Paul Hollywood’s One-Bowl Lemon Dessert is the kind of treat that makes baking feel like second nature. There’s no fuss, just a burst of citrus joy in every slice. The simplicity of using just one bowl and common pantry staples makes this dessert a dependable go-to—especially when you crave something sweet and tangy without the cleanup headache. As someone who’s always on the hunt for clean, nourishing treats that don’t sacrifice flavor, this lemon dessert checks every box. Today, I’ll share not just the recipe, but the warmth behind this timeless favorite—and why it’s more than just another lemon drizzle cake.
Table of Contents
The Comfort and Charm of Paul Hollywood’s One-Bowl Lemon Dessert
Where My Love for Simple Citrus Bakes Began
Paul Hollywood’s One-Bowl Lemon Dessert instantly reminds me of rainy Saturdays in Texas—when the sky turns gray and the kitchen fills with the bright scent of lemon zest. One weekend, while my little ones were painting rainbows on scrap paper, I pulled out a handful of basic ingredients, just wanting something warm and sweet. What came out of the oven was pure joy—a golden, lemon-glazed treat that took me straight back to my grandmother’s lemon drizzle cake.
Paul’s recipe doesn’t just taste amazing—it feels like home. It’s soft, tender, and boldly lemony without being overpowering. What I love most is how it all comes together in just one bowl. No piles of dishes, no complicated techniques—just a wooden spoon, some pantry staples, and a little love.
This is the kind of recipe you bake when you need something dependable. Just like my Pineapple Carrot Cream Cake that’s secretly loaded with goodness, this lemon dessert balances comfort and lightness in every bite.
A British-Inspired Classic with Everyday Ease
Paul Hollywood’s One-Bowl Lemon Dessert echoes the timeless charm of a British lemon drizzle cake. It’s a staple in garden parties and tea tables for a reason—the flavor is bright, the crumb is moist, and that lemon glaze? It soaks in beautifully, adding just the right sparkle.
Yet what sets Paul’s version apart is its simplicity. There’s no separating eggs, no special tools. Even if you’re a beginner, you’ll feel like a pro. It has the same breezy approachability as my Strawberry Crunch Cheesecake Tacos—fun to make, quick to serve, and memorable.
Baking this lemon dessert isn’t just a kitchen task—it’s an act of care. One bowl, one bake, and a whole lot of citrus love.
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Paul Hollywood’s One-Bowl Lemon Dessert
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Paul Hollywood’s One-Bowl Lemon Dessert is a moist, citrusy treat made with simple ingredients in one bowl—easy to bake and always a hit.
Ingredients
For the Cake:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Stir in lemon zest and juice.
- Whisk together flour, baking powder, and salt. Add to the wet mix, alternating with milk.
- Pour batter into pan. Bake 30–35 minutes.
- Whisk powdered sugar with lemon juice to make glaze.
- Cool cake slightly, then drizzle glaze over the top.
Notes
- Sub applesauce or Greek yogurt for a lighter version.
- Freeze leftover slices for up to 1 month.
- Try adding blueberries or herbs for variation.
The Ingredients That Make Paul Hollywood’s One-Bowl Lemon Dessert Shine
The Role of Simple Pantry Staples
The beauty of Paul Hollywood’s One-Bowl Lemon Dessert lies in its simplicity. Every ingredient serves a clear purpose—and together, they create a moist, flavorful cake with the perfect balance of sweet and tangy.
The base starts with granulated sugar and unsalted butter, creamed until light and fluffy. This is what gives the cake its signature tender crumb. Two large eggs follow, binding everything while adding richness. The magic, though, happens with fresh lemon zest and lemon juice. Zest brings the aromatic citrus oils, while juice adds brightness and acidity.
Next, all-purpose flour, baking powder, and salt join the mix, giving the cake structure and a subtle lift. The alternating addition of flour and whole milk keeps the batter light and silky. No buttermilk, no sour cream—just easy, accessible ingredients you likely already have on hand.
It’s a method that reminds me of my fuss-free Healthy Garlic Parmesan Chicken Pasta—minimal ingredients, big payoff.
Don’t Skip the Glaze: It Transforms Everything
The glaze is what takes this from simple to showstopping. A blend of powdered sugar and fresh lemon juice creates a glossy, tart topping that seeps into the still-warm cake, adding moisture and brightness in every bite. It’s essential—don’t skip it!
