One-Bowl Lemon Dessert Hollywood

This one-bowl lemon cake is a sunny treat that has won over even Paul Hollywood. With bright citrus zest, a tangy glaze, and the easiest clean-up ever, it is a must-have for any lemon lover and just right for chasing away the cloudiest days. This has become my go-to when I want something special but simple after Sunday lunch.

I first made this for a friend who swears by storebought lemon bars. By the end of the meal, she requested the recipe and now we bake it together every spring.

Ingredients

• Granulated sugar: brings necessary sweetness and structure
• Unsalted butter: gives the cake its tender crumb and rich flavor and make sure it is truly soft for easy creaming
• Large eggs: add moisture and ensure good rise
• Freshly grated lemon zest: is key for bright citrus aroma so always use fresh lemons and avoid the bottled stuff
• Freshly squeezed lemon juice: for real tang use just-squeezed for the best flavor
• All-purpose flour: is reliable for sturdy yet soft texture and sift it if yours is packed down
• Baking powder: lifts the cake and makes it airy
• Salt: balances flavors and sharpens the citrus notes
• Whole milk: yields a moist cake so use full-fat for best results
• Powdered sugar: makes for that silky smooth glaze
• Lemon juice (for glaze): in the glaze doubles down on zippy flavor

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to three hundred fifty degrees Fahrenheit and grease a nine inch round cake pan well to avoid sticking

Cream Sugar and Butter:

Cream together the sugar and softened butter in a large bowl for about three to five minutes until pale and fluffy this step forms the cake’s fine crumb

Add Eggs:

Add the eggs one at a time beating well between each to fully incorporate and keep the batter smooth

Mix In Citrus:

Add the fresh lemon zest and lemon juice stirring until everything looks evenly mixed and the fragrance is strong

Combine Dry Ingredients:

In a second bowl whisk together flour baking powder and salt so leavening spreads evenly

Alternate Dry and Wet:

Add dry mix to the lemony base in three parts alternating with milk this keeps your cake tender do not overmix

Bake:

Pour the batter into the prepared pan and smooth the top with a spatula bake for thirty to thirty five minutes or until a toothpick poked in the center comes out clean without crumbs

Make Glaze:

While the cake bakes mix powdered sugar and lemon juice in a small bowl till smooth and pourable

Cool and Glaze:

Let the cake cool in the pan for ten minutes then move to a wire rack pour glaze over the warm cake and let it set before slicing

Save

The fresh lemon zest is my favorite part and I love to use Meyer lemons when I can. One spring my children took turns zesting lemons and turned the kitchen into a lemony cloud of happiness. This recipe always brings back that day.

Storage Tips

This lemon cake keeps beautifully at room temperature for up to three days when wrapped well. Store slices in an airtight container and place parchment between layers to keep the glaze neat. If you want to freeze it wrap individual pieces after the glaze has set and tuck them into a freezer bag.

Ingredient Substitutions

If you are out of whole milk try buttermilk or even plain yogurt for an extra tangy crumb. For a dairy-free version use a good vegan butter and oat milk. In a pinch bottled lemon juice works but nothing beats the brightness of fresh lemons.

Serving Suggestions

Slice this cake thick and serve with berries or a dollop of whipped cream. It is also wonderful with a simple cup of tea. For a pretty touch dust the top with a little extra powdered sugar before serving.

Recipe FAQs

→ How do I achieve a moist, tender crumb?

Cream softened butter and sugar thoroughly and avoid overbaking to retain moisture.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled can be a substitute if needed.

→ What size pan is best for this dessert?

A 9-inch round cake pan offers optimal baking and texture for the batter.

→ How can I prevent my cake from sticking?

Grease the cake pan thoroughly and consider lining the bottom with parchment paper.

→ Is the glaze necessary?

The lemon glaze enhances tang and moisture, but you can skip it for a less sweet finish.

→ Can this dessert be frozen?

Yes, wrap slices tightly and freeze; thaw at room temperature before serving.