Paul 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
Scale
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
