When a baking icon like Paul Hollywood calls something his “favorite cake of all time”, you know it’s a recipe worth trying. This One-Bowl Lemon Dessert is that rare combination of bright citrus flavor, simple preparation, and tender texture that makes it a standout treat in any baker’s repertoire.
Whether you’re looking for a quick weekend bake, a showstopper for brunch, or a fresh spring dessert, this lemon cake delivers. It’s made in a single bowl (yes, really!) and topped with a tangy lemon glaze that sets beautifully. Ideal for both beginners and seasoned bakers, this is the kind of recipe that becomes a household favorite.
Why This Lemon Dessert Is So Special
This recipe rose to viral fame after being featured on numerous food blogs and baking channels, with many dubbing it the ultimate lemon cake. It’s not just the simplicity that makes it so appealing—it’s the intense lemon flavor, the moist crumb, and the fact that it all comes together with minimal cleanup.
- One bowl: Fewer dishes, faster prep, and no stand mixer required.
- Balanced flavor: Fresh lemon zest and juice give it real citrus punch without overwhelming sweetness.
- Perfect texture: Tender crumb that holds together well but still melts in your mouth.
- Paul Hollywood-approved: Rumor has it this is his go-to dessert at home—and that’s saying something!
Ingredients Overview
This lemon cake uses pantry staples and a few fresh ingredients. Here’s everything you’ll need:
For the Cake
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- ¼ cup freshly squeezed lemon juice
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Step-by-Step Instructions
- Preheat and prep: Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper if desired.
- Cream the sugar and butter: In a large bowl, use a wooden spoon or hand mixer to beat sugar and softened butter until light and fluffy.
- Add the eggs: Beat in the eggs one at a time, mixing thoroughly between each addition.
- Add lemon zest and juice: Stir in the lemon zest and juice. The mixture may look a little curdled—this is normal.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate with milk: Gradually add the dry ingredients to the lemon mixture, alternating with milk. Stir until just combined.
- Pour and smooth: Pour batter into prepared cake pan and smooth the top.
- Bake: Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Mix powdered sugar with lemon juice for the glaze and drizzle over warm cake.
Baking Tips for Success
- Use fresh lemons: Bottled lemon juice won’t give the same bright, aromatic flavor. Fresh zest is key.
- Room temperature ingredients: Make sure your eggs and milk are not cold to avoid curdling the batter.
- Don’t overmix: Mix just until smooth to keep the crumb light and tender.
- Check your oven: All ovens vary slightly—start checking at 30 minutes to prevent overbaking.
- Glaze while warm: This allows the glaze to seep into the cake and create a glossy finish.
Serving Suggestions
This cake is versatile enough to serve on any occasion:
- Warm with a scoop of vanilla ice cream
- Chilled with a dollop of whipped cream
- Paired with Earl Grey or chamomile tea
- Sprinkled with berries and a dusting of extra powdered sugar
It’s light enough for spring brunches and satisfying enough to close out a holiday dinner. The lemon glaze also gives it that irresistible shine that makes it Pinterest-perfect.
Make It Your Own
Want to add a twist to this already iconic cake? Try these easy variations:
- Blueberry Lemon: Fold ½ cup of fresh blueberries into the batter before baking.
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the dry ingredients.
- Extra Moist: Swap milk with sour cream or Greek yogurt for a richer texture.
- Lemon-Lavender: Infuse the milk with dried culinary lavender for a floral note.
- Lemon Loaf: Bake in a loaf pan and extend bake time to 45–50 minutes.
Storage & Make Ahead Tips
- Room Temperature: Store tightly covered for up to 3 days.
- Refrigerator: Will keep for 5 days. Bring to room temperature before serving.
- Freezer: Wrap slices in plastic and freeze for up to 2 months. Thaw in fridge overnight.
- Make Ahead: Bake the cake the day before and glaze it just before serving.
Nutrition Facts
Per serving (1/10 of cake):
- Calories: 240
- Carbs: 35g
- Protein: 4g
- Fat: 10g
Pinterest Strategy for This Recipe
Want to go viral with this post? Use this Pinterest strategy:
- Pin Title: “This One-Bowl Lemon Dessert Is Paul Hollywood’s Favorite Cake”
- Pin Description: “Bright, zesty, and unbelievably easy! Try Paul Hollywood’s all-time favorite lemon cake – made in just one bowl.”
- Best Boards: Easy Baking Recipes, One-Bowl Wonders, Spring Desserts, Celebrity Recipes, Lemon Desserts
- Hashtags: #lemoncake #onebowlrecipe #paulhollywood #easybaking #springdesserts
- Use Canva or Photoshop: Create a pin with the full cake shot + slice + lemon glaze being drizzled
Monetization Ideas
- Affiliate Links: Lemon zester, cake pans, mixing bowls, silicone spatulas
- Ad Revenue: Long-form recipe posts like this are perfect for in-content and sidebar ads
- Sponsored Content: Collaborate with brands like butter, flour, or citrus tools
- Email Lead Magnet: Offer a printable PDF of “5 One-Bowl Desserts” featuring this cake
FAQ
Can I double this recipe?
Yes! Simply double the ingredients and bake in a 9×13-inch pan. Increase baking time to 40–45 minutes.
Can I make this gluten-free?
Use a 1:1 gluten-free all-purpose flour substitute. Add ½ teaspoon xanthan gum if your blend doesn’t include it.
Can I use bottled lemon juice?
For best flavor, always use fresh lemon juice and zest. Bottled juice can taste flat or sour.
How do I prevent a soggy bottom?
Make sure the cake cools before storing and don’t over-glaze. A wire rack helps keep airflow underneath.
More Recipes Like This
- Moist Orange Loaf with Citrus Glaze
- Blueberry Lemon Sheet Cake
- Paul Hollywood’s Victoria Sponge
- Zesty Lemon Bars with Shortbread Crust
Final Thoughts
When a dessert is both simple and spectacular, it deserves a permanent spot in your recipe collection. This One-Bowl Lemon Dessert is not just easy—it’s unforgettable. From the buttery crumb to the glossy lemon glaze, it’s a cake that hits every note of sweetness, tartness, and ease.
Whether you’re baking it for Paul Hollywood (or just pretending to), this is one recipe that will never disappoint. Don’t forget to save this to your Pinterest boards, share it on social media, and come back every time you’re craving something bright, buttery, and beautifully lemony.
📌 Save It for Later!
Pin this recipe so it’s always just one click away when you need a no-fail, all-in-one lemon dessert!
