Get ready to indulge in the zingy delight of the One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Cake Recipe. This cake is a wonderfully simple, bright, and tangy treat that’s as easy to make as it is delicious, perfect for brightening up any day with its fresh lemony burst!
Why You’ll Love This Recipe
- Effortless Preparation: Only one bowl means less mess and more time to enjoy your delicious cake.
- Bright, Fresh Flavors: The zesty lemon juice and zest provide a refreshing kick that’s perfect for any season.
- Moist and Tender Texture: Combining butter, eggs, and milk makes the cake richly soft without being heavy.
- Versatile and Crowd-Pleasing: Ideal for a casual treat or a fancy dessert with its gorgeous lemon glaze finish.
Ingredients You’ll Need
Gathering these simple, pantry-friendly ingredients is all it takes to create this stunning One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Cake Recipe. Each component plays a crucial role—from the tangy lemon zest adding brightness, to the smooth butter lending richness, making each bite a perfect balance of flavors and textures.
- Granulated Sugar: Sweetens the cake while helping to create a tender crumb texture.
- Unsalted Butter: Adds richness and helps keep the cake moist.
- Large Eggs: Bind the ingredients together and add structure.
- Freshly Grated Lemon Zest: Packs in the signature citrus aroma and flavor vitality.
- Fresh Lemon Juice: Provides tanginess and lightens the batter.
- All-Purpose Flour: The cake’s foundation — gives it that perfect softness.
- Baking Powder: Ensures the cake rises beautifully and stays fluffy.
- Salt: Balances the sweetness and enhances all flavors.
- Whole Milk: Adds moisture and helps develop a soft crumb.
- Powdered Sugar (for glaze): Sweetens and thickens the glaze to perfection.
- Lemon Juice (for glaze): Gives the glaze a bright finish that perfectly complements the cake.
Variations
The beauty of this One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Cake Recipe is how easily it can be personalized. Feel free to experiment and make the cake your own by swapping out ingredients or adding your own twist depending on your pantry staples, dietary preferences, or flavor cravings.
- Berry Burst: Fold in fresh blueberries or raspberries for a fruity dimension that pairs wonderfully with lemon.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free blend to make it safe for gluten-sensitive folks without compromising taste.
- Extra Zesty: Add a bit more lemon zest or a teaspoon of lemon extract for an intense citrus hit.
- Herbal Touch: Incorporate fresh thyme or rosemary for a sophisticated herbal note that complements the lemon perfectly.
How to Make One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) to ensure it’s perfectly hot when your cake goes in. Grease a 9-inch round cake pan well to make sure the cake slides out effortlessly after baking.
Step 2: Cream Sugar and Butter
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture turns pale, light, and fluffy. This step is crucial for incorporating air and setting the base for a tender cake crumb.
Step 3: Add Eggs, Lemon Zest, and Juice
One at a time, mix in the eggs, making sure each is fully combined before adding the next. Then stir in the freshly grated lemon zest and lemon juice, letting that lovely citrus fragrance fill your kitchen!
Step 4: Combine Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking powder, and salt. Mixing the dry ingredients first helps distribute the leavening agents evenly for a perfect rise.
Step 5: Mix Dry Ingredients and Milk into Batter
Add the dry ingredients gradually to the wet mixture, alternating with whole milk. Stir gently until your batter is silky smooth, taking care not to overmix to keep the cake light and tender.
Step 6: Bake the Cake
Pour the batter into your prepared cake pan, then smooth the surface with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean—your kitchen will start smelling absolutely heavenly!
Step 7: Prepare the Lemon Glaze
While the cake is baking, whisk together powdered sugar and lemon juice until the glaze is smooth and pourable. This tangy glaze is what takes this cake from lovely to unforgettable.
Step 8: Cool and Glaze
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. While it’s still warm, drizzle the lemon glaze generously over the top and let it set before slicing into that perfect wedge.
Pro Tips for Making One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Cake Recipe
- Softened Butter is Key: Make sure your butter is room temperature but not melting, giving the perfect creamy texture when creamed with sugar.
- Fresh Lemon Zest Makes All the Difference: Use a fine grater to get just the yellow part of the lemon peel—avoid the bitter white pith.
