Bright, zesty, and effortlessly elegant, This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite is the ultimate treat for citrus lovers and busy bakers alike. With just a single bowl and a handful of pantry ingredients, you’ll create a tender cake brushed in a lemon glaze that delivers sunshine in every bite. Whether you’re hosting afternoon tea, need a quick weeknight sweet, or simply want to impress with minimal effort, this recipe’s sweet simplicity and unmistakable lemon punch make it a dessert you’ll crave again and again.

This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how this recipe turns such everyday ingredients into something magical. Each component has its own job, from adding rich moisture to dialing up that lemon brightness, so don’t make substitutions if you want to capture the magic of This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite.

Granulated Sugar: Sweetens the cake and helps it bake up with a delicate crumb.
Unsalted Butter (softened): Adds richness and creates a tender texture; softened butter blends smoothly for a uniform batter.
Eggs (large): Bind the ingredients together and contribute to both lift and structure.
Freshly Grated Lemon Zest: Gives a powerful citrus aroma and pure lemon flavor that’s unmistakable.
Freshly Squeezed Lemon Juice: Provides a bright tartness in both the cake and glaze, making the flavor pop.
All-Purpose Flour: The foundation of the cake; gives it structure while keeping it light.
Baking Powder: Ensures the cake rises beautifully in the oven for a soft crumb.
Salt: Just enough to balance the sweetness and intensify the lemon flavor.
Whole Milk: Contributes moisture and helps keep the texture tender throughout.
Powdered Sugar (for glaze): Dissolves easily for a silky glaze that sets prettily on top.
Lemon Juice (for glaze): Adds another layer of citrus freshness right at the finish.

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

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. Since this cake is all about ease, don’t skip prepping the pan—it makes a huge difference when it’s time to release that stunning finished cake. While the oven warms, gather all your ingredients so you can breeze through each step like a pro.

Step 2: Cream Sugar and Butter

In your trusty large mixing bowl, blend together the granulated sugar and softened unsalted butter. This step is key for airiness; keep mixing until the mixture looks pale and fluffy, which means you’re trapping enough air to help the cake rise. Don’t rush—patience here pays off in every forkful.

Step 3: Add the Eggs

Crack the eggs in, one at a time, mixing thoroughly after each addition. By incorporating each egg fully before moving to the next, you build a perfectly unified batter that bakes up smooth and cohesive, just like in This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite.

Step 4: Lemon Zest and Juice Join In

Now comes the fun part—fold in your freshly grated lemon zest and freshly squeezed lemon juice. These ingredients are the heart of this recipe, infusing the cake with both subtle lemon aroma and a classic, mouth-watering tartness.

Step 5: Combine Dry Ingredients Separately

Take a brief moment to whisk together the all-purpose flour, baking powder, and salt in a separate bowl. This ensures even distribution, so every bite of your cake is perfectly light and well-balanced.

Step 6: Mix Wet and Dry Ingredients with Milk

Gently alternate adding the dry ingredient mixture with splashes of whole milk to your main bowl. Begin and end with dry ingredients, mixing just enough for a silky, smooth batter. Over-mixing can make the cake tough, so fold until you see the last streak disappear.

Step 7: Bake to Perfection

Pour the finished batter into your greased pan, smoothing the top with a spatula. Pop it into the oven and bake for 30–35 minutes. The edges should be golden and a toothpick inserted in the center will come out clean—no crumbs clinging on!

Step 8: Glaze While Warm

As your cake cools for 10 minutes in the pan, whisk together the powdered sugar and fresh lemon juice until completely smooth. Once the cake is turned out onto a wire rack, drizzle that gloriously tangy glaze all over the warm cake, letting it trickle down the sides and soak in. That dreamy glaze is where This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite really shines!

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

Garnishes

Sprinkle a little extra lemon zest on top for a burst of color and flavor, or scatter on some thinly sliced fresh berries for a touch of elegance. Edible flowers or a dusting of powdered sugar make gorgeous finishing touches that take This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite from simple to spectacular.

Side Dishes

Pour a cup of hot Earl Grey or serve alongside a bowl of fresh whipped cream to balance the cake’s lemony tang. A scoop of vanilla ice cream or a dollop of Greek yogurt also pairs perfectly, adding a creamy contrast to This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite.

Creative Ways to Present

Slice the cake into small squares for a finger-food-friendly dessert platter, or serve wedges with a sprinkle of rainbow sprinkles to charm the kids. You can even layer cubes of cake into parfait glasses with berries and extra glaze for a trifle-style twist on This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite.

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices of This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite in an airtight container at room temperature for up to three days. The moisture from the glaze actually keeps the cake soft and fresh longer than you’d think!

Freezing

To freeze, wrap individual slices (or the whole cooled cake) tightly in plastic wrap, followed by aluminum foil. Store in the freezer for up to two months. Thaw at room temperature before serving and add a fresh drizzle of lemon glaze if desired.

Reheating

If you prefer your cake slightly warm, pop a slice in the microwave for 10–15 seconds. This will restore a bit of the original softness, and the glaze will melt just enough for extra decadence. Just be careful not to overheat, which can dry the cake.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the brightest, most natural flavor. Bottled lemon juice often lacks the same intensity and freshness, which are so important in This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite.

What type of flour works best?

All-purpose flour creates the perfect balance of structure and tenderness for this cake. Avoid cake flour or bread flour, as they can affect the texture and rise of This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite.

Will this recipe work with gluten-free flour?

A high-quality 1:1 gluten-free baking flour may work, though the texture will be slightly different. If you try this swap, check the cake a few minutes before the timer and use the toothpick test for doneness.

Can I double the recipe?

Yes! Simply double the ingredient amounts and use a 9×13 inch pan. Be sure to adjust the baking time and keep an eye on the center; it may take a little longer to bake through.

How do I know when the cake is done?

The edges will pull away from the pan and the top will be lightly golden. A toothpick inserted in the center should come out clean. If you still see wet batter, give it a few more minutes and check again.

Final Thoughts

If you’re searching for a dessert that’s as vibrant as it is simple, you can’t go wrong with This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite. It’s the perfect excuse to treat yourself and your loved ones to something homemade, sunny, and truly special—so gather your lemons and let the baking begin!