Paul Hollywood’s Lemon Bliss Cake Recipe

There’s something magical about citrus that just makes everything brighter. When Paul Hollywood created this Lemon Bliss Cake, he knew exactly what he was doing—combining that perfect balance of sweet and tart that makes your taste buds sing

This isn’t just any lemon cake; it’s the kind that transforms an ordinary afternoon into something special, filling your kitchen with that unmistakable scent of fresh lemons and warm butter.

What makes this cake truly special isn’t just the burst of lemon flavor (though that’s definitely the star). It’s the way the tender crumb melts on your tongue, how the ground almonds add this subtle richness, and that glossy finish that makes it look like something straight from a bakery window.

Whether you’re planning a spring celebration or just need a little sunshine on a cloudy day, this cake delivers every single time.

What Makes Paul Hollywood’s Version So Special?

Paul Hollywood didn’t just throw together another lemon cake recipe.

He’s got this way of understanding how ingredients work together—like adding ground almonds for extra moisture and richness, or using both lemon zest and juice for that deep, complex citrus flavor that hits you in layers.

The texture? Absolutely divine. Not too dense, not too light, just perfectly balanced.

The secret lies in his technique too. That creaming process at the beginning? It’s not just mixing—it’s creating tiny air pockets that give the cake its tender crumb.

And the way he incorporates those eggs one at a time ensures everything emulsifies properly. These little details make all the difference between a good cake and an extraordinary one.

Ingredients Needed for the Recipe

• 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)

Now, let’s talk about these ingredients for a moment. The butter needs to be properly softened—not melted, not rock-hard, but that perfect consistency where you can press your finger into it easily. Those lemons? Go for the ones with thin, bright yellow skins; they’ll give you the most zest and the juiciest interior. And here’s a little tip from Elly: organic lemons often have more fragrant oils in their skin, which translates to more flavor in your cake.

How to make Lemon Bliss Cake by Paul Hollywood?

Preparing Your Equipment and Oven

First things first—preheat your oven to 180°C (160°C fan) or 350°F. This gives you plenty of time to get everything ready without rushing. Grease and line a 23cm (9-inch) round cake tin with parchment paper. Don’t skip the lining; it’s your insurance policy against a cake that decides to stick to the pan just when you need it to come out perfectly.

Creating the Perfect Base

In a large bowl, cream together the butter and caster sugar until light and fluffy. This takes about 3-4 minutes with an electric mixer, and you’ll actually see the mixture change color—becoming paler and increasing in volume. This step is crucial because it’s creating the foundation for your cake’s texture.

Building Flavor Layer by Layer

Beat in the eggs one at a time, mixing well after each addition. Don’t rush this part! If you add them all at once, the mixture might curdle, and nobody wants that. After the eggs are fully incorporated, stir in the lemon zest and juice. The mixture might look a little strange at this point—that’s totally normal when acid meets dairy.

Bringing It All Together

Fold in the self-raising flour, baking powder, and ground almonds until just combined. The key word here is “fold”—use a gentle motion that keeps all those air bubbles you worked so hard to create. Overmixing at this stage will give you a tough cake, and we definitely don’t want that. Pour the batter into your prepared tin and smooth the top with a spatula.

The Baking Process

Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Every oven is a little different, so start checking around the 35-minute mark. The cake should be golden brown and pulling slightly away from the sides of the tin. Allow it to cool in the tin for 10 minutes—this prevents it from falling apart when you turn it out—then transfer to a wire rack.

The Finishing Touch

Mix the icing sugar with a little lemon juice to make a smooth glaze. You want it thick enough to coat the back of a spoon but thin enough to drizzle nicely. Start with just a tablespoon of lemon juice and add more as needed. Drizzle this over the cooled cake, letting it cascade down the sides in glossy rivulets.

Can You Make This Cake Ahead of Time?

Absolutely! In fact, this cake actually improves with a day or two of resting. The flavors meld together beautifully, and the texture becomes even more tender. You can make it up to three days ahead—just wrap it well in cling film and store it in an airtight container. If you’re making it for a special occasion, bake it the day before and add the glaze on the day you’re serving it for that fresh, glossy finish.

For longer storage, this cake freezes wonderfully. Wrap individual slices in cling film and freeze for up to three months. When you want to serve them, just let them thaw at room temperature for about an hour. It’s like having a little bit of sunshine stored away for whenever you need it.

Tips

Here’s where we get into the nitty-gritty details that can make or break your cake. Room temperature ingredients are absolutely crucial—cold eggs and butter won’t cream properly, and you’ll end up with a dense, heavy cake instead of the light, fluffy texture we’re after.

If you’ve forgotten to take your eggs out of the fridge, place them in a bowl of warm water for 5-10 minutes to bring them to room temperature quickly.

When zesting your lemons, only take the bright yellow part of the skin—the white pith underneath is bitter and will make your cake taste unpleasant. A microplane grater is your best friend for this job, giving you fine, aromatic zest that distributes evenly through the batter.

Don’t open the oven door for the first 25 minutes of baking. That sudden temperature drop can cause your cake to sink in the middle, and there’s no coming back from that. Trust the process and resist the urge to peek!

What’s the Best Way to Serve This Delicious Cake?

This cake is versatile enough to work in so many situations. For afternoon tea, serve thin slices with a proper cup of Earl Grey or English Breakfast tea.

