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Paul Hollywood’s Favorite One-Bowl Lemon Cake is a tender, moist British dessert bursting with fresh lemon flavor, featuring a zesty lemon glaze. It’s easy to make using one bowl and simple pantry ingredients, perfect for sharing or gifting.

Ingredients

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

Instructions

  1. Bring eggs, butter, and milk to room temperature before starting.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
  3. Measure flour by spooning into cup and leveling with a knife.
  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 addition until batter is smooth and shiny.
  6. Stir in lemon zest and freshly squeezed lemon juice.
  7. Add flour, baking powder, and salt to the bowl. Pour in milk, then gently fold dry and wet ingredients alternately until no flour streaks remain; avoid overmixing.
  8. Pour batter into prepared pan and smooth the surface.
  9. Bake for 30–35 minutes, or until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. While baking, whisk powdered sugar and lemon juice to make a smooth, pourable glaze.
  11. Let cake rest in the pan for 10 minutes then transfer to a wire rack.
  12. Drizzle glaze over warm cake allowing it to soak in. Let cake cool completely before slicing.

Notes

For stronger lemon flavor, zest two lemons instead of one., You can add 2 tablespoons poppy seeds for a lemon-poppy seed variation., Mix in 1 cup fresh or frozen berries (reduce milk by 1-2 tablespoons if adding berries)., Swap half the milk for plain yogurt for a denser, tangier crumb., Use light cream cheese frosting instead of lemon glaze for a richer finish., Bake in a loaf pan (bake 45-55 minutes) or cupcakes (bake 18-22 minutes) adjusting time accordingly., Store at room temperature in an airtight container for up to 3 days, or refrigerated for 5-6 days., Freeze unglazed cake or slices wrapped tightly for up to 3 months; thaw before glazing., Reheat slices in microwave for 10-15 seconds or oven at 300°F (150°C) for 8-10 minutes for fresh-baked feel., For dairy-free version, substitute butter with dairy-free alternative and use plant-based milk like oat or almond milk.

Nutrition

Find it online: https://gingerbaking.com/paul-hollywoods-favorite-one-bowl-lemon-dessert/