Paul Hollywood’s One-Bowl Lemon Dessert Recipe
If you’re craving a treat that bursts with bright citrus flavor and is outrageously easy to whip up, you are about to fall in love with Paul Hollywood’s One-Bowl Lemon Dessert. This cheerful cake is tender, full of sunny lemon zest, and finished with a zippy glaze that soaks gorgeously into every bite. Best of all, everything comes together in one bowl—which means less mess and all the more reason to make it any day of the week. Whether you’re baking this on a lazy afternoon or surprising friends on a special occasion, you’re going to want to keep this keyphrase-worthy recipe in your back pocket.
Ingredients You’ll Need
The beauty of Paul Hollywood’s One-Bowl Lemon Dessert is how it transforms a handful of simple kitchen staples into something spectacular. Each ingredient works its magic, bringing out an irresistible balance of tart, sweet, and melt-in-your-mouth texture.
- Granulated Sugar: Sweetens the cake while keeping it super soft and moist.
- Unsalted Butter: Adds wonderful richness and helps create that irresistible tender crumb.
- Large Eggs: Bind everything together and give your cake its lift and structure.
- Lemon Zest: Infuses the cake with intense, natural citrus oils—don’t skip this for that signature zing!
- Freshly Squeezed Lemon Juice: Provides both tang and moisture, so your cake tastes bright and never dry.
- All-Purpose Flour: The trusty backbone for this cake, giving it shape without heaviness.
- Baking Powder: Ensures the cake rises nicely and stays fluffy.
- Salt: Just a pinch deepens all the flavors and keeps the sweetness in check.
- Whole Milk: Boosts moisture and keeps the crumb soft and rich.
- Powdered Sugar (for the glaze): Melts into your lemon juice to create a silky, vibrant glaze.
- More Fresh Lemon Juice (for the glaze): Sharpens the glaze for a tangy finish that glistens.
How to Make Paul Hollywood’s One-Bowl Lemon Dessert
Step 1: Preheat and Prepare Your Pan
Start things off by setting your oven to 350°F (175°C). Take a 9-inch round cake pan, grease it well, and line the bottom with parchment paper—this simple prep step means your cake will pop right out without any fuss or sticking, so you get those beautiful, smooth edges every time.
Step 2: Cream the Butter and Sugar
In your largest mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture turns pale and fluffy. Whether you use a trusted hand mixer or your favorite wooden spoon, this step sets the foundation, packing your batter full of little air pockets for an ultra-light crumb.
Step 3: Add Eggs One at a Time
Now, crack in the eggs, adding them one after the other and making sure to mix thoroughly between each addition. This gives your batter extra smoothness and helps everything combine properly. Patience here keeps your cake silky and lump-free.
Step 4: Stir in the Lemon Goodness
It’s time to wake up those senses—add your lemon zest and freshly squeezed juice. Instantly, you’ll get a whiff of that vibrant citrus perfume. This step is key in Paul Hollywood’s One-Bowl Lemon Dessert; it brings out the sunny notes that make this cake so inviting.
Step 5: Combine the Dry Ingredients
In a smaller bowl, whisk the flour, baking powder, and salt. Gently add this dry mix to your butter-egg mixture, alternating with splashes of whole milk. Start and finish with the dry ingredients for the best structure. Stir everything just until combined so your cake stays light as a cloud.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, using a spatula to create an even surface. Slide the pan into the oven and bake for 30 to 35 minutes. Your kitchen will fill with lemony aromas, and you’ll know it’s done when the top springs back to your touch and a toothpick comes out clean.
Step 7: Make the Glaze
While the cake bakes, whisk together the powdered sugar and freshly squeezed lemon juice until you have a smooth, glossy glaze. This sweet-tart finishing touch soaks into the cake and creates a lovely sheen—don’t be shy with it!
Step 8: Cool and Glaze
Let your cake rest in the pan for about 10 minutes before turning it out onto a wire rack. While it’s still warm, drizzle or spoon the glaze generously over the top. The glaze will seep ever-so-slightly into the cake, making every forkful moist and deliciously tangy.
