Jamie Oliver’s Lemon Yogurt Cake Recipe

Jamie Oliver’s Lemon Yogurt Cake is a delicious, light, and refreshing treat that offers the perfect balance of sweetness and citrus zest. It’s a simple, foolproof recipe that guarantees a moist, flavorful cake every time, making it an ideal choice for any occasion, from casual gatherings to special celebrations.

What Is Jamie Oliver’s Lemon Yogurt Cake

Jamie Oliver’s Lemon Yogurt Cake is a simple yet flavorful cake that uses yogurt as a key ingredient. The yogurt not only contributes to the cake’s moistness but also imparts a tangy depth that complements the freshness of lemon zest.

This cake is designed to be light and airy, with a subtle lemon flavor that shines through without being overly sweet. It’s a versatile dessert that can be served on its own or dressed up with a glaze, whipped cream, or fresh berries. This cake is perfect for those who enjoy a delicate, citrus-infused dessert with a slightly tart undertone.

Jamie Oliver’s Lemon Yogurt Cake Recipe

Ingredients Needed

To make Jamie Oliver’s Lemon Yogurt Cake, you’ll need the following ingredients:

• Yogurt (Plain or Greek): Provides moisture and tang, and helps the cake maintain its softness.
• Lemons: Both zest and juice from fresh lemons are used to impart a bright, refreshing citrus flavor.
• Sugar: Regular granulated sugar to sweeten the cake without overpowering the lemon.
• Eggs: Provide structure and stability to the cake batter.
• Flour (All-purpose): Forms the base of the cake and helps give it its texture.
• Baking Powder: Used as the leavening agent to make the cake rise.
• Olive Oil: Adds richness and moistness to the cake while keeping it light.
• Vanilla Extract: Adds a subtle layer of flavor that enhances the overall taste.
• Pinch of Salt: Balances the sweetness and enhances the flavors.

Optional ingredients could include a glaze or frosting made from lemon juice and powdered sugar, or perhaps a dollop of whipped cream to add a luxurious finish.

Equipment Needed

For this recipe, you’ll need some basic kitchen tools:

• Mixing Bowls: To combine the wet and dry ingredients.
• Measuring Cups and Spoons: For accurately measuring the ingredients.
• Whisk or Electric Mixer: To beat the eggs and combine the ingredients smoothly.
• Rubber Spatula: For folding the ingredients together and ensuring no pockets of flour remain.
• Cake Pan: Typically, an 8 or 9-inch round cake pan is ideal, but you can also use a loaf pan for a different shape.
• Oven: Preheated to the correct temperature (180°C/350°F).
• Cooling Rack: To let the cake cool properly after baking, ensuring it doesn’t become soggy.

How To Make Jamie Oliver’s Lemon Yogurt Cake?

Here’s how to prepare the cake in easy steps:

1. Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Grease and flour your cake pan or line it with parchment paper to prevent the cake from sticking.
2. Prepare Wet Ingredients: In a large mixing bowl, whisk together the eggs, yogurt, sugar, and olive oil until smooth and well-combined. Add the zest and juice of the lemon, and a splash of vanilla extract for added flavor.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. This helps to ensure even distribution of the leavening agents and prevents clumps of flour.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding it in with a spatula or gently mixing it with a whisk. Be careful not to over-mix the batter, as this can result in a dense cake.
5. Bake the Cake: Pour the batter into your prepared cake pan and smooth the top with the spatula. Place the pan in the oven and bake for about 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely. You can glaze it with a simple lemon syrup or serve it as-is with a dusting of powdered sugar.

Expert Tips

• Use Full-fat Yogurt: For a richer flavor and a more moist cake, opt for full-fat yogurt over low-fat versions.
• Zest the Lemons Carefully: Be sure to zest the lemons only for the yellow part of the skin, avoiding the bitter white pith.
• Don’t Overmix the Batter: Once the dry ingredients are added, mix just until combined to avoid a tough texture.
• Lemon Glaze: For an extra citrusy punch, drizzle the cake with a lemon glaze made from lemon juice and powdered sugar after it has cooled.
• Substitute Olive Oil: While olive oil contributes a lovely flavor, you can substitute it with a neutral oil like sunflower or vegetable oil if you prefer a subtler taste.

Jamie Oliver’s Lemon Yogurt Cake is a wonderfully simple yet flavorful dessert that combines the tangy goodness of yogurt with the zesty brightness of lemon. It’s an incredibly easy cake to make with minimal ingredients and effort, but the results are always impressive.

