A moist, golden one-bowl lemon cake with a bright citrus punch and a sweet, tangy glaze. This cake is known as Paul Hollywood’s favorite—and I can see why. It’s simple, satisfying, and loaded with the kind of lemon flavor that wakes up your taste buds.
Why You’ll Love This Recipe
I love this lemon cake because it’s completely fuss-free. Everything comes together in a single bowl, which means less cleanup for me. It’s rich and moist thanks to the butter and milk, and that fresh lemon zest adds just the right zing. The glaze? It seeps into the cake while it’s still warm, making every bite full of sweet citrus flavor. Whether I’m baking for a weekday treat or a small gathering, this cake always delivers.
ingredients
(Here’s a tip: Check out the full list of 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
directions
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I start by preheating the oven to 350 °F (175 °C), then grease and line a 9-inch round cake pan.
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In a large bowl, I cream together the softened butter and granulated sugar until the mixture is light and fluffy.
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I add the eggs one at a time, mixing well after each addition.
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Then I stir in the lemon zest and lemon juice.
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I gently fold in the flour, baking powder, and salt until just combined.
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I slowly add the milk and stir until the batter is smooth.
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I pour the batter into the prepared pan and smooth the top.
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I bake it for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake cools slightly, I whisk together the powdered sugar and lemon juice to make the glaze.
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After letting the cake cool in the pan for about 10 minutes, I transfer it to a wire rack.
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Finally, I drizzle the glaze over the warm cake, letting it soak in before slicing.
Servings and timing
This recipe makes one 9-inch round cake, which I usually cut into 8 slices.
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Prep Time: 15 minutes
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Cook Time: 35 minutes
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Total Time: 50 minutes
Variations
When I want to change things up a bit, I sometimes add a few tablespoons of poppy seeds to the batter for a lemon-poppy twist. If I’m craving extra sweetness, I’ll double the glaze. For a dairy-free version, I swap the butter for a plant-based alternative and use almond milk. And when I’m baking for a crowd, I double the recipe and bake it in a 9×13-inch pan.
storage/reheating
I usually store this cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to a week. When I reheat a slice, I pop it in the microwave for about 10 seconds to bring back that just-baked softness. For freezing, I wrap individual slices in plastic wrap and freeze them—perfect for a lemony treat anytime.
FAQs
How do I know when the lemon cake is done baking?
I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. The top should also be golden and slightly springy to the touch.
Can I use bottled lemon juice instead of fresh?
I’ve tried both, but fresh lemon juice always gives a brighter, more natural flavor. Bottled works in a pinch, but I prefer fresh-squeezed.
What kind of pan can I use if I don’t have a 9-inch round?
I’ve used an 8-inch square pan before, which works well but may require a slightly longer bake time. A loaf pan is also a good alternative for a pound cake feel.
Can I make this cake gluten-free?
Yes, I’ve made it with a 1:1 gluten-free flour blend and had good results. Just make sure the mix includes xanthan gum or add a little separately.
Should I glaze the cake while it’s warm or cool?
Definitely while it’s warm. I like how the glaze soaks into the top and gives the cake a deliciously sticky finish.
Conclusion
This one-bowl lemon cake is everything I want in a quick dessert—easy, flavorful, and utterly satisfying. The lemon flavor shines through in every bite, and the simplicity makes it a go-to for any occasion. Whether I’m baking for a tea break or just because I feel like it, this cake never fails to brighten my day.
