Irresistible Paul Hollywood Lemon Dessert Cake

Category: Sweet Treats to Satisfy Any Craving

Paul Hollywood’s famous lemon cake makes simple British bakes easy to pull off. Just grab basic pantry stuff and plenty of lemon zest and juice. Mix the batter up fast in a single bowl. The cake bakes golden and stays super tender, then you pour a sharp glaze over while it's warm so the lemon flavor pops. It’s awesome with a hot mug of tea or whenever you want a sweet lift. Every bite hits that perfect sweet-meets-tangy thing—all you need for a relaxed afternoon.

Barbara Chef
Updated on Mon, 16 Jun 2025 00:31:46 GMT
Lemon loaf slice dusted with powdered sugar sitting on a plate. Highlight
Lemon loaf slice dusted with powdered sugar sitting on a plate. | cookwithcarla.com

This is my favorite easy lemon cake to whip up in just one bowl. You get loads of fresh citrus flavor, a soft golden inside, and a shiny lemony glaze without making a big mess or using tons of dishes. It’s the best kind of baking comfort—everyone wants a piece, and every bite feels like home.

The first time I mixed this together, it was a last-minute craving on a lazy Sunday. Now I make it whenever we need a little pick-me-up. Even people who say they’re not into lemon cake grab another slice.

Tasty Ingredients

  • Powdered sugar: makes the icing smooth and quick to blend sift first if it’s lumpy
  • Lemon juice for glaze: brings the tart punch to the top always squeeze it fresh
  • Salt: helps all the flavors work together and makes the lemon shine choose fine sea salt
  • Whole milk: keeps your cake moist and soft go with full-fat milk for the best bite
  • Granulated sugar: gives sweetness and structure stick with superfine if you can
  • All-purpose flour: acts as the cake’s base fluff and spoon it in for lightness
  • Unsalted butter: needs to be soft so it creams up well real butter gives extra flavor
  • Baking powder: puffs the cake up keep it fresh for the best rise
  • Fresh lemon juice: adds the perfect tang and fresh kick use actual lemons not bottled
  • Fresh lemon zest: fills the cake with bright citrusy oils unwaxed is best
  • Large eggs: bring everything together and give you a tender crumb let them warm up on the counter first

Simple Steps

Glaze and Cool
Once the cake’s out, rest it in the pan ten minutes then flip onto a wire rack. Pour the glaze on while it’s still warm so it soaks in. You’ll get a juicy, lemony finish every time.
Make the Glaze
While the cake bakes, blend powdered sugar and lemon juice in a small bowl until it’s velvety. Add more juice or sugar to get the thickness you want for pouring.
Bake It
Spoon batter into the lined pan. Smooth the top. Bake about 30–35 minutes in the center of the oven, or until a toothpick comes out clean in the middle.
Pour in the Milk
Add milk a little at a time while stirring slowly. You want a smooth batter. If you mix hard here, the cake will turn out heavy.
Add the Dry Stuff
Layer the flour, baking powder, and salt over the mixture. Fold it together gently, just until you don’t see streaks of flour. Don’t overdo it or you’ll get a tough cake.
Stir in Lemon Goodness
Toss in zest and juice and fold them through. This spreads sunshine flavor all through the batter.
Beat in the Eggs
Crack the eggs in one at a time, mixing really well each turn. You want everything smooth—no yellow streaks left.
Cream Butter and Sugar
In a big bowl, whip the softened butter with sugar till pale and super fluffy—about three full minutes for the airiest crumb.
Heat Oven and Line Pan
Set your oven to 350°F (175°C). Butter or spray a 9-inch round pan, then line with parchment paper so the cake slides right out.
Slice of cake dusted with powdered sugar. Highlight
Slice of cake dusted with powdered sugar. | cookwithcarla.com

The scent from freshly grated zest fills the room when I make this. My grandma let me have free rein with the zester as a kid—that was my first glimpse of real citrus magic. Every time I bake this, I’m reminded of her smile.

Easy storage

Wrap any leftover cake snugly in plastic or stash in a sealed container. You can leave it on the counter for up to three days. For a longer stretch, freeze wrapped slices for up to a month. Bring to room temperature to enjoy again.

