I’ll never forget the first time I baked Jamie Oliver’s Lemon Cake. It was a rainy Saturday afternoon, and I had the entire day ahead of me with nothing but a warm kitchen and a craving for something fresh and zesty. I stumbled upon Jamie’s recipe online and thought, why not give it a try? The cake turned out so perfectly light and tangy, I couldn’t help but share it with friends and family the next day. It was an instant hit, and they all asked for the recipe. Since then, it’s become one of my go-to cakes for everything from birthdays to casual Sunday afternoons. It’s simple but bursting with flavor, and I love how it reminds me of those early baking days where you find magic in the smallest things.
If you’ve never made it, trust me-you’re in for a treat. Jamie Oliver’s Lemon Cake is easy, fragrant, and comes together beautifully. Let’s dive into everything you need to know about making this sweet citrus delight.
Jamie Oliver’s Lemon Cake Recipe
This cake is perfect for those who love a blend of tart and sweet. What sets Jamie’s version apart is the balance between the fresh lemon zest, juice, and the light, buttery texture of the cake. No complicated ingredients or fancy techniques. It’s straightforward yet offers a fresh twist on traditional lemon cakes. Here’s what you can expect:
- Simplicity: You don’t need to be a pro baker to make this.
- Citrus Burst: The lemon flavor is both refreshing and bold without being overwhelming.
- Moist Texture: Thanks to the olive oil in the mix, it’s beautifully moist, even days later.
Ingredients Needed
Before diving into the steps, let’s gather everything. I love this part because you can easily find most of these ingredients in your pantry, and it’s all about quality. Fresh lemons and good olive oil make all the difference. Here’s what you’ll need:
- 2 lemons (zested and juiced)
- 250g self-raising flour (if you don’t have this, regular flour works with a pinch of baking powder)
- 250g caster sugar (granulated can work in a pinch)
- 250g unsalted butter, softened
- 4 large eggs
- 1 tsp baking powder (optional, but adds extra fluffiness)
- 60ml olive oil (trust me on this, the olive oil adds depth and moisture)
- Pinch of salt (brings everything together)
- 1 tsp vanilla extract (optional, but adds warmth)
If you’ve baked before, you probably already have most of this at home. It’s one of those recipes that doesn’t require a trip to the specialty store.
How To Make Jamie Oliver’s Lemon Cake
Baking this cake feels almost meditative. You mix, stir, pour, and watch it rise into a golden, fragrant masterpiece. Here’s a step-by-step breakdown:
- Prep your oven: Preheat it to 170°C (340°F) if you’re using a fan-assisted oven. Grease your cake tin-use butter or oil and line it with parchment paper.
- Mix the dry ingredients: In a bowl, combine the self-raising flour, salt, and baking powder. Set this aside.
- Whisk the wet ingredients: In another bowl, beat the softened butter and sugar until fluffy. I usually use an electric mixer here. Add the eggs one at a time, beating well after each one. Then add your lemon zest and juice, vanilla extract, and olive oil.
- Combine: Gradually add the dry ingredients into the wet mixture. Mix until just combined. Be careful not to overmix, as this can make the cake dense.
- Bake: Pour the batter into the tin and bake for about 40-50 minutes. Keep an eye on it after 40 minutes-use a skewer to check if it comes out clean.
- Cool and serve: Let it cool in the tin for a few minutes before transferring it to a wire rack to cool completely. Once cooled, you can drizzle a lemon glaze or just enjoy it as is!
Ingredient Science Spotlight
What makes this cake so special isn’t just the flavor, but the careful balance of ingredients that create that tender, moist crumb. Here’s what’s happening behind the scenes:
- Olive Oil: While butter is traditional in cakes, olive oil provides a unique moisture and depth of flavor. It’s not overpowering, but it gives a subtle richness that makes the cake feel indulgent without being heavy.
- Self-Raising Flour: This flour already contains leavening agents (baking powder), so it makes the cake rise perfectly without needing extra effort. It also helps keep the crumb light.
- Lemon Zest and Juice: The zest contains essential oils that pack the lemon flavor into the cake. The juice adds a refreshing tang, which balances out the sweetness.
- Eggs: They act as a binder and help the cake rise. Be sure to beat them in well to get a smooth, even batter.
- Baking Powder: Though optional, it’s a great way to ensure the cake rises and stays light, especially if you’re using plain flour.
Expert Tips
If you want to take this cake from delicious to unforgettable, try these tips:
- Room Temperature Ingredients: Always ensure your butter, eggs, and oil are at room temperature before mixing. This helps create an even batter and avoids lumps.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until combined. Overmixing can make the cake dense and tough.
- Glaze It: For an extra lemony touch, mix some powdered sugar with lemon juice to create a simple glaze. Drizzle it over the cake after it’s cooled to add sweetness and a beautiful sheen.
- Rest Time: Let the cake sit for a bit after baking. The flavors meld and develop even more.
Recipe Variations
While Jamie’s original recipe is perfect on its own, there are plenty of ways you can tweak it to fit your tastes:
- Lemon and Blueberry: Add a handful of fresh or frozen blueberries to the batter. The sweetness of the berries pairs wonderfully with the tart lemon.
- Almond Flour: Substitute part of the self-raising flour with almond flour for a nutty flavor and a slightly denser texture.
- Lemon Poppy Seed: Stir in a tablespoon of poppy seeds for added texture and a beautiful pop of color.
- Lemon & Coconut: If you love coconut, add some shredded coconut to the batter. It complements the lemon’s tangy zing beautifully.
- Make it a Layer Cake: Double the recipe, bake two cakes, and sandwich them together with whipped cream or lemon curd for a showstopping dessert.
Final Words
What I love most about Jamie Oliver’s Lemon Cake is its versatility. It’s a fantastic everyday treat, but it can easily be dressed up for special occasions. The balance of sweetness and tanginess makes it a crowd-pleaser. Plus, it’s incredibly forgiving for beginner bakers, which means you’ll impress your friends with minimal effort.
FAQs
How Long Do I Need To Bake Jamie Oliver’s Lemon Cake?
The cake typically bakes for 25 to 30 minutes at 180°C (350°F), but always check with a skewer.
Can I Make Jamie Oliver’s Lemon Cake Without Butter?
Yes, you can swap butter for olive oil or a dairy-free alternative, but the texture may change a bit.
Is It Possible To Freeze Jamie Oliver’s Lemon Cake?
Yes, you can freeze the cake. Just make sure to wrap it tightly in plastic and foil to keep it fresh.