- Don’t Overmix Your Batter: Mix just until combined to keep the cake tender and airy, avoiding a dense texture.
- Test for Doneness Gently: Insert a toothpick into the middle; if it comes out with a few moist crumbs, it’s perfect—not overbaked.
How to Serve One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Cake Recipe
Garnishes
For an extra special touch, sprinkle a little extra lemon zest or dust with powdered sugar just before serving. Fresh mint leaves or a few edible flowers also elevate the presentation and add a splash of color.
Side Dishes
This cake shines beautifully alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a sophisticated pairing, try serving with a cup of Earl Grey tea or a light sparkling wine to balance the tanginess.
Creative Ways to Present
Slice the cake into wedges and arrange on a pretty platter with lemon slices and sprigs of rosemary for that rustic-chic vibe. You could even serve individual portions in clear glass cups layered with lemon curd and fresh berries for a delightful mini dessert experience.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. The glaze helps keep the cake moist, so it stays just as delicious as when freshly baked!
Freezing
This cake freezes well if you want to save some for later. Wrap slices individually in plastic wrap, then place in a freezer bag. It stays fresh for up to 3 months and is a wonderful spontaneous treat anytime you want a lemony pick-me-up.
Reheating
To enjoy warmed cake, unwrap the frozen slice and let it thaw to room temperature, then heat briefly in the microwave for 15-20 seconds or warm in an oven at 300°F (150°C) for about 5 minutes. It’ll taste freshly baked all over again!
FAQs
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Can I use lemon extract instead of fresh lemon juice and zest?
While fresh lemon juice and zest provide the most vibrant and authentic flavor, you can substitute lemon extract if fresh lemons aren’t available. Use about 1 teaspoon of extract but reduce any additional liquid to keep the batter balanced.
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Is this cake suitable for beginners?
Absolutely! The One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Cake Recipe is straightforward, uses common ingredients, and requires no complicated techniques, making it perfect for novice bakers looking for a reliable and tasty cake.
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What can I use instead of whole milk?
You can substitute whole milk with any milk variant such as semi-skimmed, skimmed, or even plant-based milks like almond or oat milk for a different flavor and dietary preference, though the texture and richness may vary slightly.
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How do I know when the cake is perfectly baked?
Insert a toothpick or skewer into the center of the cake; if it comes out clean or with a few moist crumbs (but no wet batter), your cake is ready. Keep a close eye close to the end of the baking time to prevent overbaking.
Final Thoughts
I can’t recommend enough trying the One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Cake Recipe at home—a cake that’s charmingly simple but packed with lively lemon flavor and comfort. It’s bound to become your go-to lemon dream, whether for a casual afternoon tea or a festive gathering with friends. You’ll love how this cake brings sunshine to your taste buds!
PrintOne-Bowl Lemon Dessert: Paul Hollywood’s Favorite Cake Recipe
This One-Bowl Lemon Dessert is a bright and zesty cake from Paul Hollywood, known as his favorite cake of all time. It combines the tang of fresh lemon zest and juice with a soft, buttery texture, topped with a simple lemon glaze that adds sweetness and a refreshing finish. Perfect for any occasion, this easy-to-make cake requires just one bowl and simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Cake
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: In a large mixing bowl, beat together the granulated sugar and softened unsalted butter until the mixture is light and fluffy, which creates a tender crumb in the cake.
- Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to fully incorporate them into the batter.
- Add Lemon Flavors: Stir in the freshly grated lemon zest and lemon juice, mixing until the batter is evenly flavored with bright citrus notes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, and mix gently until you achieve a smooth and consistent batter.
- Prepare for Baking: Pour the batter into the greased cake pan and smooth the top with a spatula for an even surface.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Make the Glaze: While the cake is baking, prepare the lemon glaze by stirring together powdered sugar and lemon juice until smooth and pourable.
- Cool and Glaze: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the lemon glaze over the warm cake and let it set before serving to add a sweet and tangy finish.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- Using freshly grated lemon zest and freshly squeezed lemon juice will give the best flavor to the cake.
- Do not overmix the batter once you add the flour to keep the cake moist and tender.
- If you prefer a more intense lemon flavor, you can increase the lemon juice in the glaze slightly.
- Allow the glaze to set completely before slicing the cake to avoid messy cuts.
