Indulge in Paul Hollywood’s favorite one-bowl lemon dessert, a zesty and moist cake that is simple yet delightful.

Scale

1 cup granulated sugar

½ cup unsalted butter softened

2 large eggs

1 tablespoon lemon zest

¼ cup freshly squeezed lemon juice

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup whole milk

1 cup powdered sugar

2 tablespoons lemon juice

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, cream together the sugar and softened butter until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest and freshly squeezed lemon juice.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, and mix until combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice until smooth and pour over the cooled cake.

For an extra burst of flavor, add a pinch of salt to the glaze. Store the cake in an airtight container at room temperature.

Keywords: Lemon cake, one-bowl dessert, Paul Hollywood, baking, easy dessert