Jamie Oliver Gluten-Free Lemon Cake Recipe

If you love bright, citrusy flavors and need a cake that’s easy on digestion, this Jamie Oliver gluten-free lemon cake is a must-try. Bursting with lemon zest and finished with a light glaze, it’s perfect for teatime, celebrations, or just a sweet moment to yourself. Moist, fluffy, and naturally gluten-free—this cake proves that simple ingredients can create unforgettable results.

Why This Recipe Is a Must-Try

• Naturally Gluten-Free: Made with ground almonds and gluten-free flour, it’s soft yet structured.
• Packed with Lemon Flavor: Lemon zest and juice give the cake a refreshing citrus punch in every bite.
• Incredibly Moist Texture: Thanks to the use of ground almonds and yogurt, the crumb stays tender for days.
• Perfect for All Occasions: Ideal for afternoon tea, birthdays, or a light dessert after dinner.
• Easy to Make: Simple ingredients and no fancy techniques make this recipe beginner-friendly.

What Is Jamie Oliver’s Gluten-Free Lemon Cake?

It’s a bright, moist lemon cake made using gluten-free ingredients like almond meal and yogurt, delivering a soft crumb and bold lemon flavor. Topped with a lemon glaze, it’s a light and refreshing treat that suits many diets.

Jamie Oliver’s Gluten-Free Lemon Cake Recipe Ingredients

• 200g ground almonds
• 100g gluten-free self-raising flour
• 200g caster sugar
• 3 large eggs
• 125ml plain yogurt
• 125ml sunflower or vegetable oil
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp baking powder
• Pinch of salt

For the lemon glaze:

• 100g icing sugar
• Juice of 1 lemon (adjust for desired consistency)

Step-by-Step Instructions to Prepare Jamie Oliver’s Gluten-Free Lemon Cake Recipe

Step 1: Preheat and Prepare

Preheat your oven to 180°C (350°F). Grease and line a 20cm round cake tin with parchment paper.

Step 2: Combine Dry Ingredients

In a large mixing bowl, combine the ground almonds, gluten-free flour, baking powder, and a pinch of salt.

Step 3: Whisk the Wet Ingredients

In another bowl, whisk together the eggs, sugar, oil, yogurt, lemon zest, and lemon juice until well mixed and smooth.

Step 4: Mix Batter

Gradually fold the dry ingredients into the wet mixture, stirring gently until combined without overmixing.

Step 5: Bake the Cake

Pour the batter into the prepared tin and bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.

Step 6: Cool and Glaze

Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack. Mix the icing sugar and lemon juice to form a glaze, then drizzle over the cooled cake.

What to Serve With Jamie Oliver’s Gluten-Free Lemon Cake

• Pair with Hot Earl Grey Tea: The citrusy tea complements the lemony notes perfectly.
• Serve with Greek Yogurt: A spoonful of plain or honey-sweetened yogurt adds creaminess.
• Add Fresh Berries: Raspberries or blueberries provide a tart contrast.
• Dust with Icing Sugar: A light sprinkle gives a bakery-style finish.
• Top with Whipped Cream: A soft, airy topping balances the cake’s zesty sharpness.

Expert Tips for Mastering Jamie Oliver’s Gluten-Free Lemon Cake

• Use Fresh Lemons Only: Fresh zest and juice bring out the best flavor.
• Avoid Overbaking: Check around 40 minutes to keep the cake moist and tender.
• Let the Glaze Set Before Slicing: This keeps the topping neat and not overly sticky.
• Mix Batter Gently: Overmixing can reduce fluffiness—just fold until incorporated.
• Try Different Yogurts: Greek, coconut, or dairy-free yogurt can all be used based on preference.

Variations of Jamie Oliver’s Gluten-Free Lemon Cake

• Add Poppy Seeds: For a lemon poppy seed twist with extra texture.
• Use Orange Instead of Lemon: Swap lemons for oranges for a warmer citrus flavor.
• Make It Dairy-Free: Use coconut yogurt and plant-based oil for a dairy-free version.
• Include Lemon Curd: Swirl lemon curd through the batter before baking for added depth.
• Turn Into Cupcakes: Pour into muffin tins and reduce baking time to 20–25 minutes.

How to Store Leftovers Jamie Oliver’s Gluten-Free Lemon Cake?

Keep the leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.

How to Reheat Jamie Oliver’s Gluten-Free Lemon Cake Leftovers?

• Use a Microwave for Quick Warming: Heat a slice for 10–15 seconds to soften it slightly.
• Warm Gently in the Oven: Reheat at 160°C (320°F) for 5–7 minutes, wrapped in foil to prevent drying.
• Serve at Room Temperature: This cake tastes great without reheating, especially with yogurt or cream.

Nutritional Value (per serving)

• Calories: 310 kcal
• Protein: 6g
• Carbohydrates: 28g
• Sugars: 18g
• Fat: 20g
• Saturated Fat: 3g
• Fiber: 2g
• Sodium: 140mg

FAQs

Can I make gluten-free lemon cake ahead of time?

Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature or refrigerate it, then glaze it just before serving for best freshness.

What flour should I use for a gluten-free lemon cake?

A blend of gluten-free self-raising flour and ground almonds works best. It provides both structure and a moist, tender crumb.

How do I keep gluten-free lemon cake from becoming dry?

Use yogurt or sour cream in the batter to add moisture. Avoid overbaking by checking the cake around the 40-minute mark.

Can I freeze Jamie Oliver’s gluten-free lemon cake?

Yes, the cake freezes well without the glaze. Wrap it tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw and glaze before serving.

Final Words

This Jamie Oliver gluten-free lemon cake brings a burst of sunshine to your dessert table. It’s simple, satisfying, and suits a wide range of dietary needs without sacrificing flavor or texture. Keep it on hand as your go-to recipe for light, citrusy indulgence.

More Jamie Oliver Recipes

• Jamie Oliver Blueberry Pancakes
• Jamie Oliver Fig Jam
• Jamie Oliver Chocolate Pots
• Jamie Oliver Simple Apple Crumble

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