Dessert

Paul Hollywood’s Favorite One-Bowl Lemon Dessert Recipe

ByJulian Dempsey January 28, 2026January 28, 2026

Introduction

There’s a quiet kind of joy in baking a lemon cake that fills your kitchen with fresh, bright scents and warm memories. Paul Hollywood’s favorite one-bowl lemon dessert is a simple, tender cake bursting with lemon flavor and topped with a light glaze. It’s perfect for any occasion or just a sweet moment to share.

The image shows a close-up of a creamy baked dessert in a white rectangular ceramic dish. The top layer is golden brown with soft edges and light powdered sugar dusted unevenly. Inside, a smooth, pale yellow custard-like filling is visible with a slightly gooey texture. The dish sits on a white marbled surface with blurry yellow lemons in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tablespoon lemon zest
¼ cup freshly squeezed lemon juice
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk
For the Glaze:

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line it with parchment paper to ensure easy removal and a smooth crust.
Step 2: In a large mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy using a wooden spoon, whisk, or electric mixer.
Step 3: Crack in the eggs one at a time, whisking well after each until the batter is smooth and glossy.
Step 4: Add the lemon zest and freshly squeezed lemon juice to the batter and mix until fragrant and combined.
Step 5: Sprinkle in the flour, baking powder, and salt. Pour in the milk alternately with the dry ingredients and gently fold to combine until no streaks of flour remain. Be careful not to overmix.
Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
Step 7: While the cake bakes, whisk together the powdered sugar and lemon juice until you have a smooth glaze that is thick but pourable.
Step 8: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, drizzle the lemon glaze over the top to soak in and create a shiny finish.

Tips & Variations

For a zesty twist, add a teaspoon of vanilla extract to the batter.
Use a mix of lemon and lime juice for a different citrus flavor.
Swap whole milk for buttermilk to make the cake extra moist and tender.
If you prefer, dust the glazed cake with extra lemon zest for a fresh garnish.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. It tastes even better the next day as the glaze soaks into the crumb. If you need to store it longer, keep it covered in the fridge for up to 5 days and allow it to come to room temperature before serving. Reheat gently in the microwave for a few seconds if desired.

How to Serve

A white ceramic square baking dish holds a baked custard with a golden brown top layer that appears slightly crunchy with powdered sugar sprinkled over it. The custard inside is creamy and smooth, showing a rich yellow color with a soft texture visible from a corner scoop taken out. The dish is placed on a white marbled surface with blurred yellow lemons in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to check your baking powder is gluten-free as well.