Paul Hollywood’s Favorite One-Bowl Lemon Dessert

This recipe is Paul Hollywood’s super simple one-bowl lemon cake — a classic British treat that’s tender, moist, and bursting with fresh lemon flavor. You only need one bowl, a whisk or spoon, and an oven to pull it off, making it both easy and fuss-free. As it bakes, your kitchen will fill with a bright lemon scent, and you’ll end up with about 8 slices—perfect for sharing over tea, serving as a relaxed dessert, or gifting to someone special.

Hello and welcome! This lemon cake from Paul Hollywood is your go-to when you want a fuss-free, delicious dessert with minimal effort. The recipe uses just one bowl and simple tools like a whisk or spoon, making it perfect whether you’re a confident baker looking for a quick treat or a beginner wanting a foolproof cake to try. Plus, as it bakes, the fresh lemon aroma fills your kitchen with that inviting, summery feel.

• Serves: about 8 slices — just right for tea time, a casual dessert, or a homemade gift.
• Time: roughly 15 minutes to prep, then 30–35 minutes in the oven.
• Equipment: one bowl, a whisk or spoon (or a hand mixer if you like), a cake pan, and your trusty oven.
• What to expect: a zesty yet balanced lemon flavor that’s not too sweet, a moist and tender crumb thanks to butter and milk, and a shiny lemon glaze that drizzles down and soaks in for extra yum.
• Why it’s handy: uses simple pantry ingredients, has minimal cleanup, and you can easily switch things up by adding berries, seeds, or swapping the glaze for something different.

Why It’s So Irresistible

• Only one bowl to wash — less mess, less stress.
• A fresh lemon flavor that’s bright without being overpowering or too sweet.
• Thanks to butter and milk, the crumb stays tender and moist every time—much like in this Moist Lemon Cake recipe.
• Quick to pull together: just 15 minutes prep and less than 40 minutes baking.
• Flexible base recipe you can customize with berries, nuts, or your favorite glazes—try folding in blueberries as in our Blueberry-Lemon Breakfast Cake.

Cake and Glaze Ingredients

• 1 cup granulated sugar
• ½ cup unsalted butter, softened to room temperature
• 2 large eggs
• 1 tablespoon lemon zest (from about 1 medium lemon)
• ¼ cup freshly squeezed lemon juice
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup whole milk
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

How to Make the Cake

1. Bring eggs, butter, and milk to room temperature.
2. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment.
3. Measure flour by spooning it into the cup and leveling off with a knife to avoid packing.

4. In a large bowl, beat softened butter and granulated sugar until pale and fluffy.

   

5. Add eggs one at a time, beating well after each until the batter is smooth and shiny.
6. Stir in lemon zest and freshly squeezed lemon juice.
7. Add flour, baking powder, and salt, pour in the milk, and gently fold together, alternating dry and wet ingredients until no flour streaks remain; avoid overmixing.

8. Pour the batter into the prepared pan and smooth the surface.

   

9. Bake for 30–35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
10. While the cake bakes, whisk powdered sugar and lemon juice into a smooth, pourable glaze.
11. Let the cake rest in the pan for about 10 minutes, then transfer to a wire rack.

12. Drizzle the glaze over the warm cake so it soaks in, then allow the cake to cool completely before slicing.

    

Pro Tips for Best Results

• Use room temperature eggs, butter, and milk—this helps everything mix more smoothly and prevents your batter from curdling.
• When you add the flour, fold gently and avoid overmixing. Overdoing it can make your cake dense and heavy instead of light and tender.
• Glazing while the cake is warm lets the lemon syrup soak right into the crumb, making every bite juicy and flavorful (this warm lemon glaze technique works beautifully in lemon poppy seed muffins).
• Measure your flour by scooping it into your cup with a spoon and leveling it off with a knife instead of scooping directly from the bag. This prevents packing too much flour in, which can dry out your cake.
• If you want a punchier lemon flavor, feel free to zest two lemons instead of just one—as in lemon bars, which layer zest and juice for extra brightness.
• Check your cake’s doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs, but never wet with raw batter.

Mix-Ins and Flavor Ideas

• Sprinkle 2 tablespoons of poppy seeds into the batter for a classic lemon-poppy seed cake flair.
• Mix in 1 cup of fresh or frozen berries like blueberries or raspberries to add a juicy twist; for blueberry lovers, this Lemon Blueberry Layer Cake shows how well the flavors pair. If you do this, reduce the milk by 1 to 2 tablespoons to keep the batter balanced.
• Swap half the milk for plain yogurt if you want a slightly tangier flavor and a denser, more tender crumb.
• Try replacing the lemon glaze with a light cream cheese frosting if you’re after a richer, creamier finish.
• You can bake this cake in a loaf pan or as cupcakes too — just adjust bake time accordingly (loaf takes about 45–55 minutes, cupcakes need about 18–22 minutes).

Storage and Make-Ahead Tips

• Keep fresh at room temperature in an airtight container for up to 3 days.
• If you want it to last longer, cover and store in the fridge, where it stays good for 5–6 days without drying out. For a dessert that’s made to chill and serve straight from the refrigerator, try this Lemon Icebox Cake (no bake).
• For longer storage, wrap slices or the whole cake (unglazed) tightly in plastic wrap and freeze for up to 3 months. Thaw it overnight in the fridge or at room temp before glazing.
• To reheat slices, zap them in the microwave for 10–15 seconds or warm gently in the oven at 300°F (150°C) for 8–10 minutes. This brings back that fresh-baked feel.

Answers to Common Questions

Can I make this dairy-free?
Absolutely! Just swap butter for a dairy-free alternative and use plant-based milk like oat or almond. The texture might shift a bit, but your cake will still be moist and taste great.

What kind of lemons are best?
Choose fresh, unwaxed lemons for the best flavor. Meyer lemons are a wonderful option if you find them—they’re sweeter with a floral note—while regular lemons give that classic bright, tart lemon flavor. If you love that tart profile, try The Best Homemade Lemon Pie Recipe.

How do I know when the cake is done?
You’ll see the cake edges pull slightly away from the pan, the top turns a light golden color, and a toothpick poked into the center will come out clean or with just a few moist crumbs attached.

Can I make this ahead?
Yes! This cake actually tastes better after a day because the glaze sinks in and makes it extra moist. You can freeze slices or the unglazed whole cake if you want to prepare it a few days in advance. Prefer a no-bake dessert you can make a day ahead? Try this No Bake Lemon Tart.