One-Bowl Lemon Cake Hollywood

This easy lemon dessert is for anyone craving something bright and fresh without the hassle of complicated steps or a pile of dishes. With a few simple ingredients in just one bowl, you get a moist, tangy cake that is famously loved by Paul Hollywood. The zesty aroma alone will have everyone wandering into the kitchen before it even comes out of the oven.

I first made this cake on a lazy Sunday afternoon when I needed a quick pick me up. The lemon zest filled my kitchen with sunshine, and after that first bite my family asked when I could make it again.

Ingredients

• Granulated sugar: Gives the cake structure and just the right amount of sweetness. Choose pure cane sugar for the best flavor
• Unsalted butter: Softened for easy creaming and a tender crumb. High quality European butter makes a richer cake
• Large eggs: Bind everything together and make the cake light. Fresh local eggs create that golden color
• Freshly grated lemon zest: Infuses real citrus flavor. Pick heavy lemons with thin skins for maximum zest
• Freshly squeezed lemon juice: Provides tangy brightness and keeps the cake moist. Roll lemons firmly before juicing for more juice
• All-purpose flour: Gives structure. For a delicate crumb, fluff the flour before measuring to avoid packing
• Baking powder: Ensures your cake rises high and stays airy. Check the expiration date for best results
• Salt: Balances sweetness and sharpens the lemon notes. A fine sea salt works perfectly
• Whole milk: Adds richness and helps create a moist crumb. Use milk at room temperature for easy mixing
• Powdered sugar: For the glaze gives that signature glossy finish. Sift before using for a smooth topping
• Lemon juice (for glaze): Brightens every bite. Use the same fresh lemons for strong lemon flavor

Step-by-Step Instructions

Prepare the Pan and Oven:

Grease a nine inch round cake pan generously and set your oven to three hundred fifty degrees Fahrenheit so it heats evenly while you work

Cream Sugar and Butter:

In a large mixing bowl use a sturdy wooden spoon or stand mixer to blend the sugar and soft butter until light and fluffy. This should take about three to five minutes and creates a tender cake base

Incorporate the Eggs:

Add eggs one at a time making sure each egg is fully mixed before adding the next. Scrape the sides often for even mixing

Add Lemon Zest and Juice:

Mix in freshly grated lemon zest and lemon juice until the sugary batter is speckled with zest. This releases fragrant oils and builds flavor

Combine Dry Ingredients:

In a separate bowl whisk together flour baking powder and salt. Whisking prevents lumps for a lighter texture

Blend Wet and Dry Ingredients:

Add the flour mixture to the batter in three stages alternating with milk. Start and finish with the flour as this reduces the chance of overmixing and keeps the cake fluffy

Pour and Level:

Use a spatula to pour and evenly spread the thick batter into your greased cake pan. Smooth the top gently to avoid lumps

Bake the Cake:

Slide the pan into the preheated oven and bake for thirty to thirty five minutes. The cake is done when golden and a toothpick comes out clean from the center

Make the Lemon Glaze:

While the cake is still baking whisk powdered sugar with lemon juice until the glaze drips slowly from your spoon. This should be smooth with no lumps

Cool and Release the Cake:

Cool your cake in the pan for about ten minutes to help it set without breaking. Then loosen the edges and carefully move it to a wire rack

Glaze the Cake:

Pour glaze over the warm cake in slow ribbons letting it drip down the sides. The warmth helps the glaze soak in for more flavor

My favorite part is the burst of real lemon every time you bite into the glaze It always reminds me of summer holidays baking with my mother who loved everything lemony and bright

Storage Tips

Store leftover cake tightly wrapped at room temperature for up to three days. If you love extra moisture try wrapping individual slices so they do not dry out. It also holds well in the fridge but best enjoyed at room temperature for full flavor

Ingredient Substitutions

Swap all purpose flour with a gluten free blend if needed but check for xanthan gum for best texture. If you are out of whole milk try buttermilk for extra tang or a mild unsweetened nut milk. Dairy free butter works in a pinch just make sure it is the kind made for baking

Serving Suggestions

Top with a handful of fresh raspberries or blueberries if serving for brunch. A dollop of whipped cream adds extra indulgence. Thin slices make a lovely base for a scoop of lemon or vanilla ice cream

Cultural and Historical Context

Lemon cakes have a storied place in British tea culture often enjoyed with a strong black tea. Paul Hollywood calling this his favorite cake of all time speaks to its simple but comforting flavor profile. Lemon desserts tend to bring a bit of brightness to gray days a tradition I keep up every spring

This cake is simple enough for beginners yet delivers impressive lemon flavor every time. You will find yourself reaching for this recipe whenever you crave something sunny and sweet.

Recipe Q&A

→ Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice provides the brightest flavor, but bottled juice can be substituted if fresh lemons aren't available.

→ What type of pan is best for this cake?

A 9-inch round cake pan works well. Ensure it's greased or lined for easy release.

→ How do I know when the cake is done?

Insert a toothpick in the center; if it comes out clean, the cake is fully baked.

→ Can I make this cake ahead of time?

Yes, it stays moist for a couple of days when wrapped well and stored at room temperature.

→ Is it possible to freeze the cake?

Absolutely. Wrap the cooled cake well and freeze for up to three months. Glaze after thawing for best results.