The moment the zesty scent of fresh lemons fills the air, I can’t help but smile. If you’re anything like me, you probably crave that bright burst of citrus flavor, especially when it perfectly complements something sweet. Enter Paul Hollywood’s One-Bowl Lemon Dessert—a delightful cake that combines the simplicity of a quick recipe with the elegance of a sophisticated treat.
One bowl is all it takes to create a moist, tender cake topped with a silky lemon glaze that glistens invitingly. This recipe is a dream for both beginners looking to impress and seasoned bakers seeking an effortless sweet fix. Whether you whip it up for a cozy weeknight dessert or bring it to a festive gathering, this cake is sure to be a crowd-pleaser. Plus, with options to adapt it to gluten-free, it’s versatile enough to accommodate everyone at your table. So, roll up your sleeves and let’s dive into this citrus delight!
Why is this One-Bowl Lemon Dessert a Must-Try?
Simplicity: The single-bowl method makes cleanup a breeze, so you can focus on enjoying your creation rather than dreading the dishes.
Bright Flavor: Every bite is bursting with zesty lemon goodness, perfect for those who appreciate a sweet yet tangy treat.
Versatile Options: This recipe can easily be made gluten-free, ensuring that everyone can indulge in its delightful taste.
Quick to Make: With just a few ingredients and easy steps, this dessert can be whipped up in no time, making it perfect for last-minute gatherings or satisfying cravings.
Impressive Presentation: The shiny lemon glaze adds an elegant touch—perfect for impressing guests or treating yourself! Enjoy this easy yet sophisticated dessert alongside a refreshing cup of tea, or check out more delicious desserts you can make in no time!
One-Bowl Lemon Dessert Ingredients
For the Cake
- Granulated Sugar – Provides sweetness for the cake. You can reduce the amount for a less sweet treat.
- Unsalted Butter – Offers richness and structure; make sure it’s at room temperature for the best texture.
- Large Eggs – Binds all ingredients together; use room temperature eggs for smoother mixing.
- Fresh Lemon Zest – Adds vibrant citrus flavor and aroma; always go for fresh lemons to maximize zest and juice.
- Freshly Squeezed Lemon Juice – Provides acidity that balances sweetness; bottled juice can work in a pinch but fresh is preferred for the One-Bowl Lemon Dessert.
- All-Purpose Flour – Gives structure to the cake; can be easily substituted with a gluten-free flour blend if necessary.
- Baking Powder – Helps the cake rise; ensure it’s fresh for optimal results.
- Salt – Enhances flavor, balancing the sweetness perfectly and should not be omitted.
- Whole Milk – Contributes moisture and flavor; can be swapped for a dairy-free alternative if desired.
For the Glaze
- Powdered Sugar – Used to add sweetness to the glaze; feel free to experiment with alternative sweeteners if you wish.
- Lemon Juice (for glaze) – Imparts tanginess; use fresh juice for the best flavor in your glaze.
How to Make One-Bowl Lemon Dessert
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Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures that your cake comes out easily once baked, leaving you with a gorgeous finish!
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Cream the granulated sugar and unsalted butter together in a mixing bowl until they are light and fluffy. This typically takes about 3-5 minutes and sets a sweet foundation for your cake.
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Add the large eggs one at a time, mixing well after each addition. This allows for even incorporation, creating a smooth batter full of love.
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Stir in the fresh lemon zest and lemon juice. The vibrant citrus aroma will start to fill your kitchen, making it hard to resist tasting!
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Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. This step is essential for aerating the flour and getting the right rise in your cake.
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Combine the dry ingredients with the wet mixture, alternating each with the whole milk. Mix until just smooth—overmixing can lead to a dense cake!
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Pour the batter into your prepared pan and smooth the top gently. This ensures even baking and a nice dome on top.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the wonderful aroma of lemon cake to fill your home during this time.
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Mix the powdered sugar and lemon juice for the glaze until smooth. This should be done while the cake is baking, so everything is ready for a luscious finish!
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Cool the cake in the pan for 10 minutes before transferring it to a wire rack. Once cooled, drizzle the silky glaze over the top and watch it shine!
Optional: Serve with fresh berries for an added burst of color and flavor.
Exact quantities are listed in the recipe card below.
Tips for the Best One-Bowl Lemon Dessert
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Fresh Lemons Only: Always use fresh lemons for their zest and juice; it dramatically enhances the flavor compared to bottled options.
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Room Temperature Ingredients: Ensure butter and eggs are at room temperature before mixing. This results in a fluffier, more tender cake.
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Alternate Mixing: When adding dry ingredients to the wet mix, alternate with milk. This keeps the batter smooth and prevents overmixing, which can lead to a dense cake.
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Check Doneness: Start checking your cake at the lower time range (30 minutes). Every oven varies, and you want to avoid overbaking for the perfect texture.
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Glaze While Warm: Drizzle the lemon glaze over the cake while it’s still warm; this allows it to soak in slightly, enhancing the cake’s moistness.
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Experiment with Flavors: Don’t hesitate to add a hint of lemon extract for an even more intense flavor in your One-Bowl Lemon Dessert!
One-Bowl Lemon Dessert Variations
Embrace the joy of creating your unique twist on this delightful dessert! Each option adds a special touch for a truly personalized experience.
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to ensure everyone can enjoy this tasty treat without missing out.
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Dairy-Free: Swap whole milk for almond or oat milk for a light, non-dairy alternative that keeps the cake moist and delicious.
