Paul Hollywood One-Bowl Lemon (Print)
A simple, tangy lemon cake finished with a glistening citrus glaze and easy mixing method.
# What You'll Need:
→ For the Cake
01 -
1 cup granulated sugar
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½ cup unsalted butter, softened
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2 large eggs
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1 tablespoon lemon zest (from about 1 large lemon)
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¼ cup freshly squeezed lemon juice
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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½ cup whole milk
→ For the Glaze
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1 cup powdered sugar
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2 tablespoons fresh lemon juice
# How to Make It:
01 -
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Use a hand mixer or a wooden spoon.
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Add the eggs, one at a time, mixing well after each addition to ensure a smooth batter.
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Mix in the lemon zest and freshly squeezed lemon juice. Ensure the mixture is well combined.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Stir gently to avoid overmixing.
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Transfer the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top springs back to the touch.
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While the cake bakes, whisk together the powdered sugar and lemon juice to prepare a smooth, glossy glaze.
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Allow the cake to cool in the pan for 10 minutes. Then transfer to a wire rack. While the cake is still warm, drizzle the glaze over the top, allowing it to soak slightly into the surface.
# Additional Notes:
01 -
This cake serves as a great base for a summer trifle layered with whipped cream and berries.
02 -
For a crunchy top, sprinkle extra sugar on the glaze before it sets.