Jamie Oliver’s Lemon Drizzle Cake is a classic, zesty treat that’s moist, fluffy, and bursting with citrus flavor. Perfect for tea time or as a dessert, this easy-to-follow recipe ensures a light sponge with a tangy lemon glaze that adds just the right amount of sweetness and zing.

Why This Recipe Is a Must-Try

Zesty and Refreshing: The perfect balance of sweetness and tanginess.
Moist and Fluffy: A soft sponge that stays moist with the drizzle.

Simple Ingredients: Made with pantry staples and fresh lemons.
Perfect for Any Occasion: Great for afternoon tea or celebrations.
Easy to Make: A straightforward recipe that’s foolproof.

What is Jamie Oliver’s Lemon Drizzle Cake?

Jamie Oliver’s Lemon Drizzle Cake is a moist and tender sponge cake flavored with fresh lemon zest and juice. It’s finished with a sweet, tangy lemon glaze that soaks into the cake, making it irresistibly flavorful.

Ingredients for Jamie Oliver’s Lemon Drizzle Cake

For the Cake:

225g (1 cup) unsalted butter, softened
225g (1 cup) caster sugar

4 large eggs
225g (1 3/4 cups) self-raising flour
Zest of 2 lemons

Juice of 1 lemon
2 tablespoons milk

For the Drizzle:

Juice of 2 lemons

100g (1/2 cup) granulated sugar

Step-by-Step Instructions to Prepare Jamie Oliver’s Lemon Drizzle Cake

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F). Grease and line a 2lb loaf tin with parchment paper.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This step helps create a light sponge.

Step 3: Add Eggs

Add the eggs, one at a time, beating well after each addition. If the mixture looks like it’s curdling, add a tablespoon of the self-raising flour to stabilize it.

Step 4: Fold in Dry Ingredients

Gently fold in the self-raising flour using a spatula or wooden spoon. Be careful not to overmix, as this will keep the cake light and fluffy.

Step 5: Add Lemon and Milk

Fold in the lemon zest, lemon juice, and milk until just combined. The batter should have a smooth consistency.

Step 6: Bake the Cake

Pour the batter into the prepared loaf tin and level the top. Bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the center comes out clean.

Step 7: Prepare the Lemon Drizzle

While the cake is baking, mix the lemon juice and granulated sugar in a small bowl to make the drizzle. Stir until the sugar has dissolved slightly.

Step 8: Drizzle the Cake

When the cake is baked, remove it from the oven and let it cool in the tin for 10 minutes. Poke small holes all over the top of the cake with a skewer or toothpick, then pour the lemon drizzle evenly over the cake. Allow it to soak in while the cake cools completely.

Step 9: Serve

Remove the cake from the tin, slice, and serve. Enjoy this zesty treat with a cup of tea or as a standalone dessert.

What to Serve with Jamie Oliver’s Lemon Drizzle Cake

Whipped Cream: Adds a light, creamy contrast.
Fresh Berries: Complements the citrusy flavor with sweetness.

Lemon Curd: Enhances the lemony goodness.
Tea or Coffee: A classic pairing for this cake.
Vanilla Ice Cream: A refreshing dessert combination.

Other Jamie Oliver Recipes

Expert Tips for Mastering Jamie Oliver’s Lemon Drizzle Cake

Room Temperature Ingredients: Ensure butter and eggs are at room temperature for better mixing.
Don’t Overmix: Overmixing the batter can make the cake dense.
Use Fresh Lemons: Freshly squeezed lemon juice and zest make a big difference in flavor.

Make It Ahead: This cake tastes even better the next day as the flavors deepen.
Store Properly: Store in an airtight container to retain moisture.

Variations of Jamie Oliver’s Lemon Drizzle Cake

Lime Drizzle Cake: Swap lemons for limes for a tropical twist.

Orange Drizzle Cake: Use orange zest and juice for a sweeter citrus flavor.
Poppy Seed Lemon Cake: Add a tablespoon of poppy seeds for texture.
Gluten-Free Version: Use gluten-free self-raising flour for a gluten-free option.

Lemon and Lavender Cake: Add a hint of lavender for a floral note.

How to Store Leftover Jamie Oliver’s Lemon Drizzle Cake

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition Value (Per Serving)

Calories: 290 kcal

Protein: 4g
Fat: 13g
Carbohydrates: 40g

Fiber: 1g

FAQs

Why is my lemon drizzle cake sinking in the middle?

The cake may sink if the batter is overmixed or if the oven door is opened too soon during baking. Ensure your oven temperature is consistent and avoid overmixing to maintain the cake’s structure.

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the self-raising flour with a gluten-free self-raising flour blend. Ensure all other ingredients are gluten-free as well.

How do I store lemon drizzle cake to keep it moist?

Store the cake in an airtight container at room temperature for up to 3 days. The drizzle helps retain moisture, but you can also wrap it in plastic wrap for extra protection.

Can I freeze lemon drizzle cake?

Yes, lemon drizzle cake freezes well. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.

Final Words

Jamie Oliver’s Lemon Drizzle Cake is a delightful combination of tangy lemon and sweet sponge. This easy-to-make recipe is perfect for any occasion, from casual gatherings to teatime treats. Try it today and savor the zesty goodness!