Paul Hollywood’s One-Bowl Lemon Drizzle Cake

Introduction: Why This One-Bowl Lemon Drizzle Cake Works

Paul Hollywood’s one-bowl lemon drizzle cake is a modern classic for home bakers who want big flavour with minimal fuss. This recipe focuses on simplicity — you mix everything in a single bowl, meaning fewer dishes, faster prep, and a straightforward technique that produces a moist crumb and intense lemon aroma.
What sets this loaf apart is the balance between the tangy lemon syrup and the buttery, tender cake beneath it. The syrup soaks in and creates pockets of bright citrus, while the cake structure—built from self-raising flour or a precise ratio of plain flour and raising agents—stays light but sturdy enough to hold a glossy drizzle.
This introduction covers what you’ll achieve: a loaf with a golden crust, evenly textured interior, and a vibrant lemon hit on every bite. Expect a baking time of around 45–55 minutes and a drizzle that penetrates the crumb for a delightful contrast of sweet and sour.
Who this recipe is ideal for:

• Beginners who want an impressive, low-effort cake.
• Busy bakers seeking quick cleanup.
• Anyone craving a bright, citrusy afternoon treat.

By the end of this article you’ll have clear ingredient notes, step-by-step method, helpful troubleshooting, and serving suggestions to make this lemon drizzle loaf a repeat favourite.

Gathering Ingredients — What You Need and Why (Image Included)

Before you start, gather everything together into one place. One-bowl recipes thrive when mise en place is complete: weighing, zesting, and juicing first saves time and keeps the method seamless. Key ingredient roles:

• Butter: Adds richness and moisture; room-temperature butter creams easily with sugar.
• Sugar: Sweetens and helps create a tender crumb.
• Eggs: Provide structure and emulsify the batter, keeping the cake stable.
• Flour & Raising Agent: Self-raising flour keeps things simple; otherwise use plain flour plus baking powder.
• Lemon Zest & Juice: Zest packs intense citrus oils; juice creates the drizzle and adds brightness to the cake.
• Milk: Adjusts batter consistency and contributes to tenderness.

For best results, use unwaxed lemons for zesting, weigh flour to avoid a dry cake, and bring eggs and butter to room temperature so they incorporate smoothly. Substitutions: If you prefer a lighter tang, reduce lemon juice slightly in the syrup and add a little vanilla to the batter. For gluten-free options, use a 1:1 gluten-free flour blend that contains xanthan gum.
Having these ingredients prepared will make the one-bowl process fast and reliable — and ensure you can concentrate on texture and timing rather than searching the pantry mid-mix.

Equipment Checklist and Prep Tips

This one-bowl loaf needs minimal equipment but having the right tools speeds the process and improves results. Essential items:

• A sturdy 2lb (approx. 900g) loaf tin — lined with baking paper for easy removal.
• A large mixing bowl — ideally glass or metal for stability during creaming.
• An electric hand mixer or stand mixer — speeds creaming but you can do it by hand with elbow grease.
• A microplane or fine zester for lemon zest.
• A jug or small saucepan for warming syrup.

Prep tips: preheat your oven to the exact temperature before you finish mixing — this ensures accurate bake times. Line your loaf tin with parchment that overhangs on the long sides so you can lift the cake out easily. When weighing flour, spoon it into the measuring jug and level off rather than scooping directly from the bag to avoid compacting.
If using a hand mixer, start on a low speed to combine ingredients then increase to medium to cream — this prevents flour puffing out of the bowl. When making the syrup, a small saucepan is ideal to dissolve sugar quickly without losing volatile lemon oils. Temperature note: room-temperature butter and eggs integrate more uniformly, giving a finer, more tender crumb. With equipment prepped and the oven ready, the one-bowl method moves quickly and confidently toward the oven.

Method Overview: One-Bowl Approach and Timing

The beauty of this recipe lies in its straightforward sequence: cream, fold, pour, bake, and drizzle. Each stage is designed to be efficient without sacrificing texture. Overview of the steps:

1. Cream butter and sugar until light and pale.
2. Add eggs one at a time, mixing between additions.
3. Fold in zest and dry ingredients alternately with milk.
4. Spoon into the lined tin and bake until a skewer comes out clean.
5. Warm syrup, pour over the hot loaf, let it sink in, then cool before slicing.

Timing guidance: prepare ingredients ~10 minutes, mixing ~8–12 minutes depending on method, and baking ~45–55 minutes at 170–180°C (fan/160°C). Once baked, allow the cake to sit for 10 minutes before applying the hot lemon syrup so it soaks in properly. Why the timing matters: creaming long enough incorporates air for lift; baking at the correct temperature ensures even rise and avoids a domed, cracked top; adding syrup while the cake is hot helps penetration without making the surface soggy.
This overview arms you with a clear timeline so the bake stays calm, efficient, and repeatable — perfect for weekday treats or weekend baking sessions.

Cooking Process — One-Bowl Mixing and Baking (Image Included)

Follow these steps carefully to achieve the signature texture of Paul Hollywood’s one-bowl lemon drizzle cake. Step-by-step mixing:

• Cream butter and sugar: Place softened butter and caster sugar into your bowl. Beat on medium speed until the mixture is pale and fluffy — about 3–5 minutes with an electric mixer.
• Incorporate eggs: Add eggs one at a time, mixing well after each addition. If the mixture begins to curdle, add a tablespoon of flour to bring it back together.
• Add zest and dry ingredients: Fold in the lemon zest, then gently fold in sifted self-raising flour (or plain flour + baking powder) alternately with milk to achieve a dropping consistency batter.
• Bake: Spoon the batter into the prepared loaf tin, level the top, and bake in a preheated oven for 45–55 minutes. Test with a skewer — it should come out with a few moist crumbs, not wet batter.