Whether you’re making it for a family gathering, an afternoon tea, or a casual dessert, this cake will surely delight everyone who tries it. Its versatility allows for easy customization with a glaze or whipped cream, making it a refreshing treat for any occasion.

Easy Recipe Variations For Jamie Oliver’s Lemon Yogurt Cake

Jamie Oliver’s Lemon Yogurt Cake is a delightful and versatile treat that can be tailored to suit different tastes and occasions. The simplicity of the recipe makes it easy to experiment with, adding your unique twist while maintaining the core flavors that make this cake so delicious.

1. Fruit Additions

   • Berries: Add a handful of fresh raspberries, blueberries, or blackberries into the batter before baking. The fruit will create little bursts of juicy sweetness that balance the tart lemon flavor.
   • Poppy Seeds: For a more traditional touch, try adding poppy seeds to the batter. This gives the cake a subtle nutty texture and extra flavor depth.
   • Citrus Variations: Instead of lemon, try using orange zest and juice for a more refreshing, tropical twist. You can even use a combination of lemon and orange to create a citrus medley.

2. Alternative Flours

   • Gluten-Free: Swap out the all-purpose flour with a gluten-free flour blend to make the cake suitable for those with dietary restrictions. You might also want to add a little xanthan gum or another binder to ensure the cake retains its structure.
   • Whole Wheat: For a more hearty and nutritious option, substitute half or all of the white flour with whole wheat flour. This adds an earthiness to the flavor, which pairs nicely with the lemon.

3. Flavor Enhancements

   • Vanilla: A teaspoon of pure vanilla extract will add warmth and enhance the citrusy aroma of the cake, creating a well-rounded flavor profile.
   • Herbs: Adding a tablespoon of finely chopped fresh herbs like thyme or rosemary can elevate the cake with an herbal, aromatic note that complements the citrus.
   • Spices: A touch of ground ginger or cinnamon in the batter could infuse the cake with a subtle spice that balances the brightness of the lemon.

4. Yogurt Variations

   • Greek Yogurt: For a richer and creamier texture, substitute the regular yogurt with Greek yogurt. The thick consistency will yield a denser cake while adding a tangy flavor.
   • Non-Dairy Options: For a vegan version, use coconut yogurt or almond yogurt as a substitute for regular yogurt. These will offer a slightly different but still creamy texture and a delightful flavor contrast to the lemon.

5. Frosting And Glaze

   • Lemon Glaze: A simple lemon glaze made from powdered sugar and lemon juice can be drizzled over the top for an added zesty kick. The glaze will harden as it cools, forming a shiny, smooth layer.
   • Cream Cheese Frosting: For a rich finish, top the cake with a creamy cream cheese frosting. This works beautifully with the tang of the lemon and the softness of the cake.
   • Chocolate Drizzle: If you’re a fan of chocolate, try drizzling dark or white chocolate over the cake once it’s cooled. The richness of the chocolate provides a luxurious contrast to the light, airy lemon flavor.

Best Practices To Store Leftovers

Properly storing leftovers of Jamie Oliver’s Lemon Yogurt Cake will ensure it stays fresh and moist for days. Here are some helpful tips:

1. Room Temperature

   • If you plan to eat the cake within 2-3 days, it can be stored at room temperature. Place the cake in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. Store it in a cool, dry place away from direct sunlight.

2. Refrigeration

   • If you need to store the cake for a longer period, refrigeration is a better option. Wrap the cake in plastic wrap or store it in an airtight container in the fridge. This will help maintain the freshness for up to a week.
   • If your cake is topped with frosting or glaze, keep it in the fridge to prevent it from melting or spoiling.

3. Freezing

   • To extend the shelf life even further, you can freeze slices of the cake. Wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. You can also store the entire cake (unfrosted) in a freezer-safe bag or container.
   • When ready to enjoy, thaw the cake at room temperature for several hours. If you have frozen slices, microwave them for 15-20 seconds to restore the soft, moist texture.

4. Serving After Storage

   • Once the cake is stored, it may lose some of its original texture. To refresh it, you can lightly warm slices in the microwave or a low oven (around 300°F for 5-10 minutes). This will help revive the cake’s moist crumb and enhance its flavor.

What Goes Well With Lemon Yogurt Cake?

