why make this recipe
Paul Hollywood’s One-Bowl Lemon Dessert is a delightfully simple treat that brings a burst of bright lemon flavor to your day. It is perfect for any occasion, from a family gathering to a cozy afternoon tea. The best part? You only need one bowl to make it, saving you time on cleanup. This cake is light, fluffy, and topped with a sweet lemon glaze, making it an irresistible dessert everyone will enjoy.
how to make Paul Hollywood’s One-Bowl Lemon Dessert
Ingredients :
For the Cake:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 large lemon)
- ¼ cup freshly squeezed lemon juice
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Directions :
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This helps release the cake cleanly once it’s baked.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or wooden spoon to cream together the softened butter and granulated sugar until light, pale, and fluffy. This step gives your cake its airy lift.
Step 3: Add Eggs One at a Time
Crack in the eggs, one at a time, beating well after each addition. This helps prevent curdling and creates a smooth batter.
Step 4: Stir in the Lemon Goodness
Add the lemon zest and lemon juice. As the zest hits the bowl, you’ll smell the sharp citrus oils blending into the butter mixture—it’s the heart of this lemon dessert.
Step 5: Combine the Dry Ingredients
In a separate small bowl, whisk together the flour, baking powder, and salt. Slowly add the dry mix to the wet ingredients, alternating with the milk. Begin and end with the dry mix. Stir gently—overmixing can lead to a dense cake.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top springs back to touch.
Step 7: Make the Glaze
While the cake bakes, whisk together the powdered sugar and lemon juice until smooth. This creates a glossy glaze that adds just the right amount of tart sweetness.
Step 8: Cool and Glaze
Let the cake cool in the pan for 10 minutes. Transfer to a wire rack and, while still warm, spoon or drizzle the glaze over the top. The glaze will slightly melt into the surface, adding flavor and a beautiful sheen.
how to serve Paul Hollywood’s One-Bowl Lemon Dessert
Serve the One-Bowl Lemon Dessert on its own, or with a side of fresh berries and whipped cream for an extra treat. A cup of tea or coffee pairs beautifully with this cake, making it a lovely choice for brunch or dessert.
how to store Paul Hollywood’s One-Bowl Lemon Dessert
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week.
tips to make Paul Hollywood’s One-Bowl Lemon Dessert
- Ensure your butter is soft before starting. It will blend better with the sugar.
- Use fresh lemons for the best flavor and zest—avoid bottled lemon juice.
- For a more intense lemon flavor, you can add extra lemon zest.
variation
You can easily adapt this recipe by adding poppy seeds for a delightful texture or by using orange juice and zest for a different citrus twist.
FAQs
1. Can I use a different type of flour?
Yes, you can use gluten-free flour as a substitute for all-purpose flour if needed.
2. How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean, and the top springs back when lightly touched.
3. Can I freeze this cake?
Yes, you can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and aluminum foil before freezing. To serve, thaw it overnight in the refrigerator.
Try Also: Irresistible Dessert Ideas from Paula’s Kitchen
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One-Bowl Lemon Dessert
Ingredients
For the Cake
- 1 cup granulated sugar
- ½ cup unsalted butter, softened Ensure butter is soft for easy blending
- 2 large eggs
- 1 tablespoon lemon zest (from about 1 large lemon) Use fresh lemon for best flavor
- ¼ cup freshly squeezed lemon juice Use fresh lemons to enhance flavor
- 1 ½ cups all-purpose flour Can substitute with gluten-free flour if needed
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon zest and lemon juice carefully.
- In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding this dry mix with milk to the wet ingredients.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Glazing
- While the cake is baking, whisk together powdered sugar and lemon juice until smooth.
- Once baked, let the cake cool in the pan for 10 minutes before transferring to a wire rack. Drizzle glaze over the still-warm cake.