How to Serve Paul Hollywood’s One-Bowl Lemon Dessert
Garnishes
This cake is a canvas, perfect for a flourish or two! Sprinkle extra lemon zest, a scattering of edible flowers, or a handful of fresh berries over the top for a pop of color and an extra boost of freshness. A dusting of powdered sugar also looks dreamy against the glaze.
Side Dishes
For an afternoon tea spread, serve slices beside a bowl of lightly whipped cream or creamy Greek yogurt—the tangy richness pairs beautifully with the lemony crumb. A bubbling pot of Earl Grey tea or a glass of chilled lemonade makes for a refreshing companion too.
Creative Ways to Present
If you’re entertaining, try cutting Paul Hollywood’s One-Bowl Lemon Dessert into elegant wedges and stacking them with layers of whipped cream and berries, shortcake-style. For a fun twist, use a cookie cutter to make mini cakes for a party tray or picnic basket—adorable and snackable!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare, trust me!) simply wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. The zest and glaze keep it moist and flavorful, so it’s just as tempting the next day.
Freezing
You can absolutely freeze Paul Hollywood’s One-Bowl Lemon Dessert for future cravings. Wrap the cooled, unglazed cake tightly in plastic wrap and then foil, and freeze up to two months. When you’re ready to enjoy, thaw at room temperature and add the glaze just before serving for peak freshness.
Reheating
No need to reheat, as this lemon cake shines when served at room temperature. However, if you fancy it slightly warm, pop a slice in the microwave for 10–15 seconds—just enough to gently revive the crumb and make the glaze a bit meltier.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice truly makes a difference in both flavor and aroma, but if you’re in a pinch, bottled juice will do. Just make sure it’s 100 percent lemon with no additives for the closest result to Paul Hollywood’s One-Bowl Lemon Dessert.
Is it okay to use salted butter?
Absolutely, just omit the added salt from the recipe to avoid an overly salty cake. Salted butter can add a subtle depth that some people love in citrus desserts.
Can I double the recipe for a crowd?
Yes! Simply double all the ingredients and bake in a 9×13-inch pan. Keep an eye on bake time—it may need a few extra minutes. Everyone will clamor for a second slice of Paul Hollywood’s One-Bowl Lemon Dessert!
How do I prevent the cake from sticking?
Greasing and lining your pan with parchment paper is the best trick—your cake will lift right out, and you won’t leave any delicious morsels behind.
Is this dessert suitable for freezing after it’s glazed?
While you can freeze the glazed cake, the texture of the glaze may change a bit upon thawing. For best results, freeze the cake without the glaze and add it fresh after thawing for a beautiful finish worthy of Paul Hollywood’s One-Bowl Lemon Dessert.
Final Thoughts
If there’s one treat destined to earn a permanent place in your recipe box, it’s Paul Hollywood’s One-Bowl Lemon Dessert. It’s simple, sunny, and practically begs to be shared. Gather your lemons, fire up your oven, and let this delightful cake brighten up your table today!
Print
Paul Hollywood’s One-Bowl Lemon Dessert Recipe
- Total Time: 55 minutes
- Yield: 1 9-inch cake 1x
- Diet: Vegetarian
Description
A delightful and easy-to-make lemon dessert recipe by renowned baker Paul Hollywood. This one-bowl cake is infused with fresh lemon flavor and topped with a tangy glaze, making it a perfect treat for any occasion.
Ingredients
Cake:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 large lemon)
- 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 fresh lemon juice
Instructions
- Preheat and Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs One at a Time: Beat in the eggs one at a time until well combined.
- Stir in the Lemon Goodness: Add lemon zest and juice to the mixture.
- Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Slowly add to the wet ingredients, alternating with milk.
- Bake to Perfection: Pour batter into the prepared pan and bake for 30–35 minutes.
- Make the Glaze: Whisk together powdered sugar and lemon juice until smooth.
- Cool and Glaze: Let the cake cool, then drizzle the glaze over the top while still warm.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Paul Hollywood, Lemon Dessert, One-Bowl Cake, Baking, Easy Dessert
