Paul Hollywood s One Bowl Lemon Dessert

Hi, I’m Anna. Cooking has always been my way of connecting with people I care about—it’s where love and food come together. Whenever I bake Paul Hollywood’s One Bowl Lemon Dessert, I think of my grandmother. She never measured, yet everything turned out perfectly. The scent of warm lemon and sugar fills my kitchen, reminding me of her gentle touch. Try Paul Hollywood’s One Bowl Lemon Dessert and tell me—does it feel like a hug from grandma too?

Why You’ll Love This Recipe

Minimal cleanup, bright citrus flavor, and timeless charm make this dessert irresistible. Every bite delivers buttery softness and sunshine-bright zest. It’s equally suited to an elegant dinner or a casual afternoon tea—proof that the simplest recipes are often the most satisfying.

This classic lemon dessert idea also fits beautifully as a light dessert for the elderly, an easy lunch dessert, or a sweet finale after an Italian meal.

Ingredients

For the Cake

• 1 cup granulated sugar – brings sweetness and golden color
• ½ cup unsalted butter, softened – adds rich flavor and tenderness
• 2 large eggs – help bind and lift the cake
• 1 tablespoon lemon zest (about 1 large lemon) – the secret to pure citrus aroma
• ¼ cup freshly squeezed lemon juice – for bright, tangy flavor
• 1½ cups all-purpose flour – gives structure and light texture
• 1 teaspoon baking powder – ensures a gentle rise
• ½ teaspoon salt – balances sweetness and deepens flavor
• ½ cup whole milk – adds moisture for a soft crumb

For the Glaze

• 1 cup powdered sugar – the silky base of your drizzle
• 2 tablespoons fresh lemon juice – for that glossy, tart finish

Directions

Step 1: Preheat and Prepare

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This simple prep step ensures your cake releases perfectly once baked.

Step 2: Cream the Butter and Sugar

In a large bowl, beat together the softened butter and sugar until light, pale, and fluffy. This airiness creates that soft, melt-in-your-mouth texture Paul Hollywood is known for.

Step 3: Add the Eggs

Add the eggs one at a time, mixing well after each addition. You’ll see the batter become creamy and cohesive—a sure sign of good structure.

Step 4: Stir in the Lemon Goodness

Add lemon zest and juice. As you stir, the fresh citrus oils bloom through the mixture, filling your kitchen with bright, sunny fragrance.

Step 5: Combine Dry Ingredients

In a small bowl, whisk the flour, baking powder, and salt. Gently fold this mixture into the wet ingredients, alternating with milk. Begin and end with the dry mix, stirring lightly to keep the cake fluffy.

Step 6: Bake to Perfection

Pour the batter into your pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when touched.

Step 7: Make the Glaze

While the cake bakes, whisk powdered sugar and lemon juice until smooth. The glaze should be glossy and just pourable.

Step 8: Cool and Glaze

Let the cake cool for about 10 minutes, then transfer to a wire rack. Drizzle the glaze over the warm cake so it soaks in slightly, creating a shiny finish with just the right touch of sweetness.

Cultural or Technique Note

This dessert reflects the heart of British home baking—simple, honest, and full of flavor. Much like a traditional lemon drizzle cake, it relies on fresh citrus and classic creaming techniques rather than elaborate decoration. It’s the kind of bake that feels both humble and celebratory.

Serving Suggestions

There are so many delightful ways to enjoy this cake beyond the classic afternoon slice. Its soft, citrusy crumb and glossy glaze make it wonderfully versatile for any season or occasion.

• With tea: Enjoy a warm slice alongside a cup of Earl Grey or chamomile tea. The gentle floral notes balance the lemon’s brightness beautifully.
• With fresh berries: Pair with a spoonful of strawberries, raspberries, or blueberries and a dollop of lightly whipped cream for a light, summery treat.
• After an Italian meal: Serve thin slices with espresso or cappuccino for an elegant, lightly sweet dessert that feels straight out of a café in Rome.
• As an anniversary or holiday treat: Top with candied lemon peel or a sprinkle of powdered sugar for a festive finish that glistens under candlelight.
• For brunch: Layer slices with Greek yogurt and honey for a simple, refreshing brunch option that feels special without being heavy.
• In a trifle: Cube leftover cake and layer with lemon curd, whipped cream, and berries for a make-ahead dessert that impresses every time.

