One-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
Units
Scale
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.
