Description

Indulge in the delightful experience of Paul Hollywood’s One-Bowl Lemon cake, a moist and zesty treat that will brighten any occasion. This simple yet flavorful recipe combines fresh lemon juice and zest to create a refreshing citrus flavor that tantalizes your taste buds. The best part? It requires just one bowl for preparation, making clean-up a breeze! Perfect for afternoon tea, birthdays, or any gathering, this cake pairs beautifully with coffee or tea. Topped with a glossy lemon glaze, it’s not only delicious but visually appealing too. Enjoy the light crumb and vibrant flavors with every slice!

Ingredients

Scale

200 g granulated sugar
115 g unsalted butter, softened
2 large eggs
1 tablespoon freshly grated lemon zest
60 ml freshly squeezed lemon juice
190 g all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt
120 ml whole milk
120 g powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 175°C and prepare a 23 cm round cake pan by greasing and lining it with parchment paper.
In a large mixing bowl, beat together the softened butter and granulated sugar until pale and fluffy.
Add eggs one at a time, mixing until creamy after each addition.
Stir in the lemon zest and juice until well combined.
Add flour, baking powder, and salt; mix gently until just combined.
Pour in the milk and stir until smooth.
Transfer the batter to the prepared cake pan and bake for 30–35 minutes or until a skewer comes out clean.
For the glaze, whisk together powdered sugar and lemon juice until smooth while the cake bakes.
Let the cake cool for 10 minutes before transferring to a wire rack; drizzle with glaze before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice (80g)
Calories: 300
Sugar: 24g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 0g
Protein: 3g
Cholesterol: 70mg