There’s something irresistibly nostalgic about the tang of lemon mingling with the warmth of a home-baked cake. For many, lemon desserts evoke memories of sunny afternoons, polished silverware on floral tablecloths, and the scent of sugar and zest curling through the kitchen. Among those who treasure the charm of a citrusy treat is none other than Paul Hollywood, who hails this one-bowl lemon dessert as his favorite cake of all time.

This cake isn’t just any lemon dessert. It’s a tribute to the kind of baking that brings people together—simple, approachable, and full of honest flavor. Rooted in British baking traditions yet universally loved, this moist, golden cake with a gleaming lemon glaze is perfect for everything from teatime to birthdays. It’s a true comfort cake, made in just one bowl with ingredients you likely already have on hand.

For those of us who crave a moment of peace at the end of a long day, this recipe is an invitation to slow down, bake from the heart, and savor something sweet. Whether you’re baking for someone special or treating yourself, this lemon dessert hits every comforting note.

Why You’ll Love This Recipe

• Effortless Cleanup: Made in one bowl for less mess and more joy.
• Bright and Citrusy: Fresh lemon juice and zest deliver bold flavor.
• Moist and Tender Texture: Thanks to a balanced mix of butter, milk, and eggs.
• Perfect for Any Season: Light enough for spring, cozy enough for fall.

INGREDIENTS 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
• 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 lemon juice

HOW TO MAKE PAUL HOLLYWOOD’S FAVORITE ONE-BOWL LEMON DESSERT

Step-by-Step Instructions

The beauty of this cake lies in its ease. With just one bowl, you’re minutes away from a comforting lemony loaf that’s equally suitable for brunch, dessert, or a sneaky late-night slice.

1. Preheat and Prep
   Begin by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan. This ensures your cake releases easily and holds its shape.
2. Cream the Butter and Sugar
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This is where the magic begins. The creaming process introduces air, which helps create a soft, tender crumb.
3. Add the Eggs
   Crack in the eggs one at a time, mixing well between each addition. You’ll start to see a creamy, pale mixture forming.
4. Incorporate Lemon Zest and Juice
   Stir in the freshly grated lemon zest and lemon juice. The aroma is heavenly—sharp, sweet, and inviting.
5. Dry Ingredients Go In
   Add the flour, baking powder, and salt directly to the bowl. Stir gently to combine, being careful not to overmix.

1. Pour in the Milk
   Slowly incorporate the milk until you have a smooth, silky batter. At this point, the batter should feel light but cohesive.
2. Bake It Off
   Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
3. Make the Glaze
   While the cake is baking, whisk together powdered sugar and lemon juice to create a bright, tangy glaze.
4. Glaze and Cool
   Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack. Drizzle the lemon glaze over the warm cake, letting it soak into the cracks for that perfect citrus bite.

HELPFUL TIPS

• Use room temperature ingredients for the fluffiest texture.
• Fresh lemons are key—bottled juice just doesn’t deliver the same zing.
• Let the glaze sit a few minutes to set and slightly harden for that classic lemon drizzle look.
• This cake freezes well—wrap slices individually for a grab-and-go treat.

DETAILS

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 1 9-inch round cake
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

NOTES

This one-bowl lemon dessert keeps beautifully at room temperature for a few days, making it ideal for preparing ahead of gatherings. It’s also easy to double the recipe if you’re feeding a crowd—or simply want more of that lemony goodness for yourself.

NUTRITIONAL INFORMATION (Per Slice)

• Calories: 240
• Fat: 10g
• Carbohydrates: 35g
• Protein: 4g
• Sugar: 22g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS

Paul Hollywood lemon cake recipe
Paul Hollywood’s lemon cake is a light, moist sponge infused with fresh lemon zest and juice for a bold citrus flavor. It’s topped with a classic lemon drizzle and often finished with a feathered icing design. Ideal as a traybake, this recipe is perfect for sharing and delivers a professional finish with minimal effort—just the kind of bake you’d expect from a Great British Bake Off judge.

