Description
A moist, golden one‑bowl lemon cake with a tangy lemon glaze—Paul Hollywood’s favorite cake, beloved for its simplicity and bright citrus flavor.
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
- 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
- Preheat the oven to 350 °F (175 °C). Grease and line a 9‑inch round cake pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice until combined.
- Add the flour, baking powder, and salt to the bowl. Stir gently to combine.
- Slowly add the milk, mixing until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, whisk together the powdered sugar and lemon juice to make the glaze.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack.
- Drizzle the lemon glaze over the warm cake, letting it soak in before slicing.
Notes
- Use room‑temperature ingredients for the tenderest crumb.
- Freshly squeezed lemon juice and zest give the brightest flavor.
- Glaze the cake while it’s warm so it absorbs beautifully.
- You can double the recipe for larger gatherings.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 22g
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
