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

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

4.7 from 29 reviews

This One-Bowl Lemon Dessert is a light, fluffy cake that combines the tangy brightness of fresh lemon with a sweet, smooth glaze. It is Paul Hollywood’s favorite cake, celebrated for its simplicity and delightful citrus flavor, making it perfect for any occasion.

Ingredients

Scale

Cake Ingredients

  • 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 Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to ensure the cake does not stick.
  2. Cream Sugar and Butter: In a large mixing bowl, cream together the granulated sugar and softened unsalted butter until the mixture is light and fluffy, which helps incorporate air into the batter for a tender crumb.
  3. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to fully integrate them into the batter and maintain its smooth texture.
  4. Add Lemon Flavor: Stir in the freshly grated lemon zest and freshly squeezed lemon juice until the mixture is well combined, infusing the batter with citrus flavor.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with whole milk, and mix until the batter is smooth and free of lumps, ensuring even baking.
  7. Bake the Cake: Pour the prepared batter into the greased cake pan. Smooth the top with a spatula and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  8. Prepare the Glaze: While the cake is baking, mix the powdered sugar and lemon juice in a bowl until the glaze is smooth and pourable.
  9. Cool and Glaze: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the lemon glaze over the warm cake, letting it set before slicing and serving.

Notes

  • Use fresh lemons for the best flavor in both the zest and juice.
  • Ensure the butter is softened to room temperature to cream properly with the sugar.
  • Allow the cake to cool slightly before glazing to avoid melting the glaze completely.
  • For a dairy-free version, substitute milk with almond or oat milk and butter with a vegan alternative.
  • This cake pairs beautifully with fresh berries or a dollop of whipped cream for an extra special touch.

Nutrition

Keywords: lemon cake, one-bowl dessert, Paul Hollywood recipe, easy lemon cake, tangy lemon cake

Find it online: https://platedbyemma.com/this-one-bowl-lemon-dessert-paul-hollywoods-favorite-recipe/