Adan Kendric Jamie Oliver’s Lemon Yogurt Cake is a beautifully moist and tangy cake made with simple ingredients like yogurt, fresh lemon juice, and olive oil. This cake is light yet rich in flavor, making it perfect for breakfast, tea time, or dessert. With a soft crumb and a bright citrusy taste, it’s an easy, one-bowl recipe that anyone can make.
Why This Recipe Is a Must-Try
- Incredibly Moist and Soft: Yogurt adds richness and a tender crumb.
- Bright Lemon Flavor: Fresh lemon zest and juice create a refreshing taste.
- Simple and Quick to Make: Uses basic ingredients and requires minimal effort.
- Perfect for Any Occasion: Great for tea time, brunch, or dessert.
- Versatile and Customizable: Easily adapted to include nuts, berries, or glazes.
What is Jamie Oliver’s Lemon Yogurt Cake?
Jamie Oliver’s Lemon Yogurt Cake is a light and fluffy cake made with yogurt, lemon juice, and olive oil. It’s an easy-to-make cake with a bright, citrusy flavor and a soft, moist texture, perfect for any occasion.
Jamie Oliver Lemon Yogurt Cake Ingredients
For the Cake:
A simple mix of wet and dry ingredients ensures a perfectly balanced cake.
- 1 ½ cups all-purpose flour (or self-raising flour, see note below)
- 1 teaspoon baking powder (skip if using self-raising flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- 1 cup plain Greek yogurt (or natural yogurt)
- ⅓ cup olive oil or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
For the Lemon Syrup (Optional but Recommended):
A lemon syrup adds extra moisture and flavor.
- ¼ cup lemon juice
- ¼ cup sugar
For the Glaze (Optional):
A simple icing adds a sweet finishing touch.
- ½ cup powdered sugar
- 2 tablespoons lemon juice
Step-by-Step Instructions to Prepare Jamie Oliver Lemon Yogurt Cake
Step 1: Preheat the Oven and Prepare the Pan
Proper preparation ensures an evenly baked cake.
- Preheat the oven to 180°C (350°F).
- Grease a 9-inch round cake pan or loaf pan and line with parchment paper.
Step 2: Mix the Dry Ingredients
Combining dry ingredients first ensures even distribution.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Set aside while preparing the wet ingredients.
Step 3: Prepare the Wet Ingredients
A smooth batter ensures a soft and moist cake.
- In a large mixing bowl, whisk together sugar, yogurt, olive oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
- Gradually fold in the dry ingredients, mixing until just combined.
Step 4: Bake the Cake
A perfectly baked cake is golden and springy to the touch.
- Pour the batter into the prepared cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Make the Lemon Syrup (Optional)
A lemon syrup enhances the flavor and keeps the cake extra moist.
- While the cake is baking, heat the lemon juice and sugar in a small saucepan until the sugar dissolves.
- Once the cake is baked, poke small holes with a skewer and pour the syrup over the warm cake.
Step 6: Make the Lemon Glaze (Optional)
A glaze adds a beautiful finish and extra lemony sweetness.
- In a small bowl, mix powdered sugar and lemon juice until smooth.
- Drizzle over the cooled cake before serving.
Step 7: Serve and Enjoy
Final touches make the cake extra special.
- Garnish with lemon zest, fresh berries, or a dusting of powdered sugar.
- Serve at room temperature with tea, coffee, or whipped cream.
Other Jamie Oliver Recipes
What to Serve with Jamie Oliver Lemon Yogurt Cake
Pairing the cake with complementary flavors enhances the experience.
- Fresh Berries: Strawberries, raspberries, or blueberries add a fruity touch.
- Whipped Cream or Greek Yogurt: A creamy contrast to the tangy cake.
- Tea or Coffee: The perfect pairing for an afternoon treat.
- Vanilla Ice Cream: A deliciously sweet contrast.
- Toasted Almonds or Pistachios: Adds crunch and nutty flavor.
Expert Tips for Mastering Jamie Oliver Lemon Yogurt Cake
Follow these tips to get the best results every time.
- Use Fresh Lemons: Freshly squeezed juice and zest provide the best flavor.
- Don’t Overmix the Batter: Overmixing can make the cake dense instead of light.
- Let the Cake Cool Before Adding the Glaze: This prevents it from melting into the cake.
- For Extra Moisture: Pour the lemon syrup over the cake while it’s still warm.
- For a Healthier Version: Swap half of the flour for whole wheat flour and use honey instead of sugar.
Variations of Jamie Oliver Lemon Yogurt Cake
This cake is easily adaptable to different flavors and textures.
- Lemon Poppy Seed Cake: Add 1 tablespoon of poppy seeds for texture.
- Coconut Lemon Cake: Replace some of the flour with ½ cup shredded coconut.
