Paul Hollywood Lemon Dessert Cake

This one-bowl lemon cake captures everything I love about simple baking—bright flavors, golden crumb, and a glossy glaze all achieved with minimal fuss or mess. It is exactly the kind of comforting treat that invites everyone to the kitchen table and always delivers a taste of home.

I first whipped up this cake when we wanted something sweet late on a Sunday afternoon. Now it is my go-to for any moment that needs a little sunshine or nostalgia. Even friends who claim not to like lemon cakes always come back for seconds.

Ingredients

• Granulated sugar: adds sweetness and structure to the cake look for fine-grain sugar for best results
• Unsalted butter: softens for easy creaming and delivers rich flavor use real butter for the most indulgence
• Large eggs: bind everything together and create a tender crumb use eggs at room temperature for smooth mixing
• Freshly grated lemon zest: infuses bright fragrant citrus oils into every bite go for unwaxed lemons if possible
• Freshly squeezed lemon juice: brings acidity and a lively tang to balance the sweetness always use fresh not bottled
• All-purpose flour: forms the base keep it light by fluffing and spooning into the cup before leveling
• Baking powder: lifts the cake for a soft airy crumb check the date for freshness
• Salt: balances the flavors and makes the lemon pop choose fine sea salt
• Whole milk: delivers moisture and tenderness use full fat for best texture
• Powdered sugar: dissolves quickly for a smooth glaze sift before using if lumpy
• Lemon juice for glaze: gives that signature zing again always squeeze fresh for the brightest taste

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and prepare a 9 inch round cake pan by greasing and lining it with parchment This step makes sure your cake comes out perfectly shaped and does not stick to the pan

Cream the Butter and Sugar:

In a large mixing bowl vigorously beat together the softened butter and sugar until the mixture turns pale and fluffy This process takes about three minutes and builds the airy base that keeps the cake soft

Add the Eggs:

Crack in one egg at a time thoroughly mixing after each addition You want the batter to become creamy and well combined with no streaks of yolk

Incorporate Lemon Zest and Juice:

Fold in the lemon zest and juice letting the fragrance release into the batter This step brings a powerful hit of fresh citrus to every slice

Dry Ingredients Go In:

Scatter the flour baking powder and salt over the wet ingredients and use a spatula to gently fold them together Mix just until everything is moistened which prevents a tough cake

Pour in the Milk:

Gradually add the milk while stirring gently until the batter is smooth Try not to be too vigorous at this stage as overmixing can make the cake dense instead of light

Bake It Off:

Transfer your batter into the prepared pan and level the top Bake on the middle rack for about thirty to thirty five minutes You will know it is done when a toothpick poked into the center comes out clean

Make the Glaze:

While the cake is baking in a small bowl whisk together the powdered sugar and lemon juice until creamy and smooth Adjust the lemon juice to get your favorite consistency for pouring or drizzling

Glaze and Cool:

After baking let the cake cool in its pan for about ten minutes then tip it out onto a wire rack Drizzle the glaze generously over the cake while still warm which lets it soak into all the tiny cracks The result is a beautifully moist citrusy finish

Pin

My favorite part is how the freshly grated zest perfumes the whole kitchen As a child my grandmother would let me zest the lemons which was my first introduction to the magic of real citrus in baking I think of her every time I make this cake

Storage tips

Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days If you want to keep it longer wrap and freeze for up to one month Thaw at room temperature before enjoying

Ingredient substitutions

You can swap lime for lemon or even use a bit of orange zest for a twist Dairy free milk and vegan butter work for a lactose free version though the texture will be a touch different Self rising flour can be used in place of the all purpose and baking powder but omit the extra salt and baking powder

Serving suggestions

Top a slice with a generous spoonful of whipped cream or Greek yogurt for extra indulgence Chopped berries or a dusting of extra lemon zest make a pretty finish This cake shines on afternoon tea tables but is also perfect as a light dessert after any meal

Cultural and historical context

Lemon cakes like this have a long legacy in British baking often gracing simple farmhouse tables and elegant patisserie cases alike Using both zest and juice is a classic trick for maximizing the brightness without overwhelming sweetness which is why recipes like this never go out of fashion

Recipe FAQs

→ How do I achieve a moist lemon cake texture?

Creaming butter and sugar thoroughly and not overmixing the final batter ensures a soft, moist crumb. Incorporate the milk slowly for a light, cohesive batter.

→ Can I use store-bought lemon juice?

Freshly squeezed lemon juice and zest provide a brighter, more vibrant flavor, but bottled juice can be used in a pinch.

→ What is the best way to glaze the cake?

Pour the lemon glaze over the cake while it's still warm, letting it soak in to enhance both flavor and moisture.

→ Can I prepare this dessert in advance?

Yes! This cake keeps well for up to two days when stored in an airtight container at room temperature or refrigerated.

→ Is this dessert suitable for special occasions?

Absolutely. Its bright citrus flavor and appealing presentation make it perfect for birthdays, gatherings, or teatime treats.