Lemon desserts are universally loved for their bright and refreshing flavor. This One-Bowl Lemon Dessert, beloved by the famous baker Paul Hollywood, stands out with its simplicity and deliciousness. With just a few basic ingredients and minimal cleanup, this cake is perfect for any lemon lover. The vibrant lemon glaze adds a delightful finish, making the cake not only taste great but look appealing too. Whether you’re preparing for a special occasion or just a casual family dinner, this one-bowl recipe is sure to impress.

Baking may seem daunting to some, but this easy-to-follow recipe proves that anyone can create a delightful dessert without a fuss. The creamy butter and fresh lemon juice create a moist and flavorful cake, while the powdered sugar glaze adds just the right amount of sweetness. This dessert is perfect for sharing or enjoying as a treat for yourself.

In under an hour, you can whip up a beautiful lemon cake that brings brightness to your table. So, gather your ingredients and let’s get started on this delicious and simple lemon dessert!

Why Make This One-Bowl Lemon Dessert

Making this One-Bowl Lemon Dessert is a fantastic choice for several reasons. First, it requires minimal effort and uses just one bowl for mixing, making cleanup a breeze. The flavor of fresh lemon pairs perfectly with the soft cake, providing a refreshing treat. It’s perfect for family gatherings or any occasion where you want to impress your guests. Plus, it’s easy to customize if you want to switch things up.

How to Make This One-Bowl Lemon Dessert

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
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)

Directions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a large mixing bowl, cream together sugar and butter until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in lemon zest and lemon juice until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the glaze by mixing powdered sugar and lemon juice until smooth.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
Drizzle the lemon glaze over the warm cake, allowing it to set before serving.

How to Serve This One-Bowl Lemon Dessert

This One-Bowl Lemon Dessert is best served slightly warm or at room temperature. You can cut it into simple slices or wedges and plate with a dusting of powdered sugar for added appeal. For an extra special touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A slice of this lemon cake pairs wonderfully with a cup of tea or coffee, making it a perfect afternoon treat!

How to Store This One-Bowl Lemon Dessert

To store, keep the cooled cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for a longer time, you can refrigerate it for up to a week. If you’ve applied glaze, it’s best to enjoy it within a couple of days for the best texture and taste.

Tips to Make This One-Bowl Lemon Dessert

Make sure your butter is softened to room temperature for better creaming.
Use freshly squeezed lemon juice and zest for more vibrant flavor.
Don’t overmix the batter after adding flour to keep the cake light.
Check for doneness a few minutes earlier to avoid overbaking.
If you want a stronger lemon flavor, add more lemon juice to the glaze.

Variations

You can easily personalize this lemon dessert. Add some poppy seeds for a delightful crunch or try using lime or orange instead of lemon for different citrus flavors. You can also swap out the whole milk for buttermilk for added richness.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can, but it may affect the sweetness slightly. If using salted butter, reduce the added salt in the recipe.

Can I make this cake ahead of time?

Yes, you can bake the cake a day prior and store it wrapped tightly in plastic wrap.

Can I freeze this lemon cake?

Yes, you can freeze the unglazed cake. Wrap it tightly in plastic and store in an airtight container for up to three months.

What can I use if I don’t have lemon juice?

You can use lime juice or even some lemon extract for flavor.

Is there a gluten-free version?

Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend and follow the recipe as usual.

One-Bowl Lemon Dessert

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This One-Bowl Lemon Dessert is a delightful and simple cake bursting with refreshing lemon flavor, perfect for any occasion.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a large mixing bowl, cream together sugar and butter until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in lemon zest and lemon juice until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the glaze by mixing powdered sugar and lemon juice until smooth.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
Drizzle the lemon glaze over the warm cake, allowing it to set before serving.

Notes

Serve the cake with a dusting of powdered sugar, whipped cream, or vanilla ice cream for a special touch. It’s best served warm or at room temperature.