I just baked what should be in the Best Lemon Dessert Recipes file: a one-bowl lemon cake so bright and irresistible you’ll delete other recipes.
I’m obsessed with Paul Hollywood’s Lemon Bliss Cake because it tastes like pure mood. Bright, buzzing lemon that actually lands, not some weak fake thing.
The crumb is stupidly tender and the zing from the zest of lemons makes me want to eat the whole slice before anyone notices. I call this one among the Best Lemon Dessert Recipes I genuinely crave.
And the drizzle of icing sugar turns it into something dangerously snackable. Perfect for when you need a citrus fix that’s simple, loud, and impossible to ignore.
Lemon Dream Whip Cake who? Seriously, give me another slice now.
Ingredients
- Basically butter gives rich, moist crumb and that homey taste.
- Sugar sweetens and helps that soft, slightly sticky texture.
- Eggs bind, add lift and make it nicely cakey.
- Self raising flour makes it rise without extra fuss.
- Lemon zest hits you with bright, fresh citrus perfume.
- Basically juice adds tang and keeps the cake lively.
- Milk loosens batter a bit, keeps it tender.
- Pinch of salt wakes up sweetness and balances tartness.
- Icing sugar makes a glossy, sweet drizzle you’ll love.
- Plus granulated sugar gives a cheeky crunch on top.
Ingredient Quantities
- 225g unsalted butter, softened (about 1 cup)
- 225g caster sugar (superfine sugar)
- 4 large eggs, room temperature if you can
- 225g self raising flour, sifted
- Zest of 2 lemons
- Juice of 2 lemons (about 6 tbsp total)
- 2 tbsp milk
- Pinch of salt
- 150g icing sugar (for the drizzle)
- Extra granulated sugar for topping, optional
How to Make this
1. Preheat the oven to 180C (160C fan) and grease and line a loaf tin or 20cm cake tin, try to leave the paper a bit higher so the cake can rise without spilling.
2. In one bowl cream together 225g softened unsalted butter and 225g caster sugar until pale and fluffy, it takes a few minutes with an electric mixer or a good arm workout by hand.
3. Beat in 4 large eggs one at a time, mixing well after each addition so the batter does not split, if it looks curdled add a spoon of the sifted flour to bring it back together.
4. Fold in 225g sifted self raising flour and a pinch of salt with a large metal spoon or spatula, be gentle and don’t over mix or the cake will be dense.
5. Stir in the zest of 2 lemons, 2 tablespoons of lemon juice and 2 tablespoons of milk to loosen the batter; scrape the sides so everything is well combined.
6. Spoon the batter into the prepared tin, smooth the top and if you like a slight crunchy top sprinkle a little extra granulated sugar over the surface.
7. Bake in the centre of the oven for 45 to 55 minutes until golden brown and a skewer comes out clean, ovens vary so start checking at 40 minutes.
8. While the cake is baking make the lemon drizzle: put 150g icing sugar in a bowl and gradually add the remaining lemon juice (about 4 tablespoons) until you have a thick but pourable glaze.
9. When the cake is out of the oven, prick the top all over with a skewer and pour the lemon glaze straight over the hot cake so it soaks in; leave to cool in the tin for at least 20 minutes.
10. Turn out, slice and serve warm or at room temperature. It keeps well for a couple of days in an airtight tin, though it rarely lasts that long.
Equipment Needed
1. Loaf tin or 20cm round cake tin (lined with baking paper)
2. Electric hand mixer or whisk
3. Large mixing bowl
4. Sieve (for the flour and icing sugar)
5. Wooden spoon or large metal spoon / spatula for folding
6. Citrus zester and a small juicer or reamer
7. Measuring scales and spoons (or measuring cups)
8. Skewer or toothpick and a cooling rack
FAQ
Paul Hollywood’s Lemon Bliss Cake Recipe Substitutions and Variations
- Butter: swap for equal weight/volume of light margarine or 200ml neutral vegetable oil (like sunflower). Margarine keeps the texture similar, oil makes cake slightly denser and moister, so don’t overmix.
- Caster sugar: use the same amount of fine granulated sugar, or blitz regular granulated sugar in a food processor for 10-20 seconds to make it finer. If you use coarse sugar without processing you’ll get a grittier crumb.
