Jamie Oliver Recipes

Jamie Oliver Lemon Cake Recipe

7 min read

I remember the first time I tried Jamie Oliver’s lemon cake. It was at a friend’s dinner party, and the moment I tasted it, I was hooked. There’s something about that perfect balance of sweet and tangy, with a light, airy texture, that makes it unforgettable. I immediately asked for the recipe, and of course, Jamie’s method was as simple as it was delicious. That’s the thing with his recipes-they always deliver big flavors without any complicated steps. It was the kind of cake you could easily make for a weekday treat or a special gathering. If you’ve never tried it, let me take you on a journey of how to make it, why it works, and how to tweak it if you want to put your own spin on things.

Jamie Oliver’s Lemon Cake Recipe

Jamie Oliver’s lemon cake is everything you want in a citrus dessert: fresh, zesty, and light. It’s the type of cake that’s never too heavy or overly sweet. I find that it’s not just the lemon that shines, but the way he uses simple ingredients to elevate it. His recipe is straightforward, and while some cakes are complex and require precision, this one’s all about the balance of flavors and textures.

Here’s the recipe at a glance:

  • Cake Ingredients

    • 2 lemons (zested and juiced)
    • 200g caster sugar
    • 200g unsalted butter (softened)
    • 200g self-raising flour
    • 4 large eggs
    • A pinch of salt
    • 1 tsp baking powder
    • 1 tsp vanilla extract

  • Icing

    • 100g icing sugar
    • 1 tbsp lemon juice (freshly squeezed)

I can tell you from experience that the most satisfying part of making this cake is grating the lemon zest. The smell is incredible-it’s that fresh citrus scent that fills the air as you prep.

Ingredients Needed

Before we dive into the method, let’s go over the ingredients. The beauty of Jamie Oliver’s lemon cake is that you don’t need anything fancy. You probably have most of these ingredients in your kitchen already.

  • Lemons: You’ll need both the zest and the juice. Fresh lemon juice really gives the cake that sharp tang that balances out the sweetness. I’ve found that using organic lemons often gives you a brighter flavor, but any lemons will work.
  • Caster Sugar: This is key for the cake’s sweetness and texture. I use caster sugar because it dissolves more easily, making for a smoother batter. If you don’t have it, you can use granulated sugar, but it might affect the cake’s fluffiness a bit.
  • Unsalted Butter: The butter should be softened, not melted, for the best results. I once made the mistake of using cold butter straight from the fridge, and the cake didn’t rise as beautifully.
  • Self-raising Flour: This contains a leavening agent (baking powder), so it saves time. If you don’t have self-raising flour, you can substitute it with regular plain flour and add 2 tsp of baking powder.
  • Eggs: These add moisture and structure. Always use fresh eggs-they make a noticeable difference in texture.
  • Baking Powder: This helps the cake rise. It’s a must to ensure it’s light and fluffy.
  • Vanilla Extract: A bit of vanilla balances out the lemon’s tartness and rounds out the flavor.
  • Icing Sugar: For the glaze, you want a fine powder to mix easily with the lemon juice. It creates that shiny, sugary layer on top that’s irresistible.

How To Make Jamie Oliver’s Lemon Cake

Now, let’s get to the fun part: making the cake. I love how this recipe is easy enough for beginners but still produces a show-stopping result.

  1. Preheat the Oven: First, get your oven up to 180°C (350°F). Grease your cake tin with butter and line the bottom with parchment paper.
  2. Mix Butter and Sugar: Beat the softened butter and caster sugar together in a large mixing bowl until light and fluffy. You’ll know it’s ready when the mixture turns pale and fluffy. This is the base of your cake, so make sure it’s well-mixed.
  3. Add the Eggs: Add the eggs one at a time, mixing well between each addition. This step is crucial to avoid the mixture curdling, which can happen if the eggs aren’t fully incorporated.
  4. Add the Dry Ingredients: Sift together your self-raising flour, baking powder, and a pinch of salt. Gradually add these dry ingredients into the wet mixture. Mix gently, don’t overwork it-you want the batter light and airy.
  5. Zest and Juice the Lemons: Now comes the fun part! Add your lemon zest and juice into the mix. Stir until it’s all combined.
  6. Bake: Pour your cake batter into the prepared tin and bake for about 25-30 minutes, or until a skewer comes out clean. The cake should be golden on top and spring back when you touch it.
  7. Cool: Let the cake cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.
  8. Make the Icing: In a small bowl, mix the icing sugar with lemon juice until smooth. Drizzle it over the cooled cake. The icing will harden slightly, leaving a beautiful glossy finish.

Ingredient Science Spotlight

There’s real science behind why this cake comes out so perfectly. Let’s break it down:

  • Lemons: The acidity from lemon juice interacts with the baking powder to create carbon dioxide, which helps the cake rise. The zest provides natural oils that enhance the flavor, giving it that zesty kick.
  • Butter and Sugar: Creaming butter and sugar together creates air pockets, which is essential for a light and fluffy texture. The fat in the butter also helps tenderize the cake, preventing it from being too dry.
  • Eggs: They contribute to the structure and moisture of the cake. Eggs also help bind the ingredients together, making sure everything stays in place as it bakes.
  • Self-Raising Flour: This contains baking powder, which acts as a leavening agent to help the cake rise without needing yeast or additional kneading.

Expert Tips

Want to make this cake even better? Here are a few expert tips I’ve picked up over time:

  • Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. Cold ingredients can lead to a dense batter.
  • Don’t Overmix: Once you add the flour, mix just until it’s combined. Overmixing develops gluten and can make your cake dense and chewy.
  • Let it Cool Before Icing: If you add the icing while the cake is still warm, it’ll melt off, and you won’t get that lovely, glossy finish.
  • Zest First: Always zest the lemon before juicing it. It’s a lot easier, and you won’t waste any juice.

Recipe Variations

One of the things I love about Jamie Oliver’s lemon cake is how adaptable it is. Here are a few variations you can try:

  • Lemon and Blueberry Cake: Add a handful of fresh or frozen blueberries to the batter for a burst of sweetness.
  • Lemon Poppy Seed Cake: Stir in a couple of tablespoons of poppy seeds to the batter for added crunch and texture.
  • Lemon and Coconut Cake: Add shredded coconut to the mix for a tropical twist. You can also add a little coconut milk to the batter for extra flavor.
  • Lemon Glaze with Herbs: If you’re feeling adventurous, try adding finely chopped mint or basil into the icing for a herby note.

Final Words

Every time I make this cake, I’m reminded of how simple ingredients can come together to create something truly special. It’s one of those recipes that impresses without demanding too much effort. Whether it’s a weekday treat or a weekend gathering, this cake fits any occasion.

FAQs

How Do I Make Jamie Oliver’s Lemon Cake?

You start by mixing butter, sugar, eggs, and flour. Add lemon zest and juice, then bake at 180°C for about 30 minutes.

Can I Use A Different Type Of Flour For Jamie Oliver’s Lemon Cake?

You can use gluten-free flour as a substitute, but the texture might change slightly.

How Can I Make The Lemon Cake Extra Moist?

Adding a little bit of sour cream or yogurt to the batter helps keep the cake moist and tender.

You may also like...