Pro Tips for Success

• Use room-temperature ingredients — They blend smoothly and trap air for a fluffier, lighter texture.
• Never skip the lemon zest — It holds the fragrant oils that bring the real lemon magic to this recipe.
• Mix gently after adding flour — Overmixing toughens the crumb; a few light folds are enough.
• Glaze while the cake is still warm — This allows the lemon drizzle to soak slightly into the surface, forming that signature glossy layer.
• For extra lemon zing — Add a small drop of lemon extract or an extra teaspoon of zest, but keep it subtle to maintain balance.
• Rest before slicing — Let the cake sit for at least 20 minutes after glazing; it firms slightly, giving you picture-perfect slices.
• Add a little crunch (optional) — Sprinkle fine sugar over the glaze before it sets for that traditional British “crackly top.”

Common Mistakes to Avoid

• Overmixing the batter: This is the number one reason cakes turn dense. Mix only until the flour disappears.
• Using cold ingredients: Cold butter and eggs won’t blend properly, leading to uneven texture. Always let them warm slightly before starting.
• Skipping parchment paper: Even with a greased pan, lemon glaze can make the cake stick. Line the bottom for a smooth release.
• Overbaking: A few minutes too long can dry out the crumb. Begin checking with a toothpick at the 30-minute mark.
• Using too much glaze: A thin drizzle is all you need—too much and it can overpower that delicate lemon flavor.
• Ignoring cooling time: Cutting into a hot cake can cause it to crumble; patience rewards you with neat, moist slices.

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 3 days. Keep it in a cool, dry spot away from direct sunlight.
• Refrigerator: If you’d like it to last longer, refrigerate for up to 4–5 days. Before serving, let the cake come to room temperature to regain its softness.
• Freezer: For long-term storage, wrap the unglazed cake tightly in plastic wrap and place it in a freezer-safe bag. It keeps beautifully for up to 2 months. Thaw overnight in the fridge or at room temperature, then glaze just before serving.
• Reheating (optional): For that just-baked warmth, microwave a slice for 10–15 seconds or gently warm it in a low oven.

Frequently Asked Questions

Q: What makes Paul Hollywood’s lemon dessert special?
: Its simplicity and balance. The one-bowl method saves time and dishes, yet the result tastes like it came from a professional bakery—bright, buttery, and perfectly moist.

Q: Can I use bottled lemon juice?
: Fresh lemon juice gives the best aroma and natural tartness, but bottled lemon juice can work in a pinch. If using bottled, add a bit of extra zest to keep the flavor lively.

Q: How can I make this more festive?
Try adding a thin layer of lemon curd or mascarpone between slices for a soft, tangy surprise. For a spring touch, top the cake with edible flowers or a dusting of powdered sugar before serving.

Q: Can I make this cake ahead of time?Absolutely! Bake it a day in advance, let it cool completely, then wrap it tightly. Glaze it just before serving for the freshest look and taste.

Q: What can I serve alongside it?
: Vanilla ice cream, fruit compote, or a dollop of crème fraîche all pair beautifully with the cake’s bright citrus flavor.

Closing Paragraph

There’s a reason Paul Hollywood’s One-Bowl Lemon Dessert has become a modern classicit’s comforting, quick, and deeply satisfying. Whether shared over tea or baked as a treat “just because,” this cake captures everything we love about simple home baking: warmth, flavor, and joy. Try it once, and it’ll surely become part of your dessert rotation.

Final Thoughts

When I bake this cake, my kitchen smells like sunshine after rain—a scent that feels like pure happiness. It’s not just dessert; it’s comfort on a plate, a gentle reminder that the simplest recipes often hold the most heart. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.