Jamie Oliver’s Lemon Cake Recipe

Jamie Oliver’s Lemon Cake is a zesty, refreshing, and mouth-watering dessert that combines simplicity with elegance. Its perfect balance of sweet and tart flavors, paired with a moist, light crumb, will undoubtedly impress anyone lucky enough to taste it. If you’re a fan of citrus desserts or looking for a crowd-pleaser that will leave everyone asking for the recipe, this cake is an absolute must-try.

What Is Jamie Oliver’s Lemon Cake

Jamie Oliver’s Lemon Cake is a citrus-infused treat that blends fresh lemon juice and zest into a buttery, moist cake base. It’s often topped with a tangy, sweet glaze made from lemon juice and sugar, which adds to its refreshing flavor.

The cake itself has a soft, delicate texture, with the lemon providing a refreshing burst of flavor that balances the richness of the butter. This cake is perfect for a variety of occasions, from a simple afternoon tea to a special celebration. The beauty of this recipe lies in its straightforward ingredients and the way the lemon flavor shines through, giving you a light yet indulgent dessert.

Jamie Oliver’s Lemon Cake Recipe

Ingredients Needed

To make Jamie Oliver’s Lemon Cake, you’ll need a handful of simple, high-quality ingredients:

• For The Cake

  • 2 large eggs
  • 200g caster sugar
  • 200g unsalted butter, softened
  • 200g self-raising flour
  • 2 teaspoons of baking powder
  • Zest of 2 lemons
  • Juice of 1 lemon
  • A pinch of salt
  • 100ml milk (preferably full cream)

• For The Glaze

  • Juice of 1 lemon
  • 150g icing sugar

These ingredients are easily accessible and don’t require any complicated techniques, making it an ideal recipe for beginner bakers or those who want to whip up a delightful treat without a lot of fuss.

Equipment Needed

To bake Jamie Oliver’s Lemon Cake, you will need the following equipment:

• A mixing bowl: To combine your wet and dry ingredients.
• Electric mixer or whisk: To beat the butter, sugar, and eggs together until light and fluffy.
• Measuring spoons and scales: To measure the ingredients accurately.
• A 20cm (8-inch) round cake tin: Greased and lined with baking paper to prevent the cake from sticking.
• A cooling rack: To allow the cake to cool down after baking.
• A sieve: To sift the icing sugar for the glaze, ensuring it’s smooth and free from lumps.
• A spoon or pastry brush: To apply the glaze evenly on the cooled cake.

How To Make Jamie Oliver’s Lemon Cake?

1. Preheat your oven to 180°C (350°F) and grease and line your 20cm round cake tin with parchment paper.
2. Make the cake batter: In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer until it becomes light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest and lemon juice.
3. Add the dry ingredients: In a separate bowl, sift together the self-raising flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, alternating with the milk. Stir gently until the batter is smooth and well combined.
4. Bake the cake: Pour the batter into the prepared cake tin and level the top with a spatula. Place the tin in the preheated oven and bake for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
5. Prepare the glaze: While the cake is baking, make the glaze by mixing the lemon juice and icing sugar in a small bowl. Stir until the sugar dissolves completely, creating a smooth and glossy glaze.
6. Cool the cake: Once the cake has baked, remove it from the oven and let it cool in the tin for 10 minutes before transferring it to a cooling rack. Allow the cake to cool completely before glazing.
7. Glaze the cake: Once the cake has cooled, drizzle the lemon glaze over the top, letting it drip down the sides. You can also use a pastry brush to spread the glaze evenly for a more polished look.
8. Serve and enjoy: Slice the cake and serve. The zesty lemon flavor pairs wonderfully with a cup of tea or as a light dessert after a meal.

Expert Tips

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you begin. This will help them mix together more easily and create a smooth batter.
• Sift the Dry Ingredients: Sifting the flour, baking powder, and salt will prevent clumps and ensure an even distribution of ingredients throughout the cake.
• Lemon Zest: For the freshest flavor, use a fine zester or microplane to get just the yellow part of the lemon peel. Avoid grating the bitter white pith.
• Don’t Overmix: Once you’ve added the dry ingredients to the wet, mix just until incorporated. Overmixing can result in a dense, heavy cake.
• Storage: If you have leftovers, store the cake in an airtight container for up to 3 days. Alternatively, you can freeze it for up to 1 month.

Jamie Oliver’s Lemon Cake is the epitome of simple elegance. It is a perfect balance of sweet, tangy, and buttery goodness, making it a fantastic choice for any occasion.

With just a handful of basic ingredients and a few straightforward steps, you can create a delightful dessert that’s sure to impress your guests or satisfy your sweet cravings. Whether you enjoy it with a cup of tea or as the centerpiece of a celebration, this lemon cake is always a crowd-pleaser. Happy baking!.

