If you’re looking for a sunshiny treat that captures the zing of lemon, the comfort of homemade cake, and the simplicity of one-bowl baking, you’ll adore this One-Bowl Lemon Dessert: Paul Hollywood’s Favorite. Every bite is a soft, moist celebration of bright citrus flavor and sweet glaze, perfect for impressing guests or indulging in a cozy night in. This cheerful bake comes together with basic pantry staples and a generous helping of fresh lemons, so you can bring bakery-level bliss right to your own kitchen with almost zero fuss.

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

Ingredients You’ll Need

With just a handful of simple ingredients, you can whip up something that tastes positively gourmet. Each component in this recipe for This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite has a special role to play, ensuring a vibrant flavor and a tender, melt-in-your-mouth crumb.

Unsalted Butter: Brings richness and moisture, and helps the cake achieve that signature tender crumb.
Eggs (2 large): Bind the ingredients together and contribute a light, fluffy texture.
Freshly Grated Lemon Zest: Adds bold, aromatic citrus flavor throughout the cake.
Freshly Squeezed Lemon Juice: Delivers zesty tartness and keeps the crumb deliciously moist.
All-Purpose Flour: Forms the structure for the cake, giving it body and a delicate bite.
Baking Powder: Ensures a light, airy rise so your cake isn’t dense.
Salt: Balances the sweetness and brightens the lemony notes.
Whole Milk: Adds moisture and helps create a soft, luscious crumb.
Powdered Sugar (for glaze): Makes the glaze ultra-smooth and perfectly sweet.
Lemon Juice (for glaze): Intensifies the citrus flavor in every drizzle and creates a perfectly pourable glaze.

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

Step 1: Prep Your Pan and Oven

Start your journey to lemony bliss by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little butter or nonstick spray to prevent sticking. A well-prepped pan means your masterpiece will release with ease and look bakery-beautiful every time!

Step 2: Cream Butter and Sugar

In your biggest mixing bowl, blend the softened butter and sugar together until they become pale, light, and fluffy. This process aerates the batter, setting the foundation for a tender, cloud-like cake crumb that makes This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite so irresistible.

Step 3: Add Eggs, Lemon Zest, and Juice

Crack in the eggs one at a time, mixing well after each addition to avoid pesky lumps. Grate in that vibrant lemon zest and pour in the freshly squeezed juice. Mixing these now infuses every bite with bold, bright citrus flavor.

Step 4: Combine Dry Ingredients

In another bowl, briefly whisk together the flour, baking powder, and salt. This step ensures even leavening, so your cake rises proudly and evenly without any surprises.

Step 5: Mix It All Together

Gradually add the dry ingredients to your lemony batter, alternating with the milk. Mix until smooth, but don’t overwork it—a gentle hand keeps your cake soft and light, just the way Paul Hollywood loves it.

Step 6: Pour and Bake

Scrape the batter into your prepared pan, using a spatula to smooth the top for even baking. Pop it into the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and crumb-free.

Step 7: Make the Lemon Glaze

While the cake bakes, whisk together the powdered sugar and lemon juice until completely smooth. This glossy, tangy glaze is about to take your lemon dessert to a whole new level.

Step 8: Glaze and Cool

Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack. Drizzle the lemon glaze generously over the warm cake, letting it set into a gorgeous, crackly sheen before slicing and savoring.

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

Garnishes

Dress up your delicious creation with candied lemon slices, a sprinkle of extra lemon zest, or a delicate dusting of powdered sugar. Fresh berries or edible flowers also add a pop of color and flavor, making each slice of This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite extra special for any occasion.

Side Dishes

A dollop of freshly whipped cream or a scoop of vanilla ice cream perfectly complements the tartness of the cake. You could also serve it alongside a handful of plump, juicy raspberries or a citrusy fruit salad to brighten the plate and palate.

Creative Ways to Present

Try serving mini squares on a tiered dessert tray for afternoon tea, or cut the cake into wedges and wrap each in parchment for picnic-ready treats. For an elegant touch, add a drizzle of raspberry coulis or a sprinkle of finely chopped pistachios. This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite is just as welcome at a family brunch as it is at a fancy dinner party.

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 2 days, or in the refrigerator if you’d like to extend freshness. The glaze helps lock in moisture, so every slice stays soft and luscious.

Freezing

To freeze, wrap cake slices tightly in plastic wrap and then tuck them into a freezer-safe bag or container. Frozen portions of this dessert can be stored for up to two months. Complete the ensemble by adding a fresh drizzle of lemon glaze after thawing for that bakery-fresh finish.

Reheating

For the best texture, let slices come to room temperature on the counter or warm them gently in the microwave for about 10 seconds. Be careful not to overheat—a little warmth brings the glaze back to life and makes every bite taste freshly baked.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the brightest, most natural citrus flavor, but bottled juice can work in a pinch. The zing of fresh juice really shines in This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite, so use fresh if possible!

Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking mix. The final texture of This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite may be slightly different, but it should still come out tender and delicious.

How do I stop the cake from becoming too dense?

Be careful not to overmix your batter—just mix until everything is smooth. Overmixing can develop too much gluten, leading to a heavier cake. Follow the recipe steps closely, and you’ll achieve that perfectly light crumb.

Can I double this recipe?

For a bigger crowd, you can absolutely double the recipe and bake it in a 9×13-inch pan. Check for doneness around the 35–40 minute mark, as thicker batters may need extra time.

What can I do if I don’t have a wire rack?

No wire rack? No problem! Let your cake cool in the pan for about 10 extra minutes, then carefully transfer it to a plate lined with parchment to finish cooling before glazing. This ensures the bottom doesn’t get soggy.

Final Thoughts

Bringing the sunshine of freshly squeezed lemons into your kitchen has never been easier or more delicious. Whenever you’re craving something simple but vibrant, remember This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite. Give it a try, and you just might find yourself baking it on repeat for every occasion—big or small!