Paul Hollywood Lemon Bliss Cake Recipe Perfect for Summer

Name: Paul Hollywood Lemon Bliss Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 1 cup (225g) unsalted butter, room temperature; 1 cup (200g) granulated sugar; 4 large eggs, room temperature; Zest of 2 lemons; Juice of 1 lemon; 2 cups (250g) self-rising flour; 1 cup (120g) powdered sugar; Juice of 1 lemon (for glaze)

Posted on August 12, 2025

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There’s something magical about the combination of tangy lemon and sweet buttery cake that feels like sunshine on a plate. Paul Hollywood’s Lemon Bliss Cake recipe is the perfect treat to brighten up any summer gathering or simply add a touch of zest to your day. This recipe has a way of bringing people together with its vibrant flavor and irresistible aroma. Trust me, once you try this, you’ll understand why it’s called “bliss.”

Whether you’re a seasoned baker or just dabbling in cake-making, this recipe is approachable, fun, and guaranteed to wow your family and friends. The lemon glaze adds just the right amount of sweetness to balance the citrus zing. So, grab your apron and let’s dive into this summery delight!

The Story Behind Paul Hollywood’s Lemon Bliss Cake

If you’ve ever watched Paul Hollywood on “The Great British Bake Off,” you know he’s a master of creating recipes that blend sophistication with simplicity. This Lemon Bliss Cake is no exception. Inspired by traditional British lemon drizzle cakes, this version adds a luxurious twist with a moist, buttery base and a sticky, tangy glaze that glistens like morning dew.

When I first made this cake, it instantly transported me back to a trip I took to the English countryside. Lemon desserts are a staple at tea-time gatherings, and this cake feels like it belongs in the heart of a cozy cottage garden. The beauty of this recipe is its adaptability—it’s light enough for summer picnics yet indulgent enough for holiday celebrations. And honestly, who doesn’t love a recipe that feels timeless?

With summer in full swing, lemons are at their peak. This recipe showcases their vibrant flavor, making it an ideal dessert for sunny afternoons. It’s also incredibly versatile—you can serve it with whipped cream, fresh berries, or even a dollop of lemon curd for an extra punch of flavor. Let’s just say, this cake has earned its spot in my family’s recipe vault.

Ingredient Spotlight

The beauty of Paul Hollywood’s Lemon Bliss Cake lies in its simplicity and the quality of its ingredients. Here’s a closer look at what makes this cake shine:

Fresh Lemons: Always opt for fresh, organic lemons if possible. Their zest and juice are the stars of this recipe, adding that signature tangy flavor. If you’re out of fresh lemons, bottled lemon juice can work in a pinch, but it’s not quite the same.
Unsalted Butter: Butter provides richness and moisture. Go for a high-quality brand like Kerrygold for a creamier texture. If you’re dairy-free, plant-based butter substitutes work beautifully.
Granulated Sugar: White sugar is essential for sweetness and structure. You could experiment with coconut sugar for a caramel-like undertone, but stick to the classic for the best results.
Eggs: Room-temperature eggs are a must for achieving a fluffy texture. If you need a substitute, flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) can work.
Self-Rising Flour: This flour ensures the cake rises perfectly every time. You can make your own by combining all-purpose flour with baking powder and salt.
Powdered Sugar: Essential for the glaze, powdered sugar creates that smooth, shiny finish. For a less sweet glaze, you can mix in a bit of cream cheese.

Pro tip: If you want an extra burst of lemon flavor, add a pinch of lemon extract or lemon oil to the batter. It’s like a little secret weapon for maximum citrus impact!

Equipment Needed

You don’t need a fancy kitchen setup to make this Lemon Bliss Cake, but having the right tools on hand will make the process smoother:

Mixing Bowls: A set of large and medium mixing bowls is ideal for combining ingredients.
Electric Mixer: A stand mixer or handheld mixer works perfectly for beating the butter and sugar to that fluffy consistency.
Zester: A microplane zester is best for capturing the fresh lemon zest without the bitter pith.
Loaf Pan: The traditional shape for this cake. If you don’t have one, a round cake tin will do.
Whisk: Handy for mixing the glaze until it’s smooth and lump-free.
Cooling Rack: Essential for allowing the cake to cool evenly before glazing.

If you want to keep things budget-friendly, most of these tools can be found at your local dollar store or online for a great price. And honestly, once you get your hands on a good zester, you’ll wonder how you lived without it!