Paul Hollywood lemon drizzle cake with lemon curd
Paul Hollywood elevates his lemon drizzle cake by adding a spoonful of lemon curd into the batter, enriching the texture and boosting the citrus zing. The drizzle, made from lemon juice and sugar, creates a sweet, crisp topping. This version brings extra moisture and a tangy surprise in every bite, making it a standout choice for citrus lovers and perfect for a traybake or afternoon tea treat.

James Martin lemon drizzle cake
James Martin’s lemon drizzle cake uses crème fraîche to create a beautifully moist, dense crumb. Flavored with both lemon zest and juice, this loaf-style cake is finished with a simple sugar and lemon glaze that soaks into the sponge while it’s still warm. The result is a rich, tangy cake with a glossy top—simple, comforting, and packed with citrus flavor, just like a classic should be.

Jamie Oliver lemon drizzle cake
Jamie Oliver’s lemon drizzle cake includes ground almonds and poppy seeds for extra texture and flavor. It’s soaked in a lemon syrup while warm to ensure every slice is moist and zingy, then topped with a thick, drippy lemon icing. This cake strikes a balance between rustic and elegant, perfect for celebrations or casual get-togethers. It’s a twist on the traditional drizzle with a creative, crowd-pleasing edge.

Mary Berry lemon drizzle cake
Mary Berry’s lemon drizzle cake is a British baking classic. The soft, fluffy sponge is made with lemon zest and self-raising flour for a light texture, and while still warm, it’s drizzled with lemon juice mixed with sugar to create a crisp, tangy topping. It’s simple, timeless, and consistently delicious—ideal for novice and experienced bakers alike. No wonder it’s a favorite from the queen of cakes herself.

Lemon drizzle cake with lemon curd centre
A lemon drizzle cake with a lemon curd centre offers an irresistible burst of tangy sweetness. To make it, bake a traditional lemon sponge, then fill the center with lemon curd—either by piping it in after baking or layering it before baking. The curd adds richness and depth to the already moist cake, creating a delightful contrast with the sugary drizzle on top. Perfect for special occasions.

Paul Hollywood lemon drizzle tray bake
Paul Hollywood’s lemon drizzle tray bake is a straightforward yet stunning dessert. Made in a rectangular tin, the sponge is soft, zesty, and generously soaked in lemon syrup for added flavor. The top is finished with feathered icing for a decorative touch. Ideal for slicing into uniform squares, this traybake is great for parties, bake sales, or afternoon tea. It’s classic British baking at its best.

Best lemon drizzle cake Guardian
The Guardian’s “best lemon drizzle cake” recipe emphasizes balance—bright citrus flavor, a tender crumb, and a sugar-crusted topping. The article breaks down key techniques, like using room-temperature ingredients and properly soaking the cake with drizzle while it’s warm. The result is a cake that’s sweet but sharp, soft but with a satisfying crunch. It’s a refined take on a traditional favorite, ideal for perfectionist home bakers.

STORAGE INSTRUCTIONS

• At Room Temperature: Store in an airtight container for up to 3 days.
• In the Fridge: Keeps fresh for up to 5 days; bring to room temperature before serving.
• Freezing: Freeze slices individually wrapped for up to 2 months. Thaw overnight.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other lemony and cozy creations:

• Small Batch Vegan Boston Cream Pie Cupcakes
• The Sweet & Tangy Orange Crush Sherbet
• Baby Lemon Impossible Pies
• Classic Cherry Clafoutis

CONCLUSION

Paul Hollywood’s favorite one-bowl lemon dessert proves that the best recipes don’t need to be complicated. With its moist crumb, fresh lemon tang, and easy one-bowl method, this cake feels like home in every bite. Whether you’re an experienced baker or trying your hand at baking for the first time, this recipe is as rewarding to make as it is to eat.

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