This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Recipe
Bright, cheerful, and beautifully simple, This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite is the kind of bake that makes your whole kitchen smell like sunshine. In just a single bowl (yes, really!), you can whip up a luscious, tangy lemon cake draped with a sparkling glaze that will absolutely steal the show at any gathering. Whether you’re an avid baker or someone who just craves something sweet and easy, this dessert wows with its zesty flavor and tender crumb—no intimidating techniques or fussy steps required. It’s unfussy, unforgettable, and destined to become a beloved part of your baking repertoire.

Ingredients You’ll Need
With only a handful of pantry staples and fresh lemons, every ingredient here plays an important role in crafting the distinctive brightness and velvety softness of This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite. Simple as they may seem, each one elevates the cake to something truly special.
- Granulated sugar: Adds essential sweetness and helps create a moist, fine crumb.
- Unsalted butter, softened: Brings rich flavor and creaminess to every bite.
- Large eggs: Act as the glue holding everything together, making the cake lofty and tender.
- Freshly grated lemon zest: Delivers zippy citrus aroma and an extra punch of lemony brightness.
- Freshly squeezed lemon juice: Provides lively tartness that balances all the sweetness.
- All-purpose flour: The structure-builder that keeps the cake light but sturdy.
- Baking powder: Ensures a beautiful rise for that glorious, fluffy texture.
- Salt: Just a pinch sharpens all the flavors and rounds things out.
- Whole milk: Adds moisture, creating a lush and supple crumb.
- Powdered sugar (for glaze): Melts into a glossy topping that kisses each slice with sweetness.
- Lemon juice (for glaze): Adds an extra burst of citrus to the pretty, drizzly finish.
How to Make This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. This step is crucial to ensure your lemon cake releases easily and bakes evenly—no sticky situations here!
Step 2: Cream Butter and Sugar
Grab your large mixing bowl and cream together the softened butter and granulated sugar until the mixture is light and fluffy. This stage introduces air to the batter, leading to a tender, melt-in-your-mouth crumb in This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite.
Step 3: Add Eggs
Beat in the eggs one at a time, thoroughly mixing after each addition. The gradual blending helps your cake achieve the perfect structure while staying beautifully moist.
Step 4: Stir in Lemon Zest and Juice
Mix in the freshly grated lemon zest and juice, making sure everything is well combined. This is where the backbone of the lemony flavor really starts to shine!
Step 5: Incorporate Dry Ingredients and Milk
In a smaller, separate bowl, whisk together the all-purpose flour, baking powder, and salt. Alternately add the dry mixture and milk to the wet ingredients, stirring just until the batter is smooth. This alternating method prevents overmixing and keeps the cake tender.
Step 6: Pour and Bake
Pour the finished batter into your prepared cake pan. Use a spatula to gently smooth the surface. Bake for 30-35 minutes, or until a toothpick poked in the center comes out clean. The golden, lemony aroma will let you know things are going well!
Step 7: Make the Lemon Glaze
While the cake bakes, whisk together powdered sugar and lemon juice in a bowl until you achieve a smooth, pourable glaze. It provides that signature tangy-sweet finish for This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite.
Step 8: Cool and Glaze
Let the cake cool in the pan for about 10 minutes, then gently transfer it to a wire rack. While it’s still warm, drizzle the lemon glaze generously over the top, letting it cascade down the sides for the prettiest effect. Allow the glaze to set a bit before slicing and serving.
How to Serve This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite

Garnishes
For an extra touch of beauty and flavor, garnish with thin lemon slices, a sprinkling of lemon zest, or a dusting of powdered sugar. Even a few edible flowers can elevate This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite into a centerpiece-worthy treat.
Side Dishes
This delicate cake pairs wonderfully with a side of freshly whipped cream, tart berries, or a scoop of vanilla ice cream. The contrast between the lemony zing and creamy or fruity accompaniments is absolutely irresistible.
Creative Ways to Present
Slice the cake into wedges and arrange on a pretty platter, wrap individual pieces in parchment for a picnic, or stack small cubes on a stand as delightful party bites. For a brunch spread, serve thin slices alongside tea or iced coffee—This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite fits in anywhere!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (hard to imagine, but possible), simply wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature. It’ll stay fresh and soft for up to 3 days, keeping its lemony charm intact.
Freezing
To freeze, let the cake cool completely and skip glazing until after thawing for the best texture. Wrap the cake, whole or sliced, in a layer of plastic wrap and a layer of foil, then freeze for up to 2 months. Defrost at room temperature and drizzle with fresh glaze just before serving for a made-today taste.
Reheating
If you enjoy your cake slightly warm, pop a slice in the microwave for 10–15 seconds. The lemon glaze will become glossy and melty again, making each bite of This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite taste as decadent as the day it was baked.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice will give you that zingy, vibrant flavor, bottled lemon juice can work in a pinch. Just be aware that the flavor won’t be quite as bright. For the best “pop,” always opt for real lemons—your tastebuds will thank you!
What kind of pan works best?
A standard 9-inch round cake pan is best for this recipe, but you can also use an 8-inch square pan or even a loaf pan (adjusting the baking time accordingly). The important part is to grease the pan well to ensure easy release.
Can I double the recipe?
Absolutely! Simply double the ingredients and divide the batter between two pans. Keep an eye on baking times, as it may need a few extra minutes depending on your oven and pans.
How do I know when the cake is done?
The cake is done when the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should pull slightly away from the pan and your kitchen will smell of sweet, zesty lemon.
Can I make this gluten-free?
Yes! Substitute with your favorite gluten-free 1:1 baking flour blend. The texture might be a touch different, but the cake will still deliver the lemony magic that makes This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite a winner.
Final Thoughts
If you’re searching for a casually elegant treat that tastes like warmth and sunshine, don’t miss out on This One-Bowl Lemon Dessert: Paul Hollywood’s Favorite. It’s the perfect way to bring people together, share a smile, and celebrate the joys of home baking—all with just a single bowl and a handful of ingredients. Give it a try and make it your new go-to dessert!
PrintThis One-Bowl Lemon Dessert: Paul Hollywood’s Favorite Recipe
This One-Bowl Lemon Dessert is a delightful treat that is easy to make and bursting with tangy lemon flavor. It’s a favorite recipe of Paul Hollywood, the renowned baker and judge on The Great British Bake Off.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 1 9-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dessert:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Sugar and Butter: In a large bowl, cream together sugar and softened butter until light and fluffy.
- Add Eggs and Lemon: Beat in eggs one at a time, then mix in lemon zest and lemon juice.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients, alternating with milk, until smooth.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 30-35 minutes until a toothpick comes out clean.
- Prepare Glaze: Mix powdered sugar and lemon juice until smooth for the glaze.
- Glaze Cake: Let the cake cool for 10 minutes, then transfer to a rack. Drizzle the lemon glaze over the warm cake and allow it to set before serving.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: One-Bowl Lemon Dessert, Lemon Cake Recipe, Easy Lemon Dessert, Paul Hollywood Recipe