This One-Bowl Lemon Dessert is a vibrant, tangy cake that’s incredibly easy to make and utterly delicious. It’s Paul Hollywood’s “Favorite Cake of All Time”—and once you try it, you’ll understand why. With a moist, zesty cake and a sweet, citrusy glaze, it’s the perfect balance of flavors that will make any occasion extra special. And the best part? It’s all made in just one bowl!
Why You’ll Love This Recipe
This lemon dessert is simple yet packed with flavor. The cake is soft and fluffy, with a delightful lemon zest that brings a bright, refreshing taste to each bite. The glaze adds just the right amount of sweetness to balance the tartness of the lemon. Whether you’re baking for a family gathering, a special event, or just because, this cake is sure to impress. Plus, it’s quick to prepare and requires minimal cleanup—just one bowl for everything!
Ingredients
Tip: you’ll find full ingredients and measurements in the recipe card below
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1 cup granulated sugar
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½ cup unsalted butter, softened
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2 large eggs
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1 tablespoon freshly grated lemon zest
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¼ cup freshly squeezed lemon juice
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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½ cup whole milk
For the Glaze:
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1 cup powdered sugar
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2 tablespoons lemon juice
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to ensure the cake doesn’t stick during baking.
Step 2: Cream Sugar and Butter
In a large mixing bowl, cream together the sugar and softened butter until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
Step 3: Add Eggs and Flavor
Add the eggs one at a time, mixing well after each addition. Stir in the freshly grated lemon zest and lemon juice until fully incorporated.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until smooth and combined, but be careful not to overmix.
Step 5: Bake the Cake
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. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 6: Prepare the Glaze
While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth and creamy.
Step 7: Drizzle and Serve
Once the cake has cooled slightly, drizzle the lemon glaze over the top. Allow the glaze to set before serving. Slice and enjoy your perfect, tangy dessert!
Variations
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Add Poppy Seeds: Add 1-2 tablespoons of poppy seeds to the batter for a lovely texture and extra flavor.
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Use Other Citrus: You can substitute lemon juice with lime or orange juice for a different citrus twist.
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Top with Fresh Berries: For extra freshness, top the cake with fresh raspberries or blueberries before serving.
Heating and Storage
This cake is delicious at room temperature but can also be stored in the refrigerator for up to 3 days. Keep it covered to retain moisture. If you prefer it warm, microwave a slice for 10-15 seconds before enjoying.
Frequently Asked Questions
Can I use a different kind of flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend to make the recipe gluten-free. Just ensure you also use a gluten-free baking powder.
How can I make this cake more moist?
Adding a tablespoon of sour cream or Greek yogurt to the batter will help make the cake even more moist.
Can I use bottled lemon juice?
Fresh lemon juice provides the best flavor, but bottled lemon juice can be used as a substitute in a pinch.
Can I freeze this cake?
Yes, this cake freezes well! Allow it to cool completely, wrap it tightly in plastic wrap, and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Can I make this recipe in a different pan?
You can use an 8-inch square or a 9-inch round pan. Just adjust the baking time as needed.
How thick should the glaze be?
The glaze should be smooth and pourable, but not too runny. If it’s too thin, add more powdered sugar until you reach the right consistency.
Can I make this cake ahead of time?
Yes, this cake can be made a day or two ahead of time. Just store it covered at room temperature or in the fridge and drizzle the glaze just before serving.
Can I add frosting?
This cake is delicious on its own with the glaze, but you can top it with whipped cream or a cream cheese frosting for extra richness.
Can I double the recipe?
Yes, you can double the ingredients and bake the batter in a 9×13-inch pan. Just adjust the baking time slightly, and make sure a toothpick inserted comes out clean.
How can I make this cake fluffier?
To make the cake fluffier, sift the dry ingredients before adding them to the wet ingredients, and avoid overmixing the batter once the flour is added.
Conclusion
This One-Bowl Lemon Dessert is an easy-to-make, refreshing treat that’s bursting with citrusy goodness. Perfectly light and fluffy, with a tangy glaze that sets it apart from any other cake, this dessert will brighten up any occasion. Whether you’re a lemon lover or just looking for an effortless, crowd-pleasing treat, this cake is a must-try.
Print
One-Bowl Lemon Dessert
- Total Time: 40-45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This One-Bowl Lemon Dessert is a soft, zesty cake topped with a sweet citrus glaze. Easy to make, bursting with flavor, and perfect for any occasion, this recipe brings fresh lemon zest and juice together in a cake that’s both fluffy and tangy. Made in just one bowl!
Ingredients
For the Cake:
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tablespoon freshly grated lemon zest
¼ cup freshly squeezed lemon juice
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk
For the Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Instructions
Step 1: Preheat and Prepare
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Preheat your oven to 350°F (175°C).
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Grease a 9-inch round cake pan with butter or non-stick spray to prevent sticking.
Step 2: Cream Sugar and Butter
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In a large mixing bowl, cream together the sugar and butter until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
Step 3: Add Eggs and Flavor
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Add eggs one at a time, mixing well after each addition.
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Stir in lemon zest and lemon juice until fully incorporated.
Step 4: Add Dry Ingredients
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth, but be careful not to overmix.
Step 5: Bake the Cake
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Step 6: Prepare the Glaze
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While the cake is cooling, whisk together powdered sugar and lemon juice in a small bowl until smooth and creamy.
Step 7: Drizzle and Serve
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Once the cake has cooled slightly, drizzle the lemon glaze over the top.
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Allow the glaze to set before slicing and serving
Notes
- Add Poppy Seeds: Add 1-2 tablespoons of poppy seeds to the batter for extra texture.
- Use Other Citrus: Swap lemon for lime or orange juice for a different citrus twist.
- Top with Berries: Add fresh raspberries or blueberries for a burst of color and freshness.
- Make it Vegan: Use dairy-free butter and plant-based milk, and substitute eggs with flax eggs.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