Swaps and tweaks

Limes or even some orange zest do a nice switch-up. Swap in vegan butter and your favorite plant milk to go dairy free—just expect a slightly different feel. Self rising flour works too; just leave out extra salt and baking powder.

Ways to serve

Spoon whipped cream or plop some Greek yogurt on top for more richness. Sprinkle with fresh berries or scatter on more lemon zest. It’s perfect for sharing over afternoon tea, but just as good for a sweet end to dinner.

History and tradition

Cakes like this have been loved in British homes for generations. Both zest and juice make the lemony flavor pop without too much sugar. No wonder simple bakes like this never go out of style.

Recipe FAQs

→ What’s the trick for making lemon cake that’s not dry?

Mixing your butter and sugar until really fluffy, and then tossing in the milk slowly, keeps the batter smooth and your crumb soft. Don’t go wild mixing at the end—gentle is best for a moist cake.

→ Is store-bought lemon juice okay to use here?

Nothing beats how fresh-squeezed juice and zest tastes, but if you’re out, you can totally use bottled juice. The flavor won’t be as bold but it does the job in a pinch.

→ How should I go about glazing my lemon cake?

Make sure to drizzle the glaze on while the cake’s still warm. It’ll really sink in and give that bright, tangy kick along with a bit more moisture.

→ Can I make this dessert ahead of time?

For sure! Leave it in an airtight container at room temp or in the fridge—it stays yummy for a couple of days.

→ Would this work as a treat for special events?

Definitely. It’s got sunshine-bright flavor and looks great, so it suits birthdays, get-togethers, or when you just want your tea to feel fancy.

Paul Hollywood Lemon Delight

Super moist lemon loaf mixed up easy in one bowl, then topped off with a tart citrus glaze for instant comfort—great any time.

Prep Time
20 min
Cook Time
35 min
Total Time
55 min

Category: Desserts

Difficulty: Easy

Cuisine: British

Yield: 8 Servings (1 round cake)

Dietary Preferences: Vegetarian

Ingredients

→ Cake

01 120 ml whole milk
02 0.5 teaspoon salt
03 1 teaspoon baking powder
04 190 g all-purpose flour
05 60 ml freshly squeezed lemon juice
06 1 tablespoon freshly grated lemon zest
07 2 large eggs
08 115 g unsalted butter, softened
09 200 g granulated sugar

→ Lemon glaze

10 30 ml lemon juice
11 120 g powdered sugar

Steps

Step 01

Give the cake about 10 minutes to cool in the pan. Flip it onto a rack, then pour the lemony glaze on top so it can sink in while the cake’s still a little warm.

Step 02

As the cake’s baking, quickly stir together the lemon juice and powdered sugar until you’ve got a smooth glaze that's easy to pour.

Step 03

Scoop the batter into your cake pan. Send it into the oven for 30 to 35 minutes. If you poke the middle with a toothpick and it comes out clean, you’re good to go.

Step 04

Pour in the milk bit by bit, mixing just until your batter looks nicely combined and smooth.

Step 05

Toss in the flour, salt, and baking powder all at once. Gently fold everything—don’t overdo it or your cake will come out tough.

Step 06

Drop in the lemon zest along with the juice and give it a real thorough mix so that citrus flavor winds up everywhere.

Step 07

Crack in one egg at a time, mixing after each until it’s all blended and the mix looks fluffier.

Step 08

Beat softened butter and granulated sugar together in your big bowl until the mixture turns pale and really light.

Step 09

Switch your oven on to 175°C. Line and grease a 23 cm cake pan, so nothing sticks and popping the cake out will be a breeze.

Notes

  1. For extra tang, grab unwaxed lemons and zest them right before you add to your mix.
  2. Go easy on the mixing after the flour goes in, or your cake might end up dense.

Required Equipment

  • Large mixing bowl
  • Mixer with beaters or stand mixer
  • 23 cm round cake pan
  • Wire rack
  • Whisk

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has wheat (gluten)
  • Has eggs
  • Has milk (dairy)

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 322
  • Fat: 11 g
  • Carbs: 49 g
  • Protein: 4.5 g