One-Bowl Lemon Cake: Paul Hollywood’s Favorite Zesty Dessert (Easy & Moist!)
Bright, tangy, and irresistibly moist, this One-Bowl Lemon Cake is a citrus lover’s dream—inspired by Paul Hollywood’s all-time favorite dessert. With its tender crumb and vibrant lemon glaze, it’s a fuss-free showstopper perfect for afternoon tea, brunch, or a sunny weekend treat. Best of all, it comes together in one bowl for minimal cleanup!
Prep Time:
10 minutes
Cook Time:
30 minutes
Calories:
~240 per slice (10 servings)
ingredients
For the Cake
1 cup (200g) granulated sugar
½ cup (1 stick / 115g) unsalted butter, softened
2 large eggs, room temperature
1 tbsp freshly grated lemon zest (from 2–3 lemons)
¼ cup (60ml) fresh lemon juice (from 1–2 lemons)
1½ cups (190g) all-purpose flour, spooned and leveled
1 tsp baking powder
½ tsp salt
½ cup (120ml) whole milk, room temperature
For the Glaze
1 cup (120g) powdered sugar
2 tbsp fresh lemon juice
Directions
1. Prep & Mix the Batter
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy (2–3 minutes).
Add wet ingredients: Beat in eggs one at a time, then mix in lemon zest and juice.
Combine dry ingredients: Whisk flour, baking powder, and salt in a separate bowl.
Alternate additions: Gradually add dry ingredients to the wet mixture, alternating with milk, mixing just until combined (do not overmix).
2. Bake & Cool
Pour batter into the prepared pan and smooth the top.
Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
3. Glaze & Serve
Make the glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over the warm cake.
Let set for 15 minutes before slicing.
Frequently Asked Questions
1. Can I use bottled lemon juice?
Fresh lemon juice is key for the brightest flavor, but bottled juice works in a pinch (reduce sugar slightly to balance acidity).
2. How do I store leftovers?
Keep at room temperature in an airtight container for up to 3 days, or refrigerate for 5 days.
3. Can I make this gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free blend.
4. Why is my cake dense?
Overmixing or cold ingredients can cause density. Ensure butter, eggs, and milk are at room temperature.
5. Can I freeze this cake?
Absolutely! Freeze unglazed, wrapped tightly, for up to 3 months. Thaw and glaze before serving.
Tools You'll Need
9-inch round cake pan
Mixing bowl & whisk
Hand mixer or stand mixer
Zester or Microplane
Wire rack
Tips
Zest first, juice later: Zest lemons before juicing to avoid bitter pith.
Room-temperature ingredients: Ensure even mixing and a lighter texture.
Don’t overbake: The cake is done when the edges pull away slightly.
Double the glaze: For extra tang, add more lemon juice to the glaze.
Allergy Information
Contains: Dairy, eggs, gluten, wheat.
Dairy-free: Use plant-based butter and milk.
Egg-free: Substitute each egg with ¼ cup unsweetened applesauce.
Conclusion
This One-Bowl Lemon Cake is sunshine on a plate—a harmony of tart citrus and buttery sweetness that’s as easy to make as it is delightful to share. Whether you’re a baking novice or a seasoned pro, this recipe promises a crowd-pleasing result every time. Don’t forget to tag your creations with #LemonCakeMagic—we’d love to see your slices of joy!
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