The bergamot in Earl Grey particularly complements the lemon flavors beautifully. If you’re thinking dessert, a dollop of lightly whipped cream or a scoop of vanilla ice cream turns this into something really special.

For a more elegant presentation, try serving it with fresh berries—strawberries and blueberries work particularly well—and a light dusting of powdered sugar. The contrast of colors looks stunning, and the berries add a lovely tartness that plays beautifully with the lemon.

During summer months, serve it slightly chilled; in winter, room temperature is perfect with a warm cup of coffee.

If you’re feeling adventurous, try pairing thin slices with a glass of Prosecco or even a light, fruity white wine.

The bubbles and acidity complement the cake’s citrus notes in the most delightful way. It’s not traditional, perhaps, but sometimes the best discoveries come from trying something new.

Print Recipe

Paul Hollywood’s Lemon Bliss Cake Recipe

Author: Elly Cooking Method: Baking Cuisine: British Courses: Desserts Recipe Keys: A afternoon tea C citrus dessert L lemon cake

Difficulty: easy Prep Time 20 mins Cook Time 40 mins Rest Time 60 mins Total Time 2 hrs

Cooking Temp: 180  C Servings: 12 Estimated Cost: $ 8.00 Calories: 420

Best Season: Spring, Summer

Description

This Lemon Bliss Cake by Paul Hollywood is a bright, zesty, and utterly delicious dessert that captures the essence of citrus perfection. With a moist, fluffy crumb infused with fresh lemon zest and juice, a soak of tangy lemon syrup, and a glossy icing drizzle, this cake is a celebration of simple, high-quality ingredients. It's the ideal treat for afternoon tea, brunch, or any occasion that calls for a burst of sunshine on a plate.

Ingredients

Servings

• 200 g unsalted butter (softened)
• 200 g caster sugar
• 4 large eggs (room temperature)
• 225 g self-raising flour
• 1 tsp baking powder (if using plain flour, omit this)
• 50 g ground almonds (adds moisture and richness)
• 2 lemons (zested and juiced)
• 75 g caster sugar (for lemon syrup)
• 100 g icing sugar (sifted, for glaze)
• 2–3 Tbsp lemon juice (for glaze)

Instructions

1. Prep and Preheat

   Preheat your oven to 180°C (350°F) or 160°C fan. Grease and line a 23cm (9-inch) round cake tin with parchment paper.
   Mark as complete

2. Cream Butter and Sugar

   In a large bowl, beat the softened butter and caster sugar together with an electric mixer until pale, light, and fluffy (about 3–4 minutes).
   Scrape down the sides of the bowl as needed.
   Mark as complete

3. Add Eggs and Lemon

   Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and juice from two lemons.
   Add a tablespoon of flour with the first egg to prevent curdling.
   Mark as complete

4. Fold in Dry Ingredients

   Gently fold in the self-raising flour, baking powder (if using plain flour), and ground almonds until just combined. Do not overmix.
   A light touch ensures a tender crumb.
   Mark as complete

5. Bake the Cake

   Pour the batter into the prepared tin and smooth the top. Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
   Mark as complete

6. Make the Lemon Syrup

   While the cake bakes, combine the juice of one lemon and 75g caster sugar in a small saucepan. Warm over low heat, stirring until the sugar dissolves. Set aside to cool slightly.
   Mark as complete

7. Soak the Cake

   As soon as the cake comes out of the oven, leave it in the tin. Use a skewer to poke holes all over the top. Slowly pour the warm lemon syrup over the hot cake, allowing it to soak in completely.
   This step is crucial for maximum moisture and flavor.
   Mark as complete

8. Cool

   Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
   Mark as complete

9. Glaze and Serve

   Once the cake is completely cool, mix the sifted icing sugar with 2–3 tablespoons of lemon juice to create a smooth, pourable glaze. Drizzle over the top, letting it drip down the sides.
   Allow the glaze to set before slicing.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 slice (1/12 of cake)

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 11g56%

Trans Fat 0.5g

Cholesterol 95mg32%

Sodium 210mg9%

Potassium 180mg6%

Total Carbohydrate 56g19%

Dietary Fiber 1g4%

Sugars 42g

Protein 6g12%

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Calcium 85 mg

Iron 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Lemon zest is key: Zest the lemons before juicing to get the most flavor. The zest contains the essential oils that give the cake its bright citrus aroma.
• Room temperature ingredients: Using softened butter and room-temperature eggs ensures a smooth, emulsified batter and even rise.
• Don't skip the syrup: Soaking the hot cake with lemon syrup infuses it with incredible moisture and tangy flavor—it's what makes this cake truly "blissful".
• Flour substitute: If you can't find self-raising flour, use 225g plain flour plus 2 tsp baking powder.
• Variations: Add 2 tbsp poppy seeds to the batter for a lemon-poppy seed twist, or fold in 150g fresh blueberries for a fruity version.
• Storage: Store in an airtight container at room temperature for up to 3 days. It also freezes well (slice, wrap, and freeze for up to 2 months).
• Serving: Perfect with a cup of Earl Grey tea. For a decadent dessert, serve with a dollop of whipped cream and fresh berries.
• Pro tip: Line the cake tin with parchment paper for effortless removal and clean, neat slices.

Keywords: lemon bliss cake, Paul Hollywood lemon cake, lemon cake, citrus cake, easy lemon cake, moist lemon cake, British baking, baking show cake, lemon syrup cake