Paul Hollywood One-Bowl Lemon

This one-bowl lemon cake is the answer whenever I crave the comfort of something sweet but refuse to pile my sink with dishes. Soft crumb, ultra-lemony flavor, and a quick rustic glaze mean this cake always disappears within hours of cooling. Each slice feels just as at home on a fancy tea platter as it does as a midnight snack in pajamas.

The first time I made this cake was for a neighbor’s birthday—by request. Now it is my go-to whenever I want that classic bakery smell filling the kitchen but do not want the fuss of multiple bowls or complicated steps.

Ingredients

• Granulated sugar: adds structure plus just the right sweetness look for a fine grain for best mixing
• Unsalted butter: brings richness and moisture use culturing butter if you can for extra creamy flavor
• Large eggs: bind the batter and create a tender crumb fresh eggs always bake up tallest
• Freshly grated lemon zest: delivers true citrus zing always zest before you juice so you do not waste any oil
• Fresh lemon juice: brightens each bite choose firm lemons and roll before juicing for more yield
• All-purpose flour: creates the base sift if it looks lumpy for a fluffier texture
• Baking powder: guarantees a gentle rise check yours is fresh for best lift
• Salt: balances the tartness and ensures the glaze does not taste flat use fine sea salt if possible
• Whole milk: loosens the batter and makes every crumb soft go full-fat for richness
• Powdered sugar: finishes the glaze smoothly sift out any lumps so your glaze is glassy
• Lemon juice for the glaze: doubles the citrus flavor fresh is best even here

Step-by-Step Instructions

Preheat the Oven and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit and make sure your rack is in the center position Grease a nine inch round cake pan using a piece of butter or parchment for easy removal The prep matters a lot as I have had cakes stick when I tried to rush this step

Cream the Butter and Sugar:

Combine softened butter and granulated sugar in a large bowl Use a wooden spoon or sturdy spatula and beat until the mixture is pale and fluffy It should look almost like whipped frosting and feel light from the air just worked in

Mix in the Eggs:

Crack in one egg and stir thoroughly before adding the second Repeat until both eggs are well blended and the mixture looks silky This keeps the batter from curdling and ensures an even rise

Add Lemon Zest and Juice:

Stir in the lemon zest and juice directly into the mixture Use a spoon to scrape down the sides and make sure every bit of oil and juice is distributed The scent at this stage will be intense and inviting

Add Dry Ingredients:

Sprinkle flour baking powder and salt directly into the bowl Mix with gentle folds taking care not to overwork the batter Just stop when most of the dry spots disappear

Pour in the Milk:

Stream in the milk while stirring to make the batter loose and glossy You want a batter that falls from the spoon in thick ribbons If it feels tight add an extra splash of milk

Bake the Cake:

Scrape the batter into the prepared pan Smooth the top and place in your preheated oven Bake for thirty to thirty five minutes Rotate halfway through for even browning Test for doneness with a toothpick at the center

Make the Lemon Glaze:

In a separate bowl whisk powdered sugar and lemon juice together until the glaze is smooth and slightly runny Adjust the lemon juice for your preferred tanginess

Glaze and Cool the Cake:

Once the cake cools for about ten minutes in its pan loosen the edges and flip it onto a rack Drizzle the glaze all over letting it soak in and create shiny rivulets over the surface Let it cool completely to set

Pin

My favorite thing about this cake is how the lemon zest perfumes the whole house even before the batter hits the oven My son once could not wait and licked the glaze bowl clean while it was still warm

Storage Tips

Keep the cake loosely wrapped at room temperature for up to three days If your kitchen is very warm you can refrigerate but bring to room temp for best texture The glaze will prevent dryness by sealing in moisture

Ingredient Substitutions

You can swap whole milk for buttermilk for an extra tang or use Greek yogurt loosened with water For a dairy free version margarine and non dairy milk work well and still deliver a soft crumb

Serving Suggestions

Serve this cake just as it is for snacking or dress it up with fresh berries and a dollop of cream It makes a special addition to afternoon tea or a picnic dessert for sharing

Cultural Context

This sort of simple lemon cake has roots in classic British teatime baking It is the kind of treat you would find at countryside tables with simple glazes and lots of family stories to share

Recipe FAQs

→ Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice provides the brightest flavor, but bottled juice can be substituted in a pinch. Adjust the amount to taste.

→ What’s the secret to a tender crumb?

Creaming the butter and sugar thoroughly creates air in the batter, resulting in a soft and moist texture after baking.

→ How do I prevent the cake from sticking to the pan?

Grease and line your cake pan with parchment paper. This helps the cake release easily and hold its shape.

→ Can I make this dessert in advance?

Yes, the lemon cake keeps well covered at room temperature for up to three days. The flavors develop nicely overnight.

→ Is the glaze essential?

The glaze adds extra lemony brightness and keeps the cake moist, but it can be omitted or reduced for a lighter finish.

→ Can I add poppy seeds or berries?

Absolutely! Stir in a handful of poppy seeds or fresh berries for added texture and flavor variations.