Easy Recipe Variations For Jamie Oliver’s Lemon Cake

Jamie Oliver’s lemon cake is already a delicious and refreshing treat with its zesty lemon flavor and soft, moist texture. However, you can personalize and elevate the recipe to suit your preferences and seasonal ingredients. Here are some easy variations to try:

1. Lemon and Blueberry Cake:
   Add a handful of fresh or frozen blueberries into the batter just before baking. The blueberries add a burst of color and sweetness that complements the tanginess of the lemon, creating a delightful contrast. You can also drizzle some lemon glaze on top and sprinkle a few extra blueberries for garnish.

2. Lemon Poppy Seed Cake:
   For a slight crunch and an earthy flavor, add 2-3 tablespoons of poppy seeds into the batter. The poppy seeds not only provide texture but also bring a unique flavor profile that pairs wonderfully with the citrusy notes of the lemon.

3. Lemon and Ginger Cake:
   Add finely grated fresh ginger to the batter for a warming spice that pairs beautifully with the lemon. Ginger’s subtle heat enhances the tang of the lemon and gives the cake an intriguing depth of flavor. You could also incorporate crystallized ginger pieces for added sweetness and texture.

4. Lemon and Almond Cake:
   Replace some of the flour with almond flour (about 1/3 cup) for a denser, more moist cake. The almonds provide a nutty richness that complements the sharp citrus flavor. Top with slivered almonds or almond meal to give it an extra crunch and flavor.

5. Vegan Lemon Cake:
   If you are following a vegan diet, replace eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2 tablespoons of water per egg) and use dairy-free butter or vegetable oil instead of regular butter. For an added depth, you could also use coconut milk instead of regular milk.

6. Lemon Coconut Cake:
   For a tropical twist, fold shredded coconut into the batter. You can also use coconut milk instead of regular milk to infuse even more coconut flavor. A sprinkle of toasted coconut flakes on top adds texture and a lovely contrast to the zesty lemon.

7. Lemon and Lavender Cake:
   If you’re feeling adventurous, try infusing your cake with culinary lavender. Add 1-2 teaspoons of dried lavender to the batter to introduce a floral note that pairs surprisingly well with the lemon. Be cautious, as too much lavender can overpower the lemon flavor, so go easy.

8. Lemon and Raspberry Cake:
   Incorporating fresh raspberries into the batter creates a lovely balance between tart and sweet flavors. The raspberries burst open during baking, releasing their juices into the cake and contributing both flavor and moisture. Add some raspberry jam on top as a glaze for a beautiful finishing touch.

These variations will allow you to customize Jamie Oliver’s classic lemon cake to suit any occasion, from casual family gatherings to elegant tea parties.

Best Practices To Store Leftovers

Lemon cake is one of those desserts that often gets better the next day, as the flavors have more time to meld. To ensure your leftovers stay fresh and delicious, follow these simple storage tips:

1. Room Temperature Storage (Short-Term):
   If you plan to finish the cake within 2-3 days, store it at room temperature. Simply place the cake in an airtight container or cover it with plastic wrap to prevent it from drying out. Keep it in a cool, dry place away from direct sunlight. The cake should remain fresh and moist for a few days, as long as it’s kept sealed.

2. Refrigeration (Long-Term Storage):
   If you have leftover cake that you won’t be able to finish within a couple of days, it’s best to refrigerate it. Wrap the cake tightly in plastic wrap or foil to prevent it from absorbing any odors in the fridge. Alternatively, place the cake in an airtight container. Refrigerated lemon cake can stay fresh for up to a week. Just make sure to bring it to room temperature before serving for the best flavor and texture.

3. Freezing Leftovers:
   If you want to store your lemon cake for an even longer period, freezing is a great option. To freeze, first, allow the cake to cool completely. Then, wrap it in plastic wrap and foil to protect it from freezer burn. You can also slice the cake into individual portions for easy access. Place the wrapped slices in a freezer-safe bag or container. Frozen lemon cake can last up to 3 months. To thaw, simply let it sit at room temperature for a few hours or in the refrigerator overnight.

4. Icing and Glaze Considerations:
   If your lemon cake is topped with icing or glaze, it’s best to store it separately from the cake to preserve the texture. The icing may harden or become soggy if left on the cake for too long. Store the cake and icing in separate containers and apply the icing when you’re ready to serve the cake.

By following these storage tips, you can extend the life of your lemon cake while maintaining its flavor and texture.

What Goes Well With Lemon Cake?

Lemon cake, with its bright and zesty flavor, pairs wonderfully with many beverages and accompaniments. Here are some delightful pairings to elevate your cake experience:

1. Tea:
   Lemon cake and tea are a classic combination. The citrus notes of the cake complement the subtle flavors of various teas. Try pairing lemon cake with Earl Grey tea for a fragrant and slightly floral pairing, or opt for a classic black tea, such as Darjeeling or English Breakfast, for a more robust flavor. Green tea, particularly with jasmine or mint, also pairs nicely with the citrusy cake.