Lemon Yogurt Cake is a wonderfully refreshing dessert, but pairing it with complementary sides can elevate your dining experience. Here are a few ideas for what goes perfectly with this citrusy delight:

1. Fresh Berries

   • Serve the cake alongside a bowl of mixed fresh berries, such as strawberries, raspberries, or blueberries. The bright, slightly tart fruit balances the cake’s sweetness, creating a harmonious contrast.

2. Whipped Cream

   • A dollop of lightly sweetened whipped cream adds a smooth and airy texture that contrasts beautifully with the dense, moist cake. For extra flavor, consider infusing the whipped cream with vanilla or a touch of citrus zest.

3. Greek Yogurt

   • For a more indulgent pairing, serve the cake with a spoonful of creamy Greek yogurt. You could even add a drizzle of honey or a sprinkle of cinnamon to the yogurt for added richness and flavor.

4. Tea Or Coffee

   • This cake is excellent when paired with a hot beverage. The bright, zesty lemon flavor works especially well with a hot cup of herbal tea, such as chamomile or green tea. For a more robust contrast, a coffee or espresso pairs wonderfully, as the bitterness of the coffee complements the sweetness of the cake.

5. Lemon Sorbet

   • For an extra burst of citrus, serve a small scoop of lemon sorbet on the side. The tart, icy treat creates a perfect contrast to the softness of the cake, and its refreshing flavor amplifies the lemony notes in the cake.

Conclusion

Jamie Oliver’s Lemon Yogurt Cake is an easy-to-make, versatile treat that offers endless opportunities for customization. Whether you’re adding fruit, experimenting with different types of yogurt, or pairing it with complementary sides, the possibilities are limitless.

Storing leftovers is simple, and the cake’s light, tangy flavor makes it the perfect dessert to enjoy with a variety of beverages or accompaniments. Whether you’re serving it at a gathering, a family meal, or just as an everyday snack, this cake is sure to become a favorite in your baking repertoire!.

FAQs

What Are The Main Ingredients In Jamie Oliver’s Lemon Yogurt Cake?

The main ingredients for Jamie Oliver’s lemon yogurt cake include plain yogurt, lemons (for zest and juice), flour, eggs, sugar, olive oil, and baking powder. The yogurt adds moisture, while the lemon provides a fresh, zesty flavor.

Can I Substitute Yogurt For Something Else In Jamie Oliver’s Lemon Yogurt Cake Recipe?

Yes, you can substitute the yogurt with sour cream, buttermilk, or even coconut yogurt for a dairy-free version. Keep in mind that these substitutions might slightly alter the texture and flavor of the cake.

What Type Of Flour Should I Use For Jamie Oliver’s Lemon Yogurt Cake?

You should use plain (all-purpose) flour for this recipe. The cake requires the structure that plain flour provides, without the added gluten content found in self-raising flour.

How Long Should I Bake Jamie Oliver’s Lemon Yogurt Cake?

Bake the lemon yogurt cake at 180°C (350°F) for about 40-45 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on it towards the end of baking to avoid overcooking.

Can I Make Jamie Oliver’s Lemon Yogurt Cake Ahead Of Time?

Yes, this cake can be made a day ahead of time. It actually improves in flavor as it sits, allowing the lemon flavor to meld more. Be sure to store it in an airtight container at room temperature.

Is Jamie Oliver’s Lemon Yogurt Cake Suitable For A Gluten-free Diet?

To make this cake gluten-free, you can substitute the plain flour with a gluten-free flour blend that is designed for baking. You may also need to adjust the liquid content slightly depending on the flour blend used.

How Do I Know When Jamie Oliver’s Lemon Yogurt Cake Is Done Baking?

The cake is done when the top is golden brown, and a skewer or toothpick inserted into the center comes out clean. If the skewer has wet batter on it, the cake needs more time in the oven.

Can I Add Other Flavors Or Ingredients To Jamie Oliver’s Lemon Yogurt Cake?

Yes, you can experiment by adding ingredients like blueberries, poppy seeds, or even a splash of vanilla extract to enhance the flavor. Just be sure not to overwhelm the lemon flavor, as it is the star of the cake.

Do I Need To Grease The Pan Before Baking Jamie Oliver’s Lemon Yogurt Cake?

Yes, it’s recommended to grease the pan with butter or oil and lightly dust it with flour to prevent the cake from sticking. Alternatively, you can use parchment paper for easier removal.

Can I Make Jamie Oliver’s Lemon Yogurt Cake Without Eggs?

Yes, you can make this cake egg-free by using an egg replacement such as flax eggs or a commercial egg replacer. The texture might change slightly, but it should still turn out delicious.