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Paul Hollywood’s Lemon Bliss Cake

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A bright, moist lemon cake with a sweet-tart glaze and syrup, inspired by Paul Hollywood. This easy summer dessert is perfect for gatherings, afternoon tea, or whenever you crave a slice of sunshine.

Ingredients

Scale
  • 1 2/3 cups all-purpose flour (200g), sifted
  • 1 cup granulated sugar (200g) or caster sugar
  • 1/2 cup unsalted butter (115g), softened
  • 3 large eggs, room temperature
  • 1/4 cup plain or Greek yogurt (60ml)
  • 2 large lemons, zest and juice (organic preferred)
  • 2 teaspoons baking powder
  • Generous pinch of salt
  • 1 teaspoon vanilla extract (optional)
  • For the Lemon Syrup:
  • Juice from 2 lemons (from above)
  • 3/4 cup powdered sugar (100g)
  • For the Glaze:
  • 3/4 cup powdered sugar (100g), sifted
  • 2–3 tablespoons lemon juice
  • Extra lemon zest (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch round cake tin with parchment paper and butter the sides.
  2. In a large bowl, combine granulated sugar and lemon zest. Rub together with fingertips until fragrant and yellow.
  3. Add softened butter to the sugar-zest mixture. Beat with a mixer for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, mixing well after each. If the batter curdles, add a spoonful of flour.
  5. Stir in yogurt and vanilla extract until smooth.
  6. In a separate bowl, sift together flour, baking powder, and salt.
  7. Fold dry ingredients into wet in two parts, mixing gently until just combined.
  8. Pour batter into prepared tin, smooth the top, and bake for 35-40 minutes, or until golden and a skewer comes out clean.
  9. While cake bakes, make lemon syrup: combine lemon juice and powdered sugar in a small saucepan over low heat. Stir until sugar dissolves, then remove from heat.
  10. When cake is done, leave in tin and poke holes all over the top. Pour warm lemon syrup over cake and let soak in. Cool in tin for 15 minutes, then transfer to a wire rack.
  11. Once cake is completely cool, whisk together powdered sugar and 2-3 tbsp lemon juice for the glaze. Drizzle over cake and sprinkle with extra zest if desired.
  12. Let glaze set for 10 minutes before slicing and serving.

Notes

For best results, use room temperature ingredients. The lemon syrup keeps the cake moist for days. If the cake browns too quickly, tent with foil. The cake can be made gluten-free or dairy-free with simple swaps. Store at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: lemon cake, Paul Hollywood, summer dessert, easy cake, lemon glaze, lemon syrup, British baking, afternoon tea, crowd-pleaser, moist cake

Find it online: https://norasfoods.com/paul-hollywoods-lemon-bliss-cake-recipe-easy-summer-dessert-idea/