2. Coffee:
   The bitterness of coffee balances the sweetness of lemon cake, making them a perfect duo. Whether you prefer a rich espresso or a creamy cappuccino, the coffee’s deep flavors provide a contrast that enhances the cake’s light texture.

3. Whipped Cream or Mascarpone:
   A dollop of freshly whipped cream adds a creamy, luxurious texture that perfectly balances the tanginess of the lemon cake. If you’re in the mood for something a bit more decadent, try pairing it with mascarpone cheese-its richness will add an indulgent contrast to the cake’s bright citrus flavor.

4. Berries:
   Fresh berries, such as strawberries, raspberries, or blueberries, pair beautifully with lemon cake. Their natural sweetness and tartness complement the lemon and provide a refreshing contrast. You could serve the berries on the side or use them as a topping along with a sprinkle of powdered sugar.

5. Ice Cream or Sorbet:
   A scoop of vanilla ice cream or lemon sorbet adds a cool, creamy element to your dessert experience. The smoothness of the ice cream pairs perfectly with the soft texture of the cake, while the lemon sorbet will enhance the citrus flavor of the cake.

6. Lemon Curd:
   For a more intense lemon experience, serve your cake with a dollop of lemon curd. This rich, tangy spread will elevate the citrus flavor of the cake, making it even more refreshing and zesty.

7. Champagne or Prosecco:
   If you’re looking for a celebratory pairing, a glass of bubbly works wonders with lemon cake. The effervescence of champagne or prosecco cleanses the palate between bites, and the light fruitiness complements the bright citrus notes of the cake.

Each of these accompaniments can elevate the lemon cake, whether you’re serving it for a casual afternoon tea or a special occasion.

Conclusion

Jamie Oliver’s lemon cake is a delightful treat that’s not only easy to make but also versatile enough for endless variations. Whether you prefer it with blueberries, poppy seeds, or a touch of ginger, there are countless ways to customize it to suit your tastes.

Proper storage techniques ensure that your leftovers stay just as fresh and delicious, while pairing the cake with complementary beverages or toppings enhances the overall experience. By following these tips and suggestions, your lemon cake will always be the star of any dessert table.

FAQs

What Ingredients Are Needed For Jamie Oliver’s Lemon Cake?

To make Jamie Oliver’s lemon cake, you will need: butter, sugar, eggs, self-raising flour, baking powder, lemon zest, lemon juice, milk, and a pinch of salt. You’ll also need extra sugar for the syrup that will soak into the cake.

How Do I Make The Lemon Syrup For Jamie Oliver’s Lemon Cake?

To make the lemon syrup, combine fresh lemon juice and sugar in a saucepan. Heat gently until the sugar dissolves, then bring it to a simmer for a few minutes until it thickens slightly. Drizzle the syrup over the cake once it’s baked.

Can I Use All-purpose Flour Instead Of Self-raising Flour In Jamie Oliver’s Lemon Cake Recipe?

Yes, you can use all-purpose flour. If you use all-purpose flour, be sure to add a teaspoon of baking powder per cup of flour to ensure the cake rises properly.

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

Jamie Oliver’s lemon cake typically takes about 25-30 minutes to bake at 180°C (350°F) in a preheated oven. Be sure to check doneness by inserting a toothpick in the center; it should come out clean.

Can I Substitute Butter With Another Fat In Jamie Oliver’s Lemon Cake Recipe?

You can substitute butter with margarine or vegetable oil, but the flavor and texture may change slightly. Butter gives the cake a rich flavor, while oil will make it a bit more moist.

Is It Possible To Make Jamie Oliver’s Lemon Cake Gluten-free?

Yes, you can make the lemon cake gluten-free by using a gluten-free self-raising flour blend. Make sure the rest of the ingredients, like the baking powder, are also gluten-free.

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

Yes, you can bake the cake ahead of time. Allow it to cool completely, then store it in an airtight container. For the freshest taste, it’s best to add the syrup just before serving.

How Can I Make Jamie Oliver’s Lemon Cake More Tangy?

To enhance the tanginess, you can add extra lemon zest to the batter or increase the amount of lemon juice in the syrup. You could also add a touch of lemon extract for a more intense flavor.

Can I Decorate Jamie Oliver’s Lemon Cake?

Yes!

Jamie Oliver’s lemon cake can be decorated with a dusting of powdered sugar, lemon slices, or even a lemon glaze. You can also use whipped cream or a simple buttercream frosting for a richer presentation.

What Should I Do If Jamie Oliver’s Lemon Cake Is Too Dry?

If your lemon cake turns out dry, it could be due to overbaking. Try reducing the baking time slightly. Adding a bit more milk or using oil instead of butter could also help make the cake more moist.