Description
This One-Bowl Lemon Dessert is a light, moist cake featuring the bright tang of fresh lemon zest and juice, finished with a sweet and tart lemon glaze. Perfect for a spring or summer treat, this recipe from Paul Hollywood is simple to make and yields approximately 12 servings of delicious citrus-flavored cake.
Ingredients
Scale
Main Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- ¼ cup freshly squeezed lemon juice
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the granulated sugar and softened butter until the mixture is light and fluffy, ensuring a smooth texture.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to fully incorporate them into the batter.
- Add Lemon Flavor: Stir in the freshly grated lemon zest and freshly squeezed lemon juice until well combined and fragrant.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, mixing until the batter is smooth and homogeneous.
- Pour Batter: Pour the prepared batter into the greased cake pan, smoothing the top for even baking.
- Bake Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean indicating doneness.
- Prepare Glaze: While the cake bakes, mix together the powdered sugar and lemon juice until smooth to create a tangy glaze.
- Cool and Glaze: Allow the cake to cool completely before drizzling the lemon glaze over the top to finish.
Notes
- Use room temperature butter and eggs for easier mixing and better texture.
- Make sure to fully cool the cake before adding the glaze to prevent it from melting and running off.
- You can add additional lemon zest to the glaze for extra flavor if desired.
- This cake can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute the whole milk with a plant-based milk and use dairy-free butter.