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Citrus Mix: Experiment with lime or orange juice and zest for a vibrant citrus variation that brings a refreshing twist to your dessert.
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Creamy Addition: Fold in a cup of Greek yogurt before baking to enhance moisture and add a subtle tartness to your cake.
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Nutty Texture: Add 1/2 cup of chopped almonds or walnuts for a delightful crunch that complements the cake’s tender crumb.
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Poppy Seeds: Stir in 2 tablespoons of poppy seeds for texture and a nod to classic lemon-poppy seed flavor combinations.
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Blood Orange: Replace lemon juice with blood orange juice for a beautifully colored cake with a unique sweet-tart flavor.
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Herb Infusion: Add a tablespoon of finely chopped fresh rosemary or thyme to the batter; this surprising herbaceous note elevates the lemon flavor beautifully.
What to Serve with One-Bowl Lemon Dessert?
Brighten up your dessert table with these delightful pairings that complement the zesty flair of this luscious cake.
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Fresh Berries: The tartness of strawberries, blueberries, or raspberries enhances the vibrant lemon flavor—beyond delicious!
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Whipped Cream: A dollop of airy whipped cream adds a rich creaminess that balances the cake’s sweet tanginess wonderfully.
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Earl Grey Tea: The fragrant notes of bergamot in Earl Grey tea create a cozy match, adding a delightful aromatic companion to the dessert.
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Light Citrus Salad: A refreshing citrus salad with oranges and grapefruits brightens the palate, making it a perfect, light accompaniment.
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Lemonade: Serve this cake with homemade lemonade to play up its citrus goodness; the tartness will dance harmoniously with every bite.
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Moscato d’Asti: This sparkling wine’s sweetness and slight fizz beautifully complement the lemon zest without overpowering it, creating a lovely pairing.
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Ice Cream: A scoop of vanilla or lemon sorbet adds a refreshing creaminess, turning a simple dessert into an indulgent experience!
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Candied Lemon Slices: Garnish with candied lemon slices for an elegant touch; their sweetness paired with the cake’s tartness is irresistible.
Each of these pairings brings its own unique touch, enhancing the experience of your One-Bowl Lemon Dessert!
How to Store and Freeze One-Bowl Lemon Dessert
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Room Temperature: Store the lemon dessert in an airtight container at room temperature for up to 3 days to maintain its moist texture and flavor.
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Fridge: If you want to keep the dessert fresh for a bit longer, refrigerate it for up to a week. Just make sure it’s in an airtight container to prevent it from absorbing any odors.
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Freezer: To freeze, wrap the cooled cake tightly in plastic wrap and then foil. It will last in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
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Reheating: If you prefer a warm slice, heat individual pieces in the microwave for 10-15 seconds. Enjoy the delightful flavors of your One-Bowl Lemon Dessert fresh from the oven!
Make Ahead Options
This One-Bowl Lemon Dessert is perfect for busy cooks who want to save time without sacrificing flavor! You can prepare the cake batter up to 24 hours ahead; simply mix everything and store it in an airtight container in the refrigerator. To maintain the cake’s moisture and flavor, avoid adding the glaze until just before serving. For the glaze, you can mix the powdered sugar and lemon juice ahead and store it separately for up to 3 days. When ready to bake, pour the batter into your prepared pan and follow the cooking instructions as usual. This means you’ll enjoy a delightful, fresh lemon cake with minimal effort on the day you serve it!
One-Bowl Lemon Dessert Recipe FAQs
How do I choose the best lemons for this recipe?
Absolutely! Look for lemons that feel heavy for their size, have a smooth, shiny skin, and yield slightly to gentle pressure. Avoid any with dark spots or wrinkles, as these can indicate that the fruit is past its prime. Fresh lemons will provide the best zest and juice, enhancing the flavor of your One-Bowl Lemon Dessert.
What is the best way to store leftovers of this cake?
Very! Store your One-Bowl Lemon Dessert in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. Just make sure it’s well-sealed to keep it fresh!
Can I freeze the One-Bowl Lemon Dessert?
Absolutely! To freeze, allow the cake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. This double wrapping will prevent freezer burn and help it last for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the refrigerator before serving.
What should I do if my cake sinks in the middle?
The more the merrier! If your cake sinks, it’s usually due to overmixing or opening the oven door too early during baking. Make sure to mix just until combined and avoid the temptation to peek until the minimum baking time has passed. An oven thermometer can also help ensure your temperature is accurate.
Can I make this recipe gluten-free?
Very! To make your One-Bowl Lemon Dessert gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. I recommend a one-to-one blend for the best results. Just be sure to check that your baking powder is also gluten-free!
Are there any allergies I should be aware of when serving this cake?
Yes! This recipe contains eggs and dairy, which are common allergens. If you’re serving someone with allergies, you can substitute the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a non-dairy milk alternative. Always be sure to double-check labels on your ingredients to avoid cross-contamination.
Irresistible One-Bowl Lemon Dessert You’ll Make Tonight!
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream the granulated sugar and unsalted butter together in a mixing bowl until light and fluffy.
- Add the large eggs one at a time, mixing well after each addition.
- Stir in the fresh lemon zest and lemon juice.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
- Combine the dry ingredients with the wet mixture, alternating with the whole milk.
- Pour the batter into your prepared pan and smooth the top gently.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Mix the powdered sugar and lemon juice for the glaze until smooth.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack and drizzle with the glaze.