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.

Paul Hollywood’s One-Bowl Lemon Dessert – Easy 1-Bowl Moist Favorite!

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

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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.