- Eggs: for each egg, use 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 min), or 1/4 cup unsweetened applesauce. Flax gives structure like eggs, applesauce adds moisture but can make crumb a bit more cake-like.
- Self raising flour: make your own by mixing plain/all purpose flour with 1 1/2 tsp baking powder and a pinch of salt per 125g flour. Measure carefully so the rise stays predictable.
Pro Tips
– Use room temperature eggs and butter. If theyre cold the batter will look curdled and take longer to come together, and you might end up overmixing. Take them out 30 to 60 minutes before you start.
– If the batter starts to split when you add the eggs, don’t panic. Stir in a spoonful of the sifted flour, mix gently, then continue. That usually brings it back without wrecking the texture.
– Check the cake 10 minutes before the shorter baking time quoted. Every oven is different, and if the top is browning too fast, tent a piece of foil loosely over the tin for the remaining time to stop overbrowning but keep baking inside.
– For maximum lemon punch, warm the lemon juice a little before making the glaze and pour it over the cake while still hot. It soaks in better and gives a brighter, more intense flavour.
Paul Hollywood's Lemon Bliss Cake Recipe
I just baked what should be in the Best Lemon Dessert Recipes file: a one-bowl lemon cake so bright and irresistible you’ll delete other recipes.
12
servings
353
kcal
Equipment: 1. Loaf tin or 20cm round cake tin (lined with baking paper)
2. Electric hand mixer or whisk
3. Large mixing bowl
4. Sieve (for the flour and icing sugar)
5. Wooden spoon or large metal spoon / spatula for folding
6. Citrus zester and a small juicer or reamer
7. Measuring scales and spoons (or measuring cups)
8. Skewer or toothpick and a cooling rack
Ingredients
-
225g unsalted butter, softened (about 1 cup)
-
225g caster sugar (superfine sugar)
-
4 large eggs, room temperature if you can
-
225g self raising flour, sifted
-
Zest of 2 lemons
-
Juice of 2 lemons (about 6 tbsp total)
-
2 tbsp milk
-
Pinch of salt
-
150g icing sugar (for the drizzle)
-
Extra granulated sugar for topping, optional
Directions
- Preheat the oven to 180C (160C fan) and grease and line a loaf tin or 20cm cake tin, try to leave the paper a bit higher so the cake can rise without spilling.
- In one bowl cream together 225g softened unsalted butter and 225g caster sugar until pale and fluffy, it takes a few minutes with an electric mixer or a good arm workout by hand.
- Beat in 4 large eggs one at a time, mixing well after each addition so the batter does not split, if it looks curdled add a spoon of the sifted flour to bring it back together.
- Fold in 225g sifted self raising flour and a pinch of salt with a large metal spoon or spatula, be gentle and don’t over mix or the cake will be dense.
- Stir in the zest of 2 lemons, 2 tablespoons of lemon juice and 2 tablespoons of milk to loosen the batter; scrape the sides so everything is well combined.
- Spoon the batter into the prepared tin, smooth the top and if you like a slight crunchy top sprinkle a little extra granulated sugar over the surface.
- Bake in the centre of the oven for 45 to 55 minutes until golden brown and a skewer comes out clean, ovens vary so start checking at 40 minutes.
- While the cake is baking make the lemon drizzle: put 150g icing sugar in a bowl and gradually add the remaining lemon juice (about 4 tablespoons) until you have a thick but pourable glaze.
- When the cake is out of the oven, prick the top all over with a skewer and pour the lemon glaze straight over the hot cake so it soaks in; leave to cool in the tin for at least 20 minutes.
- Turn out, slice and serve warm or at room temperature. It keeps well for a couple of days in an airtight tin, though it rarely lasts that long.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 95g
- Total number of serves: 12
- Calories: 353kcal
- Fat: 17g
- Saturated Fat: 10.1g
- Trans Fat: 0.1g
- Polyunsaturated: 0.7g
- Monounsaturated: 4.1g
- Cholesterol: 102mg
- Sodium: 167mg
- Potassium: 57mg
- Carbohydrates: 46g
- Fiber: 0.8g
- Sugar: 31.4g
- Protein: 4g
- Vitamin A: 302IU
- Vitamin C: 8.3mg
- Calcium: 30mg
- Iron: 0.33mg
