Paul Hollywood Lemon Delight (Print)
Super moist lemon loaf mixed up easy in one bowl, then topped off with a tart citrus glaze for instant comfort—great any time.
# 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:
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.
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.
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.
04 -
Pour in the milk bit by bit, mixing just until your batter looks nicely combined and smooth.
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.
06 -
Drop in the lemon zest along with the juice and give it a real thorough mix so that citrus flavor winds up everywhere.
07 -
Crack in one egg at a time, mixing after each until it’s all blended and the mix looks fluffier.
08 -
Beat softened butter and granulated sugar together in your big bowl until the mixture turns pale and really light.
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:
01 -
For extra tang, grab unwaxed lemons and zest them right before you add to your mix.
02 -
Go easy on the mixing after the flour goes in, or your cake might end up dense.