Adan Kendric Jamie Oliver’s Lemon Cake is a delightful treat, bursting with fresh lemon flavor and a light, moist texture. This cake is perfect for any occasion, whether as an afternoon snack or a special dessert. With a simple lemon glaze that adds a tangy sweetness, this cake is as easy to make as it is delicious.
Why This Recipe Is a Must-Try
- Bright Lemon Flavor: Fresh lemon zest and juice make it wonderfully citrusy.
- Moist and Tender: A light, soft texture that melts in your mouth.
- Easy to Make: Simple ingredients and minimal steps.
- Versatile: Perfect for tea time, dessert, or a special occasion.
- Gorgeous Glaze: A lemon glaze adds an extra layer of flavor.
What is Jamie Oliver’s Lemon Cake?
Jamie Oliver’s Lemon Cake is a classic citrus cake featuring fresh lemon zest and juice, giving it a refreshing, tangy flavor. It’s topped with a simple lemon glaze that enhances the taste and creates a beautiful finish.
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Ingredients for Jamie Oliver’s Lemon Cake
For the Cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour, sifted
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon baking powder
- A pinch of salt
For the Lemon Glaze
- 100g icing sugar
- Juice of 1 lemon
Step-by-Step Instructions to Prepare Jamie Oliver’s Lemon Cake
Step 1: Preheat the Oven and Prepare the Cake Pan
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This should take about 3-5 minutes.
Step 3: Add the Eggs
Add the eggs, one at a time, beating well after each addition. This helps incorporate the eggs evenly and keeps the batter smooth.
Step 4: Add the Lemon Zest and Juice
Stir in the lemon zest and lemon juice, giving the batter a refreshing citrusy kick.
Step 5: Fold in the Dry Ingredients
In a separate bowl, mix the sifted self-raising flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture, being careful not to overmix, as this can make the cake dense.
Step 6: Pour and Bake
Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back slightly when touched.
Step 7: Prepare the Lemon Glaze
While the cake cools, mix the icing sugar with the juice of one lemon in a small bowl until smooth. Adjust the consistency by adding more lemon juice or sugar if needed.
Step 8: Glaze the Cake
Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to run down the sides for a beautiful finish.
Step 9: Serve
Slice and serve the lemon cake as is or with a dollop of whipped cream. Enjoy!
What to Serve with Jamie Oliver’s Lemon Cake
- Whipped Cream: Adds a creamy contrast to the citrusy cake.
- Fresh Berries: Raspberries, strawberries, or blueberries pair well with lemon.
- Vanilla Ice Cream: A scoop of vanilla ice cream complements the tangy lemon flavor.
- Lemon Curd: For an extra punch of lemon.
- Hot Tea or Coffee: Perfect for an afternoon treat.
Expert Tips for Mastering Jamie Oliver’s Lemon Cake
- Use Fresh Lemons: Fresh lemon zest and juice give the best flavor.
- Room Temperature Ingredients: Make sure butter and eggs are at room temperature for a smoother batter.
- Don’t Overmix: Fold the flour in gently to keep the cake light and airy.
- Adjust the Glaze Consistency: Add more or less lemon juice to get the glaze thickness you prefer.
- Cool Before Glazing: Let the cake cool fully before adding the glaze for a neat finish.
Variations of Jamie Oliver’s Lemon Cake
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for a subtle crunch.
- Lemon Drizzle: Poke holes in the cake and pour the lemon glaze over to soak in.
- Lemon and Lavender: Add a pinch of culinary lavender to the batter for a floral touch.
- Lemon and Almond: Substitute some flour with almond flour for added flavor and moisture.
- Coconut Lemon: Add shredded coconut to the batter for a tropical twist.
How to Store Leftover Jamie Oliver’s Lemon Cake
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Allow it to come to room temperature before serving for the best texture.
How to Freeze Jamie Oliver’s Lemon Cake
Wrap individual slices in cling film and place them in a freezer-safe bag. Freeze for up to 2 months and thaw at room temperature before serving.
Nutrition Value (Per Serving)
- Calories: 320 kcal
- Protein: 4g
- Fat: 15g
- Carbohydrates: 42g
- Fiber: 1g
FAQs
Can I use bottled lemon juice instead of fresh lemons in Jamie Oliver’s lemon cake?
Yes, you can use bottled lemon juice if fresh lemons are unavailable. However, fresh lemon juice and zest give the best flavor and aroma, making the cake more vibrant.
How do I keep Jamie Oliver’s lemon cake moist?
To keep the cake moist, avoid overbaking and make sure to measure the ingredients accurately. Adding a light lemon glaze after the cake has cooled also helps lock in moisture.
Can I freeze Jamie Oliver’s lemon cake?
Yes, you can freeze lemon cake. Wrap individual slices in cling film, place them in a freezer-safe bag, and freeze for up to 2 months. Thaw at room temperature before serving.
What can I substitute for self-raising flour in Jamie Oliver’s lemon cake?
If you don’t have self-raising flour, substitute with all-purpose flour and add 1 1/2 teaspoons of baking powder per 225g of flour. This will help the cake rise properly.
Final Words
Jamie Oliver’s Lemon Cake is a refreshing, easy-to-make dessert that’s perfect for any occasion. With its zesty lemon flavor, soft texture, and delightful glaze, this cake is sure to become a family favorite. Enjoy it with fresh berries, whipped cream, or just as it is for a deliciously bright treat!
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Jamie Oliver Lemon Cake
- Prep Time: 15
- Cook Time: 35-40 minutes
- Total Time: 21 minute
- Yield: Serves 4-6 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Lemon Cake is a classic citrus cake featuring fresh lemon zest and juice, giving it a refreshing, tangy flavor. It’s topped with a simple lemon glaze that enhances the taste and creates a beautiful finish.
Ingredients
For the Cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour, sifted
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon baking powder
- A pinch of salt
For the Lemon Glaze
- 100g icing sugar
- Juice of 1 lemon
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This should take about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. This helps incorporate the eggs evenly and keeps the batter smooth.
Stir in the lemon zest and lemon juice, giving the batter a refreshing citrusy kick.
In a separate bowl, mix the sifted self-raising flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture, being careful not to overmix, as this can make the cake dense.
Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back slightly when touched.
While the cake cools, mix the icing sugar with the juice of one lemon in a small bowl until smooth. Adjust the consistency by adding more lemon juice or sugar if needed.
Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to run down the sides for a beautiful finish.
Slice and serve the lemon cake as is or with a dollop of whipped cream. Enjoy!