- Berry Lemon Cake: Fold ½ cup blueberries or raspberries into the batter.
- Lemon Almond Cake: Replace ¼ cup of flour with almond flour for a nuttier flavor.
- Vegan Lemon Yogurt Cake: Use dairy-free yogurt and flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
How to Store Leftovers Jamie Oliver Lemon Yogurt Cake?
Proper storage keeps the cake fresh and delicious.
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Store in the fridge for up to 5 days (bring to room temperature before serving).
- Freezing Option: Wrap slices in plastic wrap and freeze for up to 2 months.
- Best Storage Tip: Keep the cake wrapped well to prevent it from drying out.
How to Reheat Jamie Oliver Lemon Yogurt Cake Leftovers?
Reheating properly ensures the cake retains its moisture and texture.
- Oven Method: Warm at 160°C (320°F) for 5-7 minutes.
- Microwave Approach: Heat in short 10-second bursts to avoid drying out.
- Room Temperature: Let the cake sit for 30 minutes if stored in the fridge.
Nutrition Value (per serving)
This cake is balanced with protein, healthy fats, and fiber.
- Calories: 240 kcal
- Protein: 5g
- Carbohydrates: 35g
- Fat: 9g
- Fiber: 1g
- Sugar: 18g
- Sodium: 180mg
FAQs
Can I make this cake without eggs?
Yes! Replace each egg with 1 flax egg (1 tbsp flaxseed + 3 tbsp water).
Can I use flavored yogurt?
Yes! Lemon or vanilla yogurt works well for extra flavor.
How do I make the cake lighter and fluffier?
Use room-temperature ingredients and mix the batter gently.
Final Words
Jamie Oliver’s Lemon Yogurt Cake is a beautifully moist, tangy, and simple dessert that’s perfect for any occasion. Whether served plain, glazed or with fresh fruit, this easy-to-make cake is guaranteed to impress. Try it today and enjoy a homemade, citrusy delight!
Print
Jamie Oliver Lemon Yogurt Cake Recipe
- Prep Time: 10
- Cook Time: 35-40
- Total Time: 24 minute
- Yield: 8–10 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Lemon Yogurt Cake is a light and fluffy cake made with yogurt, lemon juice, and olive oil. It’s an easy-to-make cake with a bright, citrusy flavor and a soft, moist texture, perfect for any occasion.
Ingredients
For the Cake:
A simple mix of wet and dry ingredients ensures a perfectly balanced cake.
-
- 1 ½ cups all-purpose flour (or self-raising flour, see note below)
-
- 1 teaspoon baking powder (skip if using self-raising flour)
-
- ½ teaspoon baking soda
-
- ½ teaspoon salt
-
- ¾ cup sugar
-
- 1 cup plain Greek yogurt (or natural yogurt)
-
- ⅓ cup olive oil or vegetable oil
-
- 2 large eggs
-
- 1 teaspoon vanilla extract
-
- Zest of 2 lemons
-
- Juice of 1 lemon
For the Lemon Syrup (Optional but Recommended):
A lemon syrup adds extra moisture and flavor.
-
- ¼ cup lemon juice
-
- ¼ cup sugar
For the Glaze (Optional):
A simple icing adds a sweet finishing touch.
-
- ½ cup powdered sugar
-
- 2 tablespoons lemon juice
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Proper preparation ensures an evenly baked cake.
-
- Preheat the oven to 180°C (350°F).
-
- Grease a 9-inch round cake pan or loaf pan and line with parchment paper.
Step 2: Mix the Dry Ingredients
Combining dry ingredients first ensures even distribution.
-
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
-
- Set aside while preparing the wet ingredients.
Step 3: Prepare the Wet Ingredients
A smooth batter ensures a soft and moist cake.
-
- In a large mixing bowl, whisk together sugar, yogurt, olive oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
-
- Gradually fold in the dry ingredients, mixing until just combined.
Step 4: Bake the Cake
A perfectly baked cake is golden and springy to the touch.
-
- Pour the batter into the prepared cake pan.
-
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Make the Lemon Syrup (Optional)
A lemon syrup enhances the flavor and keeps the cake extra moist.
-
- While the cake is baking, heat lemon juice and sugar in a small saucepan until the sugar dissolves.
-
- Once the cake is baked, poke small holes with a skewer and pour the syrup over the warm cake.
Step 6: Make the Lemon Glaze (Optional)
A glaze adds a beautiful finish and extra lemony sweetness.
-
- In a small bowl, mix powdered sugar and lemon juice until smooth.
-
- Drizzle over the cooled cake before serving.
Step 7: Serve and Enjoy
Final touches make the cake extra special.
-
- Garnish with lemon zest, fresh berries, or a dusting of powdered sugar.
-
- Serve at room temperature with tea, coffee, or whipped cream.
