Paul Hollywood’s Favorite One-Bowl Lemon Dessert Recipe

If you’re craving effortless elegance in dessert form, Paul Hollywood’s Favorite One-Bowl Lemon Dessert is about to become your new go-to treat. This cake wins hearts with its bright, sunny lemon flavor, ultra-soft crumb, and eye-catching glaze—all pulled together without fuss or fancy equipment. It’s the kind of sweet that’s guaranteed to draw a crowd, yet simple enough for any home baker. Get ready to discover why this British-inspired lemon delight is impossible to resist!

Ingredients You’ll Need

Every ingredient in this recipe plays a starring role—each one brings out the best in flavor, texture, and appearance. Stick with high-quality basics, and you’ll be amazed at how much personality Paul Hollywood’s Favorite One-Bowl Lemon Dessert can deliver with a handful of kitchen staples.

• Granulated Sugar: Provides sweetness and helps the cake achieve its delicate crumb and golden finish.
• Unsalted Butter: Softened butter adds richness and moisture, ensuring each bite stays melt-in-your-mouth tender.
• Eggs: Binds the batter, giving structure and that perfect springy texture you want in every forkful.
• Lemon Zest: Packs a punch of citrus oil, infusing the cake with vibrant, aromatic notes.
• Freshly Squeezed Lemon Juice: Offers a tangy brightness that makes the entire dessert sing.
• All-Purpose Flour: The backbone of the cake, contributing to a soft but sturdy crumb.
• Baking Powder: Helps the cake rise tall and fluffy, creating gorgeous, airy slices.
• Salt: Rounds out all the flavors and balances the sweetness perfectly.
• Whole Milk: Lends richness and a supple texture, making the cake ultra-satisfying.
• Powdered Sugar (for the glaze): Dissolves easily to create that glossy, picture-perfect lemon drizzle.
• Lemon Juice (for the glaze): Intensifies the citrus flavor and gives the glaze its signature zing.

How to Make Paul Hollywood’s Favorite One-Bowl Lemon Dessert

Step 1: Preheat the Oven and Prepare the Pan

Begin by getting your oven nice and hot—preheat to 350°F (175°C). Meanwhile, grease your 9-inch round cake pan with unsalted butter or line it with parchment. This step ensures that your cake slides out flawlessly, keeping that precious golden edge intact for a bakery-style finish.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture looks pale and fluffy. Don’t rush this part! A well-creamed base makes all the difference, building a light structure for the cake. Whether you prefer a wooden spoon or an electric mixer, it’s your choice.

Step 3: Add the Eggs One at a Time

Crack in the eggs, one by one, mixing well after each addition. Sandwiching the eggs individually guarantees a smoother, glossier batter, preventing any lumps and creating that perfect, cohesive texture.

Step 4: Mix in the Lemon Juice and Zest

This is where Paul Hollywood’s Favorite One-Bowl Lemon Dessert truly comes alive! Add the lemon zest and juice to your batter. The moment those ingredients hit, you’ll get a wave of bright citrus aroma that immediately says, “This will be special.”

Step 5: Fold in the Dry Ingredients and Milk

Sprinkle in the flour, baking powder, and salt, then gently pour in the milk. Alternate between the dry mix and the milk as you fold everything together, stirring just enough to combine. The key is not to overmix—you want a batter that’s silky, pale yellow, and brimming with anticipation.

Step 6: Pour and Bake

Scrape the batter into your prepared pan, then smooth the top with a spatula for even baking. Slide the cake into the oven and bake for 30 to 35 minutes. Look for a golden top, and test with a toothpick—it should come out clean when it’s ready. The aroma filling your kitchen? Utterly delightful.

Step 7: Make the Glaze

While the cake bakes, whisk together the powdered sugar and lemon juice until smooth. You’re aiming for a pourable glaze that’s glossy but not too runny—it should drizzle and cling in a satisfying, almost hypnotic way.

Step 8: Glaze and Cool

After baking, let the cake rest in its pan for about ten minutes, then carefully transfer it to a wire rack. While it’s still comfortably warm, drizzle the glaze all over the top. Not only does it add a sparkling finish, but it also seeps into the cake for unbeatable flavor in every bite.

How to Serve Paul Hollywood’s Favorite One-Bowl Lemon Dessert

Garnishes

A simple dusting of extra lemon zest across the top makes this cake pop with color and aroma. For a touch of elegance, add a few candied lemon peel strips or a sprinkle of edible flowers. These little upgrades show your guests that Paul Hollywood’s Favorite One-Bowl Lemon Dessert isn’t just delicious—it’s also a feast for the eyes.

Side Dishes

This cake pairs beautifully with lightly sweetened whipped cream or crème fraîche to balance its citrus tang. Fresh raspberries, blueberries, or sliced strawberries are perfect alongside each slice, adding a splash of color and a hint of tartness that complements the lemon so well.

Creative Ways to Present

Try serving individual squares or wedges on vintage dessert plates with a forkful of lemon curd. You could even stack layers of cake with whipped cream and berries for an impromptu trifle, or create mini versions in ramekins for a party-ready presentation that highlights why Paul Hollywood’s Favorite One-Bowl Lemon Dessert is a sure-fire crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, simply wrap the cake tightly with plastic wrap or store in an airtight container at room temperature for up to two days. The citrus flavors actually deepen overnight, making each leftover bite extra zesty and rich.

Freezing

This cake freezes surprisingly well! Wrap individual slices or the whole cake (unglazed is best) in plastic wrap and then foil. Freeze for up to one month. When you’re ready to indulge, let it thaw at room temperature, and finish with a fresh drizzle of glaze for that signature sparkle.

Reheating

If you like your cake warm, pop a slice in the microwave for 10 to 12 seconds. This brings back its just-baked texture and revives the lemony scent—almost like you’re enjoying Paul Hollywood’s Favorite One-Bowl Lemon Dessert straight from the oven again.

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice is highly recommended for the brightest, cleanest flavor. Bottled juice might do in a pinch, but it can’t quite match the vibrancy that fresh lemons bring to Paul Hollywood’s Favorite One-Bowl Lemon Dessert.

What’s the best way to zest lemons?

Use a microplane or fine grater to zest only the yellow part of the peel, avoiding the bitter white pith underneath. Fresh zest is key to achieving the bold, fragrant citrus punch in this cake.

Can I make this cake gluten-free?

Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend. Keep in mind the texture might be slightly different, but the lemony magic of Paul Hollywood’s Favorite One-Bowl Lemon Dessert will shine through.

How do I know if the cake is done?

The top should be golden and a toothpick inserted into the center will come out clean or with just a few moist crumbs. Don’t overbake, as this will dry out the crumb and dull the lemon flavor.

Can I double the recipe for a larger crowd?

Absolutely! Simply double all ingredients and use a 9×13-inch pan. Baking time may increase slightly, so keep an eye on the cake and test with a toothpick after the 35-minute mark.

Final Thoughts

This zesty gem will brighten even the gloomiest afternoon, and the fuss-free method makes it a breeze for bakers of all skill levels. Give Paul Hollywood’s Favorite One-Bowl Lemon Dessert a try—you’ll see just how quickly it disappears from the table. Happy baking!

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