Preparation Method

Let’s get baking! Follow these steps for a flawless Lemon Bliss Cake:

Preheat the oven: Set your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Mix the butter and sugar: In a large bowl, beat 1 cup (225g) of unsalted butter with 1 cup (200g) of granulated sugar until light and fluffy. This should take about 3-5 minutes.
Add the eggs: Gradually beat in 4 large eggs, one at a time. Make sure they’re fully incorporated before adding the next.
Incorporate the lemon: Stir in the zest of 2 lemons and the juice of 1 lemon for that fresh citrus flavor.
Fold in the flour: Gently fold in 2 cups (250g) of self-rising flour using a spatula. Be careful not to overmix—this ensures a tender crumb.
Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the glaze: Mix 1 cup (120g) of powdered sugar with the juice of 1 lemon until smooth. Drizzle over the cooled cake and let it set.

Pro tip: If your glaze is too thick, add a teaspoon of water or more lemon juice until it reaches the desired consistency. For a thicker glaze, add more powdered sugar.

Cooking Tips & Techniques

Baking a flawless Lemon Bliss Cake comes with a few tricks up its sleeve:

Room temperature ingredients: Always ensure your butter and eggs are at room temperature. It makes for a smoother batter and better texture.
Don’t rush the creaming process: Take your time beating the butter and sugar—it’s what gives the cake its light and airy texture.
Testing for doneness: If your toothpick comes out clean but the top looks pale, pop it under the broiler for a minute to get that golden finish.
Glaze timing: Wait until your cake is completely cool before glazing. Otherwise, the glaze will melt into the cake instead of sitting on top.
Storage tip: Wrap leftover cake tightly in plastic wrap to keep it moist for days.

Trust me, these small details make a big difference. I’ve learned some of them the hard way (like glazing a cake that was still warm—oops!).

Variations & Adaptations

Want to shake things up? Here are some fun variations to try:

Gluten-free: Swap out the self-rising flour for a gluten-free all-purpose blend and add 1 teaspoon of baking powder.
Lemon-lime twist: Use a mix of lemon and lime zest for a citrus explosion.
Berry burst: Fold in fresh blueberries or raspberries for a fruity addition.
Vegan option: Replace the butter with vegan margarine and eggs with aquafaba (chickpea water).
Seasonal spice: Add a hint of cardamom or ginger for a warming, aromatic spin.

Personally, I love adding blueberries when they’re in season—it reminds me of summer mornings spent picking fresh fruit. Give it a try!

Serving & Storage Suggestions

The Lemon Bliss Cake is best enjoyed at room temperature. Slice it thick and serve on a pretty plate for an elegant presentation. Here are a few serving ideas:

Pair with a dollop of whipped cream or crème fraîche.
Serve alongside fresh berries for a refreshing touch.
Enjoy with a cup of Earl Grey tea or iced lemonade.

For storage, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days at room temperature or a week in the fridge. Freeze individual slices for up to 2 months—just let them thaw at room temperature before serving.

Nutritional Information & Benefits

Here’s a rough breakdown of the nutritional values per serving (based on 10 slices):

Calories: ~280
Fat: ~12g
Carbs: ~40g
Protein: ~4g

Lemons are an excellent source of vitamin C, promoting healthy skin and boosting immunity. The cake itself, while indulgent, can be made lighter with substitutions like reduced-fat butter or less sugar. Just be mindful of any allergens like dairy, eggs, or gluten when serving to guests.

Conclusion

Paul Hollywood’s Lemon Bliss Cake is everything a summer dessert should be—bright, tangy, and undeniably delicious. It’s a recipe you’ll turn to again and again, whether you’re entertaining guests, celebrating a special occasion, or simply treating yourself to something sweet.

I love how customizable this cake is, and I hope you’ll try some of the variations to make it your own. Let me know in the comments how your cake turns out, or share your personal twist on the recipe. Happy baking, and may your kitchen always be filled with the scent of lemons and joy!

Go ahead—grab your lemons and let’s bake some bliss!

FAQs

Can I use regular flour instead of self-rising flour?

Yes! Simply mix 2 cups of all-purpose flour with 2 teaspoons of baking powder and 1/2 teaspoon of salt as a substitute.

How do I prevent my cake from sticking to the pan?

Grease your pan generously with butter or use parchment paper to line it. This ensures an easy release.

Can I make this cake ahead of time?

Absolutely! Bake the cake and store it (unglazed) at room temperature for up to 2 days. Add the glaze just before serving.

What’s the best way to zest a lemon?

Use a microplane zester and gently scrape the lemon’s surface. Avoid the white pith—it’s bitter!

Can I freeze the Lemon Bliss Cake?

Yes, slice the cake and wrap each piece in plastic wrap. Store in an airtight container in the freezer for up to 2 months.