I remember the first time I tried Jamie Oliver’s gluten-free lemon drizzle cake. I was skeptical at first. I had tried a few gluten-free cakes before, and they always had that crumbly texture or weird aftertaste that made me question if it was worth the effort. But as soon as I cut into Jamie’s cake, I was floored. It was light, perfectly moist, and had that zingy lemon flavor that made me feel like I was sitting in a sunny garden in the middle of summer.
That moment made me realize that gluten-free doesn’t have to mean sacrificing taste or texture. This recipe, in particular, has become a favorite in my household. I’ve baked it so many times now that I can do it with my eyes closed. Whether it’s for a family gathering or just a little afternoon treat, this cake always gets rave reviews.
Jamie Oliver’s Gluten Free Lemon Drizzle Cake Recipe
What sets Jamie Oliver’s recipe apart is the balance of flavors and the perfect consistency. It’s simple but so flavorful. I’ve made this recipe countless times, and every time, it comes out exactly the same-moist, fluffy, and packed with a bright citrus punch.
Here’s the beauty of it: Jamie’s recipe doesn’t rely on a ton of special gluten-free flour blends or ingredients. You can find most of the stuff right in your local grocery store. Plus, he does a fantastic job of showing you how to infuse the lemon zest into every bite.
Ingredients Needed
When I first looked at the ingredients for this cake, I thought it was going to be complicated. But the list is actually short and sweet. Here’s what you’ll need:
- Gluten-free self-raising flour: Jamie suggests using a blend of gluten-free self-raising flour. This gives the cake a nice rise without needing any added baking powder.
- Butter: Choose unsalted butter for the best flavor. It adds richness without overwhelming the cake.
- Sugar: A mix of caster sugar for the cake and some extra for the drizzle.
- Eggs: These help bind everything together and make the cake light and fluffy.
- Lemons: You’ll need the zest and juice of fresh lemons for that vibrant citrus flavor.
- Ground almonds: These give the cake a lovely texture and also help keep it moist.
- Baking powder: Just a little to ensure the cake rises perfectly.
How To Make Jamie Oliver’s Gluten Free Lemon Drizzle Cake
Making this cake is so straightforward. Let me walk you through it step-by-step. It’s almost like a ritual for me at this point.
- Prep your ingredients: Preheat your oven to 180°C (350°F). Grease and line your cake tin with parchment paper. I like using an 8-inch round tin for this cake.
- Cream the butter and sugar: Start by creaming the butter and sugar together until it’s light and fluffy. I usually use an electric mixer for this part. It’s like beating in air, which gives the cake its light texture.
- Add the eggs: Crack in the eggs one at a time. If the mixture starts to curdle, don’t panic! Just add a little bit of flour to bring it back together.
- Add the dry ingredients: Gradually fold in the gluten-free self-raising flour, ground almonds, and baking powder. Be gentle so the air you’ve worked to incorporate doesn’t escape.
- Add lemon zest: This is my favorite part. Stir in the fresh lemon zest. The aroma fills the whole kitchen, and it’s absolutely divine.
- Pour and bake: Pour the batter into your prepared tin and bake for about 40-45 minutes, or until a skewer comes out clean.
- Make the drizzle: While the cake is baking, whisk together lemon juice and sugar for the drizzle.
- Drizzle and serve: As soon as the cake is out of the oven, prick it all over with a skewer and pour the lemon drizzle on top. Let it cool before serving. The drizzle soaks in and creates a beautiful glaze.
Ingredient Science Spotlight
I love diving into the science behind ingredients, especially when baking. Here’s a quick breakdown of the key elements that make this cake work so wonderfully:
- Gluten-free flour: Gluten-free flours are made from a blend of different grains, like rice, potato, and corn. They don’t have the same elasticity as wheat flour, so it’s essential to use a self-raising version for rise. The cake still comes out soft and light due to the delicate balance of starches and gums.
- Ground almonds: These are more than just a filler. They help retain moisture, keeping the cake from turning dry and crumbly. Plus, they provide a subtle nutty flavor that complements the lemon perfectly.
- Lemon zest: The zest packs an intense citrus flavor that infuses the whole cake. It’s full of oils that give off a refreshing, aromatic scent, making the cake feel bright and lively.
Expert Tips
When I first started making this cake, I ran into a few hiccups. Here are some of the things I learned over time that make a big difference:
- Room temperature ingredients: Always make sure your butter and eggs are at room temperature. This helps them blend more easily and creates a smoother batter.
- Don’t overmix: The gluten-free batter doesn’t need much stirring. Once the ingredients are combined, stop mixing to avoid making the cake too dense.
- Use fresh lemons: The zest and juice from fresh lemons really make a difference. The bottled stuff can’t quite match the punch of flavor.
- Wait to drizzle: Let the cake cool for at least 10 minutes before adding the lemon drizzle. This ensures the drizzle soaks in properly instead of running off the top.
Recipe Variations
Over time, I’ve tinkered with this recipe and tried a few variations. Some of them turned out better than others, but here are my favorite tweaks:
- Add a layer of blueberries: Before baking, fold in a handful of fresh blueberries. They add a burst of juiciness and a lovely color contrast.
- Make it dairy-free: Swap the butter for a non-dairy butter substitute and use a dairy-free yogurt or coconut yogurt in place of eggs to make the recipe completely dairy-free.
- Zesty lime drizzle: If you’re feeling adventurous, try swapping half the lemon zest for lime zest. The zingy lime gives the cake a unique twist that’s just as refreshing.
Final Words
This gluten-free lemon drizzle cake has become a staple for so many reasons. It’s easy, it’s delicious, and it’s a recipe I can trust to impress anyone. The balance of flavors, the moist texture, and the tangy drizzle-it all comes together in a way that’s truly satisfying. Whether you’re gluten-free or not, this is a cake that should be in everyone’s baking repertoire.
FAQs
Can I Use A Different Type Of Flour For Jamie Oliver’s Gluten Free Lemon Drizzle Cake?
Yes, you can try using other gluten-free flours like rice flour or oat flour, but the texture may change slightly.
Is There A Dairy-free Version Of This Gluten Free Lemon Drizzle Cake?
Yes, you can substitute butter with dairy-free margarine or coconut oil and use a plant-based milk like almond or oat milk.
How Long Does Jamie Oliver’s Gluten Free Lemon Drizzle Cake Last?
It should stay fresh for about 3 to 4 days if stored in an airtight container at room temperature.