Paul Hollywood’s One-Bowl Lemon Dessert Delight

From the moment I discovered Paul Hollywood’s One-Bowl Lemon Dessert Delight, I knew it would become a staple in my baking repertoire. The simplicity of mixing all the ingredients in a single bowl intrigued me, and the vibrant, zesty aroma of fresh lemons instantly lifted my spirits. There’s something incredibly satisfying about creating a dessert that looks elegant yet requires minimal effort, and this recipe hits that balance perfectly. I remember the first time I baked it for friends—they were amazed that such a light, tangy treat came from a single mixing bowl. It’s the kind of recipe that makes baking feel joyful rather than complicated.

You will love this recipe because it combines a delicate sweetness with a refreshing citrus punch, making it irresistible for dessert lovers. The texture is soft and airy, with a subtle golden crust that complements the bright lemon flavor. Whether you’re baking for a casual afternoon tea or a special celebration, this dessert always makes an impression. Its flavor is versatile enough to pair with fresh berries, a dollop of whipped cream, or even a drizzle of tangy lemon glaze.

One of the best features of this recipe is its versatility. You can adjust the lemon intensity to your liking, add a handful of zest for extra brightness, or even fold in light fruit fillings without disrupting the light texture. It works beautifully in small portions or a large batch, making it suitable for any occasion.

This dessert is also surprisingly affordable. Most ingredients are pantry staples, including flour, sugar, eggs, and butter, alongside fresh lemons. No exotic or expensive items are needed, yet the result tastes like a professional pastry.

Ingredients for the recipe:

• 150g unsalted butter, softened

• 150g sugar

• 3 large eggs

• 200g plain flour

• 1 tsp baking powder

• Zest of 2 lemons

• Juice of 1 lemon

• 50ml milk

How to Prepare Paul Hollywood’s One-Bowl Lemon Dessert Delight

Preparing this dessert is refreshingly simple, making it perfect for both beginner and experienced bakers. The recipe’s charm lies in its “one-bowl” method, reducing both preparation time and cleanup. By following these steps carefully, you’ll achieve a light, tender cake with a zesty lemon flavor that delights every bite.

Step-by-Step Instructions for Preparation:

1. Preheat the Oven and Prepare the Pan: Begin by preheating your oven to 180°C (350°F). Grease a 20cm (8-inch) round cake tin with butter or line it with parchment paper. This ensures your cake releases easily after baking.

2. Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and sugar. Use a hand mixer or stand mixer to beat until the mixture is pale and fluffy. This step is crucial as it incorporates air, giving the dessert a light texture.

3. Add the Eggs Gradually: Crack the eggs into a small bowl first, then add them one at a time to the butter and sugar mixture. Beat well after each addition. Adding eggs gradually prevents the batter from curdling and ensures a smooth consistency.

4. Incorporate Lemon Zest and Juice: Gently fold in the zest of two lemons and the juice of one lemon. The zest provides a vibrant aroma, while the juice enhances the lemon flavor without adding excess liquid that could affect the texture.

5. Combine Dry Ingredients: In a separate bowl, whisk together the plain flour and baking powder. Gradually fold the dry ingredients into the wet mixture. Use a spatula to fold gently, ensuring the batter remains light and airy. Avoid overmixing, which can make the cake dense.

6. Add Milk for Smoothness: Pour in the milk slowly, folding it into the batter until fully incorporated. The milk helps maintain a soft, moist texture while balancing the tanginess of the lemon.

7. Transfer to Cake Tin: Pour the batter evenly into the prepared cake tin. Smooth the top with a spatula to create an even surface for baking.

8. Bake: Place the cake in the preheated oven. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven too early, as this can cause the cake to sink.

9. Cool Before Serving: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack. Cooling completely before slicing ensures clean cuts and preserves the delicate texture.

10. Optional Finishing Touches: Dust with icing sugar, drizzle with a lemon glaze, or serve with fresh berries. This dessert is customizable, allowing you to enhance both presentation and flavor.

This one-bowl lemon dessert is quick and easy, ideal for busy afternoons or last-minute gatherings. Its light, tangy flavor appeals to many people, making it a popular choice for parties, family dinners, and casual tea times. The simplicity of ingredients, combined with the elegance of the final product, guarantees a crowd-pleasing dessert every time.

Paul Hollywood’s One-Bowl Lemon Dessert Delight

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This one-bowl lemon dessert is a light, airy cake bursting with fresh lemon flavor. Its simplicity and elegance make it perfect for casual gatherings or special occasions. Using basic ingredients, you can create a professional-tasting dessert with minimal effort and cleanup.

• Total Time: 40 minutes
• Yield: 8 1x

Ingredients

Scale 1x2x3x

• 150g unsalted butter, softened
• 150g sugar
• 3 large eggs
• 200g plain flour
• 1 tsp baking powder
• Zest of 2 lemons
• Juice of 1 lemon
• 50ml milk

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Instructions

1. Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin or line with parchment paper.
2. In a large bowl, beat the softened butter and sugar until pale and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Fold in lemon zest and lemon juice gently.
5. In a separate bowl, whisk flour and baking powder together. Gradually fold into the wet mixture until smooth.
6. Slowly incorporate the milk, folding until fully combined.
7. Pour batter into the prepared cake tin and smooth the top.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool in the tin for 10 minutes, then transfer to a wire rack.
10. Optional: dust with icing sugar, drizzle with lemon glaze, or serve with fresh berries.

Notes

Avoid overmixing to keep the texture light and tender.

Adjust lemon zest and juice for a stronger citrus flavor.

Cake can be stored in an airtight container at room temperature for up to 2 days.

• Author: Emily
• Prep Time: 10
• Cook Time: 30

FAQs – Paul Hollywood’s One-Bowl Lemon Dessert Delight

Q: Can I make this dessert ahead of time?
A: Yes, you can prepare it a day in advance. Store it in an airtight container at room temperature to maintain freshness and moisture.

Q: Can I use a different type of flour?
A: You can substitute plain flour with a gluten-free blend if needed, but the texture may be slightly different. Make sure the blend includes a rising agent.

Q: How do I make it more lemony?
A: Increase the lemon zest or add a bit more lemon juice, but avoid adding too much liquid, which can affect the cake’s texture.

Q: Can I freeze this cake?
A: Yes, wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 2 months. Thaw at room temperature before serving.

Q: Can I add fruit or other flavors?
A: Absolutely. Blueberries, raspberries, or a light drizzle of lemon glaze complement the cake well. You can also fold in a small amount of poppy seeds for texture.

Q: Is this recipe suitable for beginners?
A: Definitely. The one-bowl method simplifies preparation, making it ideal for bakers of all levels while still producing a professional-tasting dessert.