Bright, zesty, and impossibly easy, This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite is the kind of recipe that’s sure to become a staple in your kitchen. With its sunshiny lemon flavor, tender crumb, and drizzly-sweet glaze, every forkful delivers a balance of tangy and sweet you’ll crave again and again. Whether you’re a seasoned baker or tackling your very first cake, you’ll love how this crowd-winning treat comes together in just one bowl, making cleanup a breeze and the results completely irresistible.

This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Recipe - Recipe Image

Ingredients You’ll Need

This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite is a celebration of simple ingredients that each play a starring role. From the brightness of fresh lemons to the richness of butter, every element makes a difference—you’ll taste it in every bite!

Granulated sugar (1 cup): Not just for sweetness, the sugar also helps create a beautifully soft and tender crumb.
Unsalted butter (½ cup, softened): Brings delicious richness and moisture; make sure it’s at room temperature for the fluffiest results.
Large eggs (2): Essential for binding everything together and giving the cake its light structure—use room-temperature eggs for easy mixing.
Freshly grated lemon zest (1 tablespoon): Packs the batter with fragrant, citrusy oils for a truly intense lemon flavor; don’t skip it!
Freshly squeezed lemon juice (¼ cup): Adds tang and brightness that lifts the entire dessert; use freshly squeezed for best results.
All-purpose flour (1½ cups): The backbone of the cake, giving it a sturdy yet delicate texture you’ll love.
Baking powder (1 teaspoon): Provides the lift and makes your cake beautifully fluffy.
Salt (½ teaspoon): Just enough to balance and enhance the lemony sweetness.
Whole milk (½ cup): Helps create a supple, moist crumb—don’t substitute with lower-fat milk for the richest results.
Powdered sugar (1 cup, for glaze): The secret to a lusciously smooth, glossy glaze that sets perfectly on the cake.
Lemon juice (2 tablespoons, for glaze): Delivers that final punch of tartness, taking the glaze from ordinary to unforgettable.

How to Make This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. This step ensures your cake releases easily with a lovely golden bottom, so don’t skip on the grease.

Step 2: Cream Butter and Sugar

Grab your largest mixing bowl and beat the softened butter and sugar together until the mixture is pale and wonderfully fluffy. This isn’t just mixing—it’s aerating the batter, so your cake bakes up light and soft.

Step 3: Add the Eggs

Add eggs one at a time, mixing thoroughly after each goes in. This keeps the batter glossy and smooth while avoiding that dreaded curdled texture.

Step 4: Stir in Lemon Zest and Juice

Fold in your freshly grated lemon zest and lemon juice. As soon as you add these, you’ll notice the fragrance intensify, hinting at the vibrant flavor in every bite of This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite.

Step 5: Combine Dry Ingredients

In a smaller bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures each dry ingredient is evenly dispersed, helping your cake rise and taste perfectly balanced.

Step 6: Mix Dry Ingredients with Wet, Alternating with Milk

Gently fold the dry mixture into the wet batter, alternating with splashes of whole milk. This keeps things smooth and prevents overmixing—just go slow and stop once you see no streaks of flour.

Step 7: Bake the Cake

Pour the batter into your prepared pan, smoothing the top for even baking. Slide it into the oven and bake 30-35 minutes. The top should be gently golden and a toothpick poked in the center should come out clean.

Step 8: Make the Glaze

While your cake is baking, whisk together the powdered sugar and lemon juice for a simple, tangy glaze. Adjust the consistency if needed: add a touch more juice if it’s too thick, or a spoonful more sugar if it’s too thin.

Step 9: Cool and Glaze

Let the cake cool in its pan for 10 minutes before transferring it to a wire rack. While it’s still just warm, drizzle the lemon glaze over the top—it’ll sink into the cake a little, delivering that signature sweet-tart finish.

How to Serve This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite

Garnishes

Elevate your masterpiece with a sprinkle of extra lemon zest, a handful of fresh berries, or even delicate edible flowers for a pop of color. A light dusting of powdered sugar right before serving gives it a charming, old-fashioned finish.

Side Dishes

This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite is wonderfully self-sufficient, but it pairs beautifully with a scoop of vanilla ice cream or a swirl of softly whipped cream. For a spring brunch, try serving it next to a platter of fresh fruit or a side of herby tea.

Creative Ways to Present

Turn slices into show-stopping parfaits layered with yogurt and berries, cube the cake and skewer with strawberries for lemon shortcake kebabs, or present mini wedges on a vintage cake stand for a truly British afternoon tea vibe. Your guests will be wowed by such thoughtful touches!

Make Ahead and Storage

Storing Leftovers

Wrap leftover This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. For longer freshness, pop it in the fridge—it’ll stay moist and flavor-packed for up to 5 days.

Freezing

Absolutely! Wrap cooled, unglazed cake in a double layer of plastic wrap and freeze for up to one month. When ready to enjoy, thaw at room temperature and drizzle on fresh glaze just before serving for best texture and flavor.

Reheating

If you’d like to warm a slice, a quick zap in the microwave (10-15 seconds) is all you need. This revives the cake’s softness and makes the lemon scent pop, especially on cooler days!

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice is definitely recommended for This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite, as it gives the brightest, purest lemon flavor. If you’re in a pinch, you can use bottled, but your cake might taste less vibrant.

What’s the best way to zest lemons?

A microplane grater is your best friend! Gently scrape only the yellow part of the skin, avoiding the white pith which can be bitter. This technique pulls out all those beautiful citrus oils for flavor that sings.

Can I make this recipe gluten-free?

Absolutely—substitute a 1-to-1 gluten-free flour blend in place of regular all-purpose flour. Keep in mind, the texture might be slightly different, but the flavor remains just as delightful.

How do I know when the cake is done?

The top will look golden and slightly springy to the touch; when you insert a toothpick in the center, it should come out clean or with just a few moist crumbs attached. Keep an eye on it after 30 minutes, as ovens can vary.

Can I use a different size pan?

Yes! While a 9-inch round pan is traditional for This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite, you can use an 8-inch pan for a thicker cake (bake a few minutes longer) or bake as muffins for cute portable portions (reduce baking time).

Final Thoughts

If you’re looking for a knockout dessert with minimal fuss, This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite is the one to try. It brings pure lemon joy to your table with just a handful of ingredients and a single bowl, making it both easy and unforgettable. Give it a go—you’re about to fall in love with your new favorite lemon cake!