Paul Hollywood’s One-Bowl Lemon Dessert Recipe

If you adore lemon desserts that balance sweet and zingy with unbelievable ease, you are truly in for a treat with Paul Hollywood’s One-Bowl Lemon Dessert. This easy, one-bowl wonder delivers all the freshness of just-squeezed lemon wrapped up in a moist, tender cake and topped with a glossy, tart-sweet glaze. Each step is refreshingly straightforward, making it perfect for bakers of any skill level. Not only does it come together in a snap, but it also brightens up any table—bursting with cheerful flavors that no one can resist!

Ingredients You’ll Need

One reason Paul Hollywood’s One-Bowl Lemon Dessert is such a crowd-pleaser is its simplicity. Each ingredient plays a pivotal role, contributing its own little magic to make the whole dish sing. Here’s what you need—and why you need it:

• Sugar: Essential for sweetness and moisture, sugar helps create a tender crumb in this cake.
• Unsalted Butter: Adds richness and flavor, while keeping the cake beautifully soft.
• Eggs: These provide structure and stability, ensuring your dessert lifts and holds together.
• Lemon Zest: The aromatic oils in lemon zest are the key to that deep, sunny citrus flavor.
• Fresh Lemon Juice: Gives the cake and glaze that sharp, refreshing tang you crave in a lemon dessert.
• All-Purpose Flour: The main structure builder, keeping the cake light but never crumbly.
• Baking Powder: A reliable leavening agent that ensures your cake stays fluffy and rises perfectly.
• Salt: Just a little, but totally necessary for balancing sweetness and intensifying the lemony notes.
• Whole Milk: Helps meld all the ingredients, adding extra moisture and softness.
• Powdered Sugar (for the glaze): Melts smoothly into a glossy finish, pairing sweetly with the tart lemon juice.

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

Step 1: Preheat and Prepare Your Pan

Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This simple setup is the secret to a cake that lifts out perfectly, every single time.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, start creaming together the softened butter and granulated sugar. Use a hand mixer for speed, or a wooden spoon for a bit of old-school charm. Mix until the blend turns pale and fluffy—this means more air, and more air means lighter cake!

Step 3: Add Eggs One at a Time

Add the eggs, one after another, thoroughly blending between each addition. This ensures the batter doesn’t curdle and maintains a silky-smooth texture that will translate into the final crumb.

Step 4: Stir in the Lemon Goodness

Now comes the burst of citrus! Sprinkle in the lemon zest and pour in the lemon juice. As soon as they hit the bowl, you’ll notice the wonderful aroma—this is exactly what makes Paul Hollywood’s One-Bowl Lemon Dessert so irresistible.

Step 5: Combine the Dry Ingredients

In a separate bowl, stir together flour, baking powder, and salt. Add this dry mix to your wet ingredients in batches, alternating with the milk. Always start and end with the dry mix, and stir gently so your cake stays light—not dense.

Step 6: Bake to Perfection

Batter ready? Pour it into your prepared cake pan and use a spatula to level the top. Pop it into the oven for 30-35 minutes. You’ll want the cake to look golden, with a top that springs back when gently pressed.

Step 7: Make the Glaze

As your cake bakes, whisk together the powdered sugar and that extra-fresh lemon juice until smooth and glossy. It should be just thin enough to drizzle, but not runny—this will set into a shiny, flavorful blanket atop your dessert.

Step 8: Cool and Glaze

Once out of the oven, let the cake cool in its pan for 10 minutes. Then lift it onto a wire rack and, while still warm, pour the glaze over. It’ll seep into the top cracks for extra flavor, leaving a gorgeous, gleaming finish people can’t resist.

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

Garnishes

For a picture-perfect finish, dust a bit of extra powdered sugar over the glazed top, or add thin curls of fresh lemon zest. A few edible flowers or mint leaves lend elegance and a pop of color, making the cake worthy of any celebration.

Side Dishes

Paul Hollywood’s One-Bowl Lemon Dessert is heavenly on its own, but if you’d like, serve it alongside a big dollop of whipped cream, a scoop of vanilla ice cream, or a handful of fresh mixed berries. These companions play off the lemon’s brightness, making every forkful even more delightful.

Creative Ways to Present

For your next occasion, try slicing the cake into dainty rectangles, or even cutting with a round biscuit cutter for individual mini cakes. Stack them in tiers for an afternoon tea, or nestle slices on vintage plates—this cake shines, no matter how you show it off.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, no worries! Cover the cake in plastic wrap or tuck it into an airtight container, and it will stay moist and lovely at room temperature for up to two days. For longer-lasting freshness, you can refrigerate it, though it’s best served at room temp.

Freezing

Yes, you can freeze Paul Hollywood’s One-Bowl Lemon Dessert. Wrap individual slices or the whole cake tightly in plastic wrap, then foil. Pop it in the freezer for up to two months. When cravings strike, let it thaw overnight in the refrigerator before bringing it back to room temperature.

Reheating

If you want a warm wedge, just microwave a slice for ten to fifteen seconds. Alternatively, you can place slices in a low oven (about 300°F) for a few minutes. The glaze will stay intact and the cake will taste as fresh as day one.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always recommended for the most vibrant flavor, but in a pinch, bottled juice will work. The taste may be slightly less zingy and aromatic, but your Paul Hollywood’s One-Bowl Lemon Dessert will still be enjoyable.

Can I make this gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free baking blend (look for a one-to-one substitute). The texture may differ slightly, but you’ll still get a delicious, lemon-filled treat.

Is it possible to double this recipe?

Yes, simply double all the ingredients and bake in a 9×13-inch pan. The baking time may vary, so keep a close eye on it and test with a toothpick before removing from the oven.

What other citrus fruits can I use?

If you’d like to mix things up, try substituting the lemon with orange or lime. Each brings its own wonderful twist, but nothing beats the classic brightness of Paul Hollywood’s One-Bowl Lemon Dessert just as it is.

The cake sank in the middle. What went wrong?

This can happen if the cake was underbaked, your oven ran cool, or if the batter was overmixed. Always test the center with a toothpick and be gentle when folding the ingredients for the fluffiest result.

Final Thoughts

If you’ve ever wanted a crowd-winning treat that’s genuinely easy and bursting with sunshine, make Paul Hollywood’s One-Bowl Lemon Dessert the next thing you bake. Every bite is a reason to celebrate—so gather your ingredients and enjoy one of the simplest pleasures lemon baking has to offer!

Print