Paul Hollywood One-Bowl Lemon

There is comfort in the way lemons can instantly brighten even a cloudy day, and this one-bowl lemon dessert does exactly that for me. With a soft, airy cake beneath a shiny lemon glaze, it channels simplicity and the cozy feel of classic British home baking. The best part is how easily it all comes together in a single bowl, yet the result tastes like you fussed for hours.

I remember baking this cake during a rainy weekend with my daughter—the aroma filed the whole house and by the time the glaze set she could not wait for a slice. It is now our go-to treat for Sunday tea.

Ingredients

• Granulated sugar: Brightens the cake and guarantees a tender crumb Opt for pure white sugar for clean flavor
• Unsalted butter: Softened butter gives richness and a soft texture Choose a good-quality butter for best flavor
• Large eggs: Help bind the cake and provide structure Look for fresh eggs with rich yolks for extra color
• Lemon zest: Delivers zesty fragrance and flavor Try to use an organic or unwaxed lemon for more vibrant oils
• Freshly squeezed lemon juice: Adds refreshing tang Bottled juice lacks the vibrant taste so squeezing your own makes a difference
• All-purpose flour: Produces a tender yet sturdy crumb Sifted flour helps avoid lumps
• Baking powder: Ensures the cake rises evenly Check for freshness by making sure it fizzes in warm water
• Salt: Balances sweetness and enhances citrus flavor Fine salt disperses easily through the batter
• Whole milk: Keeps the crumb moist and luscious Always use milk at room temperature for even mixing
• Powdered sugar: Softens and sweetens the glaze The finest powdered sugar gives a smooth finish
• Fresh lemon juice in the glaze: Adds extra punch and shine Squeeze just before using for the most intense tartness

Step-by-Step Instructions

Preheat and Prepare Your Pan:

Get your oven set to 350 degrees Fahrenheit and ensure the temperature is steady Place a rack in the center Position a 9 inch round cake pan on the counter Grease well with butter and line the bottom with parchment paper This step makes all the difference in releasing your cake cleanly

Cream the Butter and Sugar:

Place the softened unsalted butter and granulated sugar together in a large bowl Using a hand mixer or sturdy wooden spoon mix until the blend is pale fluffy and noticeably lighter in color This step incorporates air resulting in a cake that is delicate instead of dense

Add Eggs One at a Time:

Break in one egg and beat thoroughly until the mixture turns creamy Repeat with the second egg Be patient and beat well so the batter does not curdle and the texture remains smooth

Stir in the Lemon Goodness:

Add the freshly grated lemon zest and pour in the fresh lemon juice Stir gently and notice as the citrus oils mix in filling the bowl with a bright aroma This vibrant step forms the flavor backbone of the entire dessert

Combine the Dry Ingredients:

In a separate small bowl whisk the all-purpose flour baking powder and salt Add the dry mix in three portions to the main bowl alternating with the whole milk Start and finish with the flour mixture Stir gently and only until combined so the cake stays fluffy

Bake to Perfection:

Pour the batter into your prepared pan smoothing the surface with a spatula Place in the oven and bake for thirty to thirty five minutes until the cake rises and springs back lightly to the touch or a toothpick comes out clean

Make the Glaze:

While the cake bakes measure the powdered sugar into a bowl and add freshly squeezed lemon juice Whisk until you have a glossy lump free glaze Check the consistency so it is thick but still pourable

Cool and Glaze:

Let the baked cake rest for ten minutes then carefully turn onto a wire rack While the cake is still warm slowly spoon or drizzle the glaze over the top covering it evenly The warmth helps the glaze soak in and set with a lovely sheen

Save

My very favorite part is licking the lemon glaze off the spoon as I drizzle—each time I make this cake it reminds me of my grandmother who would let us have the first taste of the glaze right from the bowl

Storage Tips

Once cooled store leftover cake in an airtight container at room temperature for up to two days If keeping longer wrap well and freeze slices for up to one month Let slices sit at room temperature or warm gently before serving

Ingredient Substitutions

If you lack fresh lemons try swapping half the zest for a little orange for a different citrus spin Dairy free bakers can use plant based butter and milk with a nearly identical crumb

Serving Suggestions

Serve plain with tea or coffee or dress up your slices with a dollop of whipped cream and summer berries For a showier dessert top each piece with thin lemon rounds and a dusting of powdered sugar

Cultural Context

Lemon cakes like this are a cherished classic across Britain often appearing at Sunday tea time and garden parties Their cheerful color and bright taste make them popular during both spring holidays and gray winter afternoons

Recipe FAQs

→ What gives the cake its strong lemon flavor?

Fresh lemon zest and juice are used in both the batter and glaze, infusing the cake with vibrant citrus notes.

→ How can I achieve a moist texture?

Creaming the butter and sugar thoroughly and not overmixing the batter helps maintain a light, moist crumb.

→ Can the glaze be varied?

Absolutely. Try adding a sprinkle of extra lemon zest, or dust the glaze with sugar for added crunch and visual appeal.

→ Is this dessert good for beginners?

Yes. The method is straightforward, requiring only basic kitchen tools and one bowl, making it accessible for all levels.

→ What are ideal serving suggestions?

Serve with tea, coffee, or as part of a trifle layered with whipped cream and berries for extra decadence.