Description
Indulge in the bright and refreshing flavors of Paul Hollywood’s One-Bowl Lemon Cake, an effortless dessert that delights at any gathering. This easy-to-make lemon cake boasts a moist crumb enriched with fresh lemon zest and juice, topped with a tangy glaze that adds a perfect finishing touch.
Ingredients
Scale
- 200 g granulated sugar
- 115 g unsalted butter, softened
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 60 ml freshly squeezed lemon juice
- 190 g all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 ml whole milk
- 120 g powdered sugar, 2 tablespoons lemon juice
Instructions
- Preheat oven to 175°C and prepare a 23 cm round cake pan with grease and parchment.
- In a mixing bowl, cream together butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest and juice until combined.
- Add flour, baking powder, and salt directly into the bowl; stir gently.
- Gradually mix in milk until smooth.
- Pour batter into the prepared pan and bake for 30–35 minutes.
- While baking, whisk together powdered sugar and lemon juice for glaze.
- Cool cake in the pan for 10 minutes before transferring to a wire rack; drizzle warm glaze over.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 22g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Ensure ingredients are at room temperature for better mixing. Use fresh lemons for optimal flavor impact. Try adding poppy seeds or different citrus variations for a unique twist.