Why You’ll Love One‑Bowl Lemon Dessert Recipe

Minimal fuss: just one bowl to mix everything, making cleanup easy.
Bright lemon flavor: both zest and juice give a refreshing citrus punch.
Soft, tender crumb: the combination of butter, eggs, and milk ensures the cake stays moist.
Versatile: you can serve it plain, with whipped cream, berries, or even a scoop of ice cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

granulated sugar
unsalted butter, softened
large eggs
freshly grated lemon zest
freshly squeezed lemon juice
all‑purpose flour
baking powder
salt
whole milk
powdered sugar (for glaze)
additional lemon juice (for glaze)

Directions

Preheat your oven to 350 °F (175 °C). Grease a 9‑inch round cake pan.
In a large mixing bowl, cream together sugar and butter until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in lemon zest and lemon juice until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the glaze by mixing powdered sugar and lemon juice until smooth.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
Drizzle the lemon glaze over the warm cake, allowing it to set before serving.

Servings and timing

Makes: about 8 servings
Prep time: ~10 minutes
Baking time: 30–35 minutes
Cooling & glazing: ~10–15 minutes
Total time: ~55–60 minutes

Variations

Add 1 teaspoon of lemon extract for extra lemon flavor.
Stir in 1 tablespoon of poppy seeds for added texture and a subtle nutty finish.
Mix in a handful of fresh or frozen berries (like blueberries) into the batter.
Use half orange juice and half lemon juice for a citrus twist.
Swap half of the all‑purpose flour for whole wheat pastry flour for a slightly denser cake.

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days.
For longer storage, refrigerate for up to a week.
To freeze, wrap the cake tightly in plastic wrap and place in an airtight container — it can be frozen for up to 3 months.
To reheat, warm individual slices in the microwave for about 10–15 seconds or in a low oven (about 300 °F / 150 °C) for a few minutes until warmed through.

FAQs

How can I make this lemon dessert gluten‑free?

You can substitute the all‑purpose flour with a gluten‑free flour blend designed for baking. Be sure the blend includes xanthan gum or other binders to maintain texture.

Can I reduce the sugar in this recipe?

Yes. You can try reducing the sugar by 1–2 tablespoons, but the texture and sweetness will be altered slightly. The glaze may need adjustment to remain pourable.

Can I use low‑fat milk instead of whole milk?

You can, but the cake may be slightly less rich and moist. The difference will be subtle, though whole milk gives a more tender result.

What if I don’t have fresh lemons?

You could use bottled lemon juice, but the flavor will be less vibrant. Use about 2 tablespoons (for juice) plus a tiny bit of bottled zest, if available.

Can I bake in a different pan shape or size?

Yes — you can use a square 8×8‑inch pan or loaf pan, but adjust the baking time (it may bake faster or slower depending on the depth).

How thick should the glaze be?

The glaze should be pourable but not too thin. It should coat the back of a spoon. If it’s too thick, add a little more lemon juice; if too thin, add more powdered sugar.

Can I make this cake ahead of time?

Yes — you can bake the cake a day ahead, store at room temperature, then drizzle glaze just before serving to keep it fresher.

Is this cake suitable for layering?

It’s meant as a single layer, but if you double the recipe and bake in two pans, you could layer with lemon curd or whipped cream between layers.

Can I skip the glaze?

Yes — the cake is still lovely without the glaze, though you’ll lose the bright lemon finish and extra sweetness on top.

What pairs well with this lemon dessert?

Serve with whipped cream, a scoop of vanilla ice cream, fresh berries, or a light herbal tea for contrast.

Conclusion

This one‑bowl lemon dessert delivers bright citrus flavor in a soft, tender cake with minimal effort. Whether you’re baking for a simple dessert or a special occasion, it offers a delightful balance of sweetness and tang. With easy variations and flexible storage options, it’s a recipe that’s sure to become a go‑to in your baking repertoire.

This One‑Bowl Lemon Dessert: Paul Hollywood’s Favorite

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This One-Bowl Lemon Dessert, a favorite of Paul Hollywood, is a zesty and moist lemon pudding cake that creates its own sauce as it bakes. Light, tangy, and made with simple ingredients in one bowl, it’s the perfect quick and easy treat for lemon lovers.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish or individual ramekins.
In a large mixing bowl, whisk together the melted butter and sugar until well combined.
Add the eggs one at a time, whisking well after each addition.
Stir in the lemon zest and lemon juice.
Sift the flour, baking powder, and salt over the mixture and stir until just combined.
Slowly whisk in the milk until smooth. The batter will be thin.
Pour the batter into the prepared dish or ramekins.
Place the baking dish or ramekins in a larger pan and add hot water to the outer pan until it reaches halfway up the sides of the baking dish (creating a water bath).
Bake for 40-45 minutes, or until the top is golden and the center is just set. It will have a cake-like top with a pudding-like layer underneath.
Remove from the oven and let cool slightly. Dust with powdered sugar before serving if desired.

Notes

This dessert is best served warm to enjoy the contrast of the cake and pudding layers.
You can refrigerate leftovers and reheat gently in the microwave.
Try adding a handful of fresh raspberries for a twist.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 28g
Sodium: 130mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 5g
Cholesterol: 95mg