Jamie Oliver’s Gluten-Free Lemon Drizzle Cake is a moist, zesty treat with a sweet-tart lemon glaze that seeps into the cake, making it deliciously soft and full of citrusy flavor. Made with gluten-free flour, this cake is perfect for anyone avoiding gluten but craving a classic lemon dessert.
What is Jamie Oliver’s Gluten-Free Lemon Drizzle Cake?
Jamie Oliver’s Gluten-Free Lemon Drizzle Cake is a simple sponge cake infused with fresh lemon juice and zest. Once baked, it’s soaked with a lemony syrup that gives it a tender texture and a refreshing, tangy flavor. This cake is made with gluten-free flour, making it suitable for gluten-sensitive individuals.
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Why You Should Try This Recipe
- Bursting with Lemon Flavor: Perfect for lemon lovers with a refreshing, zesty taste.
- Gluten-Free Alternative: Great for those who need a gluten-free dessert without compromising flavor.
- Soft and Moist Texture: The lemon drizzle keeps the cake moist and tender.
- Easy to Make: Simple ingredients and straightforward steps.
- Perfect for Any Occasion: Great for afternoon tea, dessert, or a special treat.
Ingredients Needed to Make Jamie Oliver’s Gluten-Free Lemon Drizzle Cake
For the Cake
- 225g (1 cup) Unsalted Butter (softened): Adds richness and moisture.
- 225g (1 cup) Caster Sugar: Sweetens the cake and balances the tart lemon.
- 4 Large Eggs: Provides structure and a light texture.
- 225g (1 3/4 cups) Gluten-Free Self-Raising Flour: Ensures a fluffy texture while keeping it gluten-free.
- 1 tsp Baking Powder: Adds extra lift and lightness.
- 2 Lemons (zested and juiced): Adds a fresh, tangy flavor to the cake.
For the Lemon Drizzle
- 100g (1/2 cup) Granulated Sugar: For a sweet and crunchy topping.
- Juice of 1 Lemon: Mixed with sugar for a tangy drizzle.
Instructions to Make Jamie Oliver’s Gluten-Free Lemon Drizzle Cake
Step 1. Preheat the Oven and Prepare the Loaf Pan
Preheat your oven to 180°C (350°F). Grease a 9×5-inch loaf pan with butter or line it with parchment paper to ensure the cake releases easily after baking.
Step 2. Cream Butter and Sugar
In a mixing bowl, beat the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
Step 3. Add Eggs and Lemon Zest
Beat in the eggs one at a time, mixing well after each addition. Add the zest of two lemons and mix to combine.
Step 4. Fold in the Dry Ingredients
Sift the gluten-free self-raising flour and baking powder into the wet mixture. Gently fold the flour mixture into the batter, being careful not to overmix, to keep the cake light.
Step 5. Pour into the Pan and Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.
Step 6. Prepare the Lemon Drizzle
While the cake is baking, mix the granulated sugar with the juice of one lemon in a small bowl. Stir until the sugar is partially dissolved; this will create a slightly crunchy topping.
Step 7. Drizzle the Cake
When the cake is done baking, let it cool in the pan for 10 minutes. Then, poke small holes in the top of the cake using a skewer and slowly pour the lemon drizzle over the cake, allowing it to soak in.
Step 8. Cool, Slice, and Serve
Allow the cake to cool completely in the pan before removing and slicing. Enjoy plain or with a dusting of icing sugar on top.
What Goes Well With Lemon Drizzle Cake
- Whipped Cream – Adds lightness and balances the tartness.
- Fresh Berries – Complements the lemon flavor beautifully.
- Greek Yogurt – For a slightly tangy contrast.
- Vanilla Ice Cream – This makes it a delightful summer dessert.
- Cup of Tea – The perfect pairing for a classic British treat.
Expert Tips for Making the Best Lemon Drizzle Cake
To achieve the best lemon drizzle cake, keep these tips in mind:
- Use Fresh Lemons – Freshly squeezed lemon juice and zest add the best flavor.
- Check Doneness Early – Ovens vary, so check the cake at the 40-minute mark to avoid overbaking.
- Allow Drizzle to Soak – Letting the drizzle soak into the warm cake enhances the flavor.
- Don’t Overmix – Gently fold in the flour to keep the cake tender.
- Gluten-Free Self-Raising Flour – If you don’t have self-raising, add 1 tsp baking powder for each cup of gluten-free flour.
Easy Variations of Jamie Oliver’s Lemon Drizzle Cake
Try these variations to add unique flavors:
- Add Poppy Seeds – Mix in 1-2 tbsp of poppy seeds for a bit of texture.
- Use Orange Zest – Substitute lemon zest with orange for a citrus twist.
- Top with Lemon Icing – For an extra layer of sweetness, drizzle a simple lemon glaze on top.
- Make it Dairy-Free – Use dairy-free butter for a dairy-free option.
- Add Lavender – A pinch of dried culinary lavender pairs beautifully