Paul Hollywood One-Bowl Lemon Bliss Cake is the ultimate citrus dessert when you want something bright, moist, and effortlessly delicious. This gooey lemon cake comes together in just one bowl, making it perfect for busy weeknights, weekend baking, or a last-minute gathering. With fresh lemon zest, tangy lemon juice, and a soft buttery crumb, this lemon loaf dessert delivers sunshine in every slice.
Why You’ll Love This Lemon Bliss Cake
This lemon bliss cake is more than just a simple loaf. It’s:
- 🍋 Bright and zesty thanks to fresh lemon zest and juice
- 🥄 Easy to make in just one bowl
- 🧈 Soft and buttery with a tender crumb
- ✨ Perfectly gooey when brushed with extra lemon juice
- 👩🍳 Ideal for beginners and experienced bakers alike
It doubles as a lemon bread dessert recipe and even has a pudding-like texture in the center when slightly warm. Whether you serve it with tea or after dinner, it never disappoints.
Ingredients You’ll Need
Here’s everything required to make this easy lemon cake:
- 1 tablespoon lemon zest
- 60 ml freshly squeezed lemon juice
- 2 tablespoons extra lemon juice (for glaze or soaking)
- 2 large eggs
- 200 g granulated sugar
- 115 g unsalted butter, softened
- 120 ml whole milk
- 190 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
These simple pantry staples combine to create a vibrant lemon cake pudding recipe that tastes bakery-worthy.
How to Make Lemon Bliss Cake (Step-by-Step)
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper for easy removal.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This step helps create a tender texture.
Step 3: Add Eggs and Lemon
Beat in the eggs one at a time. Stir in the lemon zest and freshly squeezed lemon juice. The aroma will be beautifully fresh and citrusy.
Step 4: Add Milk
Pour in the whole milk and mix until smooth. The batter may look slightly loose — that’s perfectly fine.
Step 5: Combine Dry Ingredients
Add the flour, baking powder, and salt directly into the bowl. Gently fold everything together until just combined. Avoid overmixing to keep the cake soft.
Step 6: Bake
Pour the batter into your prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Create the Gooey Finish
While the cake is still warm, brush or drizzle the extra lemon juice over the top. This step gives the cake its signature gooey lemon texture and enhances the bright flavor.
Let cool before slicing, or serve slightly warm for a pudding-like center.
Tips & Variations
- 🍋 Add a simple glaze made from powdered sugar and lemon juice for extra sweetness.
- 🫐 Fold in fresh blueberries for a lemon-blueberry twist.
- 🌿 Sprinkle extra zest on top for a stronger citrus aroma.
- 🥛 Swap whole milk for almond or oat milk if needed.
- 🧁 Turn the batter into muffins and bake for 18–22 minutes.
Serving Ideas & Storage
Serve slices with whipped cream, vanilla yogurt, or fresh berries for a light dessert. This lemon loaf also pairs beautifully with tea or coffee.
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze slices individually for up to 2 months.
Print
Easy Lemon Bliss Cake – One-Bowl Delight
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A bright, gooey one-bowl lemon loaf inspired by Paul Hollywood-style simplicity. Fresh lemon zest and juice give it a bold citrus punch, while a warm lemon soak makes the crumb extra moist and pudding-soft. Perfect for tea time, brunch, or an easy family-friendly dessert.
Ingredients
115 g unsalted butter, softened
200 g granulated sugar
2 large eggs
1 tbsp lemon zest (from 1–2 lemons)
60 ml freshly squeezed lemon juice
120 ml whole milk
190 g all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp lemon juice (for warm soak)
Instructions
1. Preheat oven to 175°C (350°F). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment.
2. In one bowl, cream butter and sugar until pale and fluffy (1–2 minutes).
3. Beat in eggs one at a time until smooth.
4. Mix in lemon zest and 60 ml lemon juice.
5. Stir in milk.
6. Add flour, baking powder, and salt. Fold just until no dry streaks remain (don’t overmix).
7. Pour batter into pan and smooth the top.
8. Bake 45–55 minutes, until golden and a toothpick comes out with a few moist crumbs (not wet batter).
9. While warm, poke a few small holes on top and brush/drizzle 2 tbsp lemon juice over the loaf for a gooey finish.
10. Cool 15 minutes in pan, then lift out and cool fully before slicing (or slice warm for extra pudding-like texture).
Notes
For sweeter finish: whisk 120 g powdered sugar with 2–3 tbsp lemon juice and drizzle after cooling.
Milk swap: use almond or oat milk (same amount).
Make it extra lemony: add another 1 tsp zest to the batter.
Storage: airtight at room temp 3 days, fridge up to 5 days, freeze slices up to 2 months.
Bake time varies by pan/oven—start checking at 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Protein | 4 g |
| Carbs | 40 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sodium | 180 mg |
(Approximate values based on 10 servings.)
Final Thoughts
This easy lemon bliss cake proves that simple ingredients can create extraordinary flavor. With its moist crumb, vibrant citrus notes, and effortless one-bowl method, it’s a recipe you’ll return to again and again. Whether you call it a lemon loaf dessert recipe or a gooey lemon pudding cake, one thing is certain — it’s pure citrus happiness in every bite.