Paul Hollywood One-Bowl Lemon (Print-Friendly Version)
Paul Hollywood’s moist, zesty lemon cake brings warmth and nostalgia to teatime or gatherings with a bright glaze.
# 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
→ Glaze
10 -
120 g powdered sugar
11 -
2 tablespoons lemon juice
# How to Prepare:
01 -
Preheat oven to 175°C. Grease and line a 23 cm round cake pan with parchment paper to ensure easy release.
02 -
In a large mixing bowl, beat softened butter and granulated sugar together until pale and fluffy, incorporating air for a tender crumb.
03 -
Beat in eggs one at a time, mixing thoroughly after each addition to create a creamy, uniform mixture.
04 -
Mix in freshly grated lemon zest and lemon juice, stirring gently until fully blended for a vibrant citrus aroma.
05 -
Add flour, baking powder, and salt directly to the bowl. Stir gently until just combined, avoiding overmixing.
06 -
Gradually pour in the milk, stirring until the batter is smooth and homogenous.
07 -
Pour batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a skewer inserted in the center emerges clean.
08 -
While the cake bakes, whisk powdered sugar with lemon juice until smooth to form a glossy glaze.
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 -
Use ingredients at room temperature for better emulsion and texture. Do not overmix after adding flour to keep the cake tender. For best results, use freshly squeezed lemon juice and zest.