During baking, resist opening the oven in the first 30 minutes to avoid collapsing the rise. Once the cake is golden and springy, remove it and prepare the syrup immediately. Tip: If the top browns too quickly, loosely tent with foil for the last 10–15 minutes. After the hot syrup is poured over, let the cake cool fully in the tin for 20–30 minutes so the flavours settle and the crumb firms up for clean slicing.

Baking, Syrup and Timing Details

The lemon syrup is what transforms a good loaf into a memorable drizzle cake. It’s simple but timing is essential for optimum absorption and texture. Syrup composition: typically a 1:1 ratio of caster sugar to lemon juice by weight creates a balanced sweet-tart glaze. Warm the juice and sugar gently until the sugar dissolves; do not boil aggressively because prolonged heat will cook off aromatic oils.
Application timing: Pour the syrup onto the cake immediately after it comes out of the oven while still hot — this encourages penetration into the crumb. Use a skewer to poke several holes across the top so the syrup can travel deeper. Pour gradually in stages, allowing it to sink in rather than pooling on the surface. For a glossy finish, reserve a tablespoon of syrup and brush it across the top once the loaf is slightly cooler.
Bake time adjustments: ovens vary, so trust internal cues — the cake should feel springy and a skewer inserted about 2 cm from the center should come out with a few moist crumbs. If you prefer a denser, moister crumb, slightly reduce the baking time by 3–5 minutes and rely on the syrup to finish the bake. For a drier, more sliceable loaf ideal for afternoon teas, bake a little longer until the skewer is nearly clean.
Final cooling: allow the cake to cool in the tin until warm, then transfer to a wire rack. Slice once fully cooled for the cleanest slices, or serve slightly warm for gooier, syrupy slices.

Final Presentation, Serving Suggestions, and Storage (Image Included)

A great lemon drizzle cake tastes as good as it looks. Presentation is simple: a neat slice, a drizzle accent, and perhaps a few finishing touches. Serving ideas:

• Serve with a spoonful of clotted cream or softly whipped cream for contrast.
• Top with a scattering of finely grated lemon zest for freshness and visual appeal.
• Pair slices with tea or a light coffee; the citrus cuts through richer beverages beautifully.

For a more textured finish, dust the cooled top very lightly with icing sugar or press a few thin candied lemon slices gently into the top while the syrup is still tacky. Storage: keep the loaf in an airtight tin at room temperature for up to 3 days; refrigeration will extend life to 5 days but may firm the crumb — bring to room temperature before serving for the best texture. For longer storage, freeze slices wrapped snugly in cling film and placed in a sealed container; thaw at room temperature and refresh in a low oven for 10 minutes if desired.
When presenting at gatherings, place the whole loaf on a cake board or wooden board and slice on demand — this keeps each piece as fresh as possible. A final flourish of lemon zest and a small edible flower or mint sprig on each plate adds a professional touch without overpowering the cake’s subtle citrus character.

Pro Tips, Variations and Troubleshooting

Even simple recipes benefit from professional tweaks. Here are targeted tips to keep your one-bowl lemon drizzle loaf consistently excellent and ideas to adapt flavours. Pro Tips:

• Room temperature ingredients: ensure butter and eggs are not cold to prevent curdling and to allow better aeration.
• Do not overmix: once the flour is combined, fold gently to avoid developing gluten that makes the cake tough.
• Test for doneness: use a skewer or cake tester; a few moist crumbs are preferable to a wet centre.

Variations: add a teaspoon of poppy seeds for texture and a classic lemon-poppy loaf twist; swap half the lemon juice for orange for a milder citrus profile; fold in 50–75g blueberries for bursts of fruit — reduce baking time by a few minutes if batter feels heavier.
Troubleshooting common issues: if the top cracks and domes excessively, lower oven temperature by 10–15°C and bake slightly longer to encourage even rise. If the loaf sinks in the center, it may be underbaked or the oven was opened too early. A greasy or heavy crumb often indicates too much fat or insufficient aeration — ensure butter is creamed with sugar until pale. Final note: keep a small jug of extra syrup to re-moisten slices when serving over several days; the drizzle is forgiving and revitalises slightly dry cake slices beautifully.

FAQs — Frequently Asked Questions

Q: Can I make this cake gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend that includes a binder like xanthan gum. Expect a slightly different crumb — often a touch crumblier — but the lemon flavour remains vibrant.
Q: Can I use olive oil instead of butter?
A: You can substitute with a neutral oil or mild olive oil, but reduce quantity slightly (about 10% less) since oil doesn’t aerate the batter the same way butter does. The texture will be moister and denser.
Q: How do I stop the syrup from making the cake soggy?
A: Apply syrup in stages and poke holes with a skewer to help it distribute. Pour while the cake is hot so syrup absorbs rather than pools; allow it to rest so excess syrup drains away.
Q: Can I make the batter ahead of time?
A: Mixed batter is best baked immediately to capture aeration. If necessary, keep the batter chilled up to an hour, but expect reduced rise.
Q: How should I store leftover cake?
A: Store at room temperature in an airtight container for up to 3 days, or refrigerate up to 5 days. Freeze slices individually wrapped for up to 2 months. Thaw at room temperature before serving.
These FAQs cover common concerns — if you have a specific question about equipment, altitude, or ingredient swaps, try the suggested adjustment and test a small batch to dial in the result for your kitchen.