Hey y'all! If you love bright, zesty flavors, you’re in for a treat—Lemon Bliss Cake by Paul Hollywood is the ultimate citrusy delight. This cake is tender, moist, and packed with fresh lemon flavor, making it perfect for spring celebrations, afternoon tea, or whenever you need a pick-me-up dessert. The subtle balance of sweet and tart is simply irresistible. Ready to impress your friends and family? Let's get cooking!
Why You'll Love This Lemon Bliss Cake by Paul Hollywood
- The cake delivers a moist, fluffy crumb bursting with fresh lemon zest and juice.
- Simple ingredients and easy steps make it beginner-friendly and fuss-free.
- The tangy lemon glaze adds an extra layer of citrusy goodness.
- It’s perfect for entertaining—serve it at brunch, tea, or celebrations.
- Keeps well and tastes even better the next day!
Ingredients for Lemon Bliss Cake by Paul Hollywood
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) caster sugar
- 4 large eggs, at room temperature
- 225g (1 ¾ cups) self-raising flour
- Zest of 2 large lemons
- Juice of 1 large lemon
- 1 teaspoon vanilla extract
- Pinch of salt
For the Lemon Syrup:
- Juice of 1 large lemon
- 75g (⅓ cup) caster sugar
For the Lemon Glaze:
- 100g (¾ cup) icing sugar, sifted
- 2-3 tablespoon lemon juice
How to Make Lemon Bliss Cake by Paul Hollywood
Step 1: Prep and Preheat
- Preheat your oven to 180°C (350°F). Grease and line a 2lb (900g) loaf tin with parchment paper.
Step 2: Cream Butter and Sugar
- In a large bowl, beat the softened butter and caster sugar together until pale, light, and fluffy—about 3-4 minutes with an electric mixer.
Step 3: Add Eggs and Flavors
- Mix in the eggs, one at a time, beating well after each addition. Stir in the lemon zest, juice, vanilla extract, and pinch of salt.
Step 4: Fold in Flour
- Gently fold in the self-raising flour until just combined. Be careful not to overmix for a tender crumb.
Step 5: Bake the Cake
- Spoon the batter into the prepared loaf tin and level the top. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 6: Make Lemon Syrup
- While the cake bakes, combine lemon juice and caster sugar in a small saucepan. Warm over low heat, stirring until the sugar dissolves. Set aside.
Step 7: Soak and Cool
- Once baked, leave the cake in the tin and poke holes all over the top with a skewer. Slowly pour the syrup over the hot cake. Allow it to soak in and cool completely in the tin.
Step 8: Lemon Glaze Finish
- Mix icing sugar with lemon juice until smooth and pourable. Drizzle it over the cooled cake, letting it drip down the sides for a glossy finish.
Notes for the Perfect Lemon Bliss Cake by Paul Hollywood
- Use room-temperature butter and eggs for a smoother batter and even rise (more on this technique here).
- Don’t skip soaking the cake with syrup—it ensures extra moisture and flavor.
- If you can’t find self-raising flour, substitute with plain flour plus 1 ½ teaspoon baking powder per cup (BBC Good Food guide).
Delicious Variations on Lemon Bliss Cake by Paul Hollywood
- Lemon-Blueberry Bliss Cake: Gently fold 150g (1 cup) fresh blueberries into the batter before baking.
- Lemon-Lime Twist: Replace half the lemon zest and juice with lime for a tart, tropical flavor.
- Lemon Poppy Seed Cake: Stir 2 tablespoon poppy seeds into the batter for a subtle crunch and nutty taste.
Required Equipment for Lemon Bliss Cake by Paul Hollywood
- 2lb (900g) loaf tin
- Electric mixer (hand or stand)
- Mixing bowls
- Measuring cups and spoons
- Whisk and spatula
- Parchment paper
Storage Instructions for Lemon Bliss Cake by Paul Hollywood
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 5 days or freeze (sliced and wrapped) for up to 2 months.
- Allow frozen slices to thaw at room temperature before serving.
Pairings & Serving Recommendations for Lemon Bliss Cake by Paul Hollywood
- Perfect with a cup of Earl Grey or green tea.
- Serve with whipped cream and fresh berries for a decadent dessert.
- Add a scoop of vanilla ice cream for extra indulgence.
Pro Tips for Lemon Bliss Cake by Paul Hollywood
- Zest lemons before juicing for maximum flavor extraction.
- Line your loaf tin with parchment for easy removal and neat slices (line a pan like a pro).
- Let the cake cool completely before glazing to prevent the glaze from melting into the cake.
FAQ: Lemon Bliss Cake by Paul Hollywood
- Can I make this cake gluten-free?
- Yes! Substitute self-raising gluten-free flour and ensure all other ingredients are gluten-free.
- How do I know when the cake is done?
- The cake is ready when a skewer inserted in the center comes out clean with a few moist crumbs.
- Can I double this recipe?
- Absolutely—double the ingredients and bake in two loaf tins, adjusting baking time as needed.
Ingredients
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 lemons, zested and juiced
- 1 teaspoon baking powder
- 50g ground almonds
- 100g icing sugar (for glaze)
Instructions
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1Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line a 23cm (9-inch) round cake tin.
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2In a large bowl, cream together the butter and caster sugar until light and fluffy.
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3Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice.
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4Fold in the self-raising flour, baking powder, and ground almonds until just combined. Pour the batter into the prepared tin and smooth the top.
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5Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
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6Mix the icing sugar with a little lemon juice to make a smooth glaze. Drizzle over the cooled cake before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
370cal
Protein:
6 gg
Fat:
19 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
45 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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