If you like experimenting with sweet-tart combos like I do, try pairing this dessert with a citrusy drink or light meal, like my Chickpea Peach Salad with Honey Lime Dressing. It creates a complete, refreshing experience.
With ingredients this straightforward and results this rewarding, it’s easy to see why Paul Hollywood’s One-Bowl Lemon Dessert has become a beloved classic. In the next section, we’ll walk through each step to ensure your bake turns out just right.
Step-by-Step: How to Bake Paul Hollywood’s One-Bowl Lemon Dessert
One Bowl, Eight Steps, Pure Lemon Joy
The magic of Paul Hollywood’s One-Bowl Lemon Dessert is how effortlessly it comes together. With just one bowl and a few tools, you’re less than an hour away from a slice of warm, citrusy perfection.
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. For a clean release, line the bottom with parchment paper.
In a large mixing bowl, cream together softened butter and granulated sugar until the mixture is pale and fluffy. This builds the foundation for a light crumb. Crack in the eggs one at a time, mixing after each addition to keep the batter smooth.
Next comes the flavor punch—add in the lemon zest and freshly squeezed lemon juice. The citrus oils from the zest burst open as you stir, creating that signature bright aroma this lemon dessert is known for.
In a smaller bowl, whisk your flour, baking powder, and salt. Add this dry mix gradually to the wet ingredients, alternating with whole milk, beginning and ending with the flour. Stir just until combined—overmixing can lead to a dense cake.
Pour the batter into your prepared pan, smooth the top, and bake for 30 to 35 minutes. Your kitchen will soon smell like sunshine.
The Final Touch: Glazing While Warm
While the cake bakes, mix powdered sugar with fresh lemon juice until smooth. Once the cake is out and slightly cooled, drizzle the glaze generously over the top while it’s still warm. It’ll soak in, forming a glossy, flavorful finish.
This easy technique is just as satisfying as my Easy Spinach and Ricotta Stuffed Shells—both recipes prove that big flavor doesn’t require complicated steps.
Want to serve it with a light main? Try my Roasted Veggie Chickpea Bowls for a wholesome pairing.
Make-Ahead and Storage Tips for Paul Hollywood’s One-Bowl Lemon Dessert
How to Store This Moist Lemon Cake Properly
Once baked and glazed, Paul Hollywood’s One-Bowl Lemon Dessert stays moist and flavorful for several days—if it lasts that long. Let the cake cool completely before storing. If left warm, condensation will cause sogginess and dull the glaze.
For short-term storage, cover it with plastic wrap or place it in an airtight container at room temperature. It stays fresh for up to 3 days this way. If your kitchen runs warm or humid, refrigerate it instead. Just let it sit at room temp before serving so the texture softens.
Want to freeze it? Go for it. Wrap individual slices in parchment paper and store them in a freezer-safe container. When ready to eat, thaw overnight in the fridge or gently warm in the microwave.
This lemon dessert handles freezing well—similar to how my Healthy Air Fryer Churro Bites maintain their flavor and texture even after a week in the freezer.
When to Make It Ahead—and How
Planning a brunch, birthday, or garden party? You can easily bake Paul Hollywood’s One-Bowl Lemon Dessert a day ahead. Bake and glaze it the evening before, then store it covered on the counter. The glaze will continue to settle overnight, giving the cake an even better finish.
If you want that ultra-fresh look, wait to drizzle the glaze until just before serving. The warmth of a freshly glazed cake adds a beautiful gloss and intensifies the lemon scent.
This strategy works wonders for entertaining—just like prepping my Garlic Herb Roasted Potatoes, Carrots, and Zucchini the night before a family dinner. Simple, smart, and stress-free.
Easy Variations of Paul Hollywood’s One-Bowl Lemon Dessert
Add a Twist with Seasonal Fruits or Herbs
Paul Hollywood’s One-Bowl Lemon Dessert is already perfect on its own, but with a few tweaks, you can turn it into something even more memorable. One of the simplest ways to create variation is by folding in fresh or dried fruit. Blueberries, raspberries, or chopped strawberries add pockets of juiciness and color, turning your lemon cake into a berry-studded beauty.
For a spring or summer spin, try adding a touch of fresh thyme or lavender to the batter. Herbs pair beautifully with lemon and offer an aromatic complexity without overwhelming the cake. A teaspoon is all you need.
These kinds of thoughtful flavor combos remind me of what makes my Jamie Oliver Watermelon Salad so special—it’s all about fresh ingredients coming together in creative, delicious ways.
Turn It Into Cupcakes, Loaves, or a Trifle Base
One of the best things about Paul Hollywood’s One-Bowl Lemon Dessert is its adaptability. The batter works well in other formats—cupcakes for quick grab-and-go servings, or a loaf pan if you’re going for that classic tea-time presentation. Just adjust baking time accordingly; cupcakes take about 18–20 minutes, and loaves may need up to 45 minutes.
Looking for something different? Use the cake as a trifle base. Cube the baked lemon cake and layer it with whipped cream and berries for an easy, crowd-pleasing dessert. The lemon glaze holds its own and blends beautifully into other layers.
It’s a trick that works just as seamlessly as repurposing leftovers from my Crockpot Pineapple BBQ Chicken into wraps or bowls the next day—versatile, flavorful, and efficient.
Lighter, Healthier Swaps for Paul Hollywood’s One-Bowl Lemon Dessert
Easy Ingredient Swaps to Keep It Clean
If you’re like me, you love a good dessert—but prefer to keep it on the lighter side when possible. Thankfully, Paul Hollywood’s One-Bowl Lemon Dessert is easy to adapt without compromising flavor or texture.
Start with the butter. Swap half or all of it with unsweetened applesauce or Greek yogurt to reduce saturated fat while keeping the cake moist. For the sugar, try using coconut sugar or a monk fruit blend for a naturally lower-glycemic option. You can also reduce the overall amount of sugar by about 20% without impacting the structure.
Using whole wheat pastry flour in place of all-purpose flour is another simple upgrade—it adds fiber and nutrients while still delivering a soft crumb. For a dairy-free version, use almond milk or oat milk, which both work beautifully in this recipe.
I apply this same “gentle swap” approach in my Healthy Roasted Veggies, and the results are just as satisfying—light, clean, and deeply nourishing.
Make It Work for Special Diets
Paul Hollywood’s One-Bowl Lemon Dessert is also easy to adapt for dietary preferences. For a gluten-free version, use a 1:1 gluten-free flour blend that includes xanthan gum to help bind the ingredients. If you’re avoiding eggs, swap them with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a plant-based option.
Prefer to go sugar-free? Replace both the granulated and powdered sugars with erythritol-based alternatives. They mimic the sweetness and texture of traditional sugar remarkably well.
This flexibility makes the recipe accessible for nearly everyone—much like my well-loved Healthy Red Cabbage Coleslaw, which works for vegan, paleo, and gluten-free diets without a hitch.
FAQs
How do I keep my lemon cake moist for days?
The key is to not overbake and to add the glaze while the cake is still warm. This allows the glaze to soak into the crumb, locking in moisture. Store the cooled cake in an airtight container at room temperature or refrigerate if your kitchen is humid.
Can I use bottled lemon juice instead of fresh?
Technically yes, but fresh lemon juice gives a brighter, more vibrant flavor. Bottled lemon juice often has preservatives that can dull the final taste. For best results in Paul Hollywood’s One-Bowl Lemon Dessert, stick with fresh-squeezed.
Can this recipe be made gluten-free?
Absolutely. Swap the all-purpose flour for a 1:1 gluten-free flour blend with xanthan gum. It works wonderfully and still yields a light, tender crumb.
Why did my lemon glaze soak in completely?
That’s normal—and actually preferred. The glaze is meant to seep into the warm cake, enhancing flavor and creating a glossy top layer. If you want a thicker topping, let the cake cool more before glazing.
Can I make this into muffins or cupcakes?
Yes! This batter works well in muffin tins. Just adjust the baking time to around 18–20 minutes. Test with a toothpick for doneness.
How can I balance the tartness of the lemon glaze?
If your lemons are especially sour, you can add a teaspoon of honey or maple syrup to the glaze. This keeps the tang but adds a subtle sweetness to mellow it out.
Conclusion
Paul Hollywood’s One-Bowl Lemon Dessert is more than a quick and easy lemon drizzle cake—it’s comfort baked into every bite. With one bowl, a few fresh ingredients, and a splash of lemon zest, you can bring bright, nostalgic flavor to your table in under an hour. Whether you serve it as a weeknight treat, a brunch centerpiece, or a make-ahead dessert for guests, it always delivers. From classic bakes to creative variations, this is the kind of recipe you’ll return to again and again.
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