Paul Hollywood Lemon Dessert Cake (Print-Friendly Version)
Moist lemon cake blended in one bowl, topped with a bright citrus glaze for nostalgic comfort any day.
# What You’ll Need to Make This:
→ Cake
01 -
200 g granulated sugar
02 -
115 g unsalted butter, softened
03 -
2 large eggs
04 -
1 tablespoon freshly grated lemon zest
05 -
60 ml freshly squeezed lemon juice
06 -
190 g all-purpose flour
07 -
1 teaspoon baking powder
08 -
0.5 teaspoon salt
09 -
120 ml whole milk
→ Lemon glaze
10 -
120 g powdered sugar
11 -
30 ml lemon juice
# How to Prepare:
01 -
Preheat the oven to 175°C. Grease and line a 23 cm round cake pan to prevent sticking and ensure easy release.
02 -
In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy, incorporating air for a light crumb.
03 -
Add eggs one at a time, beating well after each addition, until the mixture becomes smooth and slightly increased in volume.
04 -
Stir in the freshly grated lemon zest and lemon juice, blending thoroughly to infuse the batter with citrus flavor.
05 -
Add the all-purpose flour, baking powder, and salt directly to the mixture. Gently fold to combine, taking care not to overmix.
06 -
Gradually pour in the whole milk, stirring until the batter is smooth and cohesive.
07 -
Transfer the batter into the prepared cake pan. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
08 -
While the cake bakes, whisk together powdered sugar and lemon juice in a small bowl until a silky, pourable glaze forms.
09 -
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the lemon glaze over the warm cake, allowing it to soak in.
# Extra Tips:
01 -
For enhanced lemon aroma, use unwaxed lemons and zest directly before adding to the batter.
02 -
Do not overmix after adding flour to maintain a soft cake crumb.