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!