Paul Hollywood One-Bowl Lemon Cake Recipe
Introduction
This one-bowl lemon cake by Paul Hollywood is a simple yet delicious dessert bursting with fresh citrus flavor. Moist and tender, it’s perfect for any occasion and topped with a glossy lemon glaze that adds the perfect sweet-tart finish.
Ingredients
- 200 g granulated sugar
- 115 g unsalted butter, softened
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 60 ml freshly squeezed lemon juice
- 190 g all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 ml whole milk
- 120 g powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Step 1: Preheat your oven to 175°C. Grease and line a 23 cm round cake pan with parchment paper to ensure the cake releases easily after baking.
- Step 2: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy. This incorporates air for a tender crumb.
- Step 3: Add eggs one at a time, beating well after each addition until the mixture is creamy and smooth.
- Step 4: Stir in the freshly grated lemon zest and freshly squeezed lemon juice until fully combined for a bright citrus flavor.
- Step 5: Add the flour, baking powder, and salt directly to the bowl. Gently fold the dry ingredients in until just combined to avoid overmixing.
- Step 6: Gradually pour in the whole milk, stirring until the batter is smooth and homogenous.
- Step 7: Pour the batter into the prepared cake pan and smooth the surface. Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
- Step 8: While the cake bakes, whisk together the powdered sugar and lemon juice to create a smooth, glossy glaze.
- Step 9: Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the lemon glaze evenly over the warm cake to let it soak in.
Tips & Variations
- Use room temperature ingredients for better mixing and texture.
- Avoid overmixing after adding flour to keep the cake tender and light.
- For the best flavor, always use freshly squeezed lemon juice and fresh lemon zest.
- Try adding a handful of poppy seeds for a subtle crunch and extra visual appeal.
Storage
Store the cake in an airtight container at room temperature for up to 2 days. If you keep it refrigerated, bring it to room temperature before serving for the best taste and texture. The glazed cake can also be wrapped well and frozen for up to 1 month; thaw completely before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice is recommended for the best bright and natural flavor, but in a pinch, bottled lemon juice can work. Just be aware the taste may be slightly less vibrant.
What can I substitute for whole milk?
You can use any milk you have on hand, such as 2% or skim milk. For a dairy-free option, try almond or oat milk with good results.
PrintPaul Hollywood One-Bowl Lemon Cake Recipe
Paul Hollywood’s One-Bowl Lemon Cake is a simple yet deliciously moist lemon-flavored cake made in a single bowl. It features a tender crumb achieved by creaming butter and sugar, combined with fresh lemon zest and juice for a vibrant citrus flavor, and is topped with a glossy lemon glaze for an added burst of tanginess. This straightforward recipe promises a refreshing dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Cake
- 200 g granulated sugar
- 115 g unsalted butter, softened
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 60 ml freshly squeezed lemon juice
- 190 g all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 ml whole milk
Glaze
- 120 g powdered sugar
- 2 tablespoons lemon juice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 175°C (350°F). Grease and line a 23 cm round cake pan with parchment paper to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy. This process incorporates air, which helps create a tender crumb in the cake.
- Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition. This ensures the batter becomes creamy and well combined.
- Add Lemon Zest and Juice: Stir in the freshly grated lemon zest and lemon juice gently until fully incorporated, infusing the batter with vibrant citrus aroma and flavor.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, and salt directly to the bowl. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Add Milk: Gradually pour in the whole milk, stirring until the batter is smooth, uniform, and homogenous.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Prepare the Glaze: While the cake is baking, whisk the powdered sugar and lemon juice together until smooth and glossy to create the lemon glaze.
- Cool and Glaze: When the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the lemon glaze evenly over the warm cake, allowing it to soak in and add a zesty finish.
Notes
- Use all ingredients at room temperature to ensure better emulsification and texture.
- Do not overmix the batter after adding flour to keep the cake tender and avoid toughness.
- Use freshly squeezed lemon juice and freshly grated zest for the best vibrant lemon flavor.
- If desired, you can substitute whole milk with buttermilk for a slightly richer and tangier cake.
- Allow the glaze to set a bit before slicing for cleaner cuts.
Keywords: Paul Hollywood, lemon cake, one-bowl cake, easy lemon cake, lemon glaze cake, citrus dessert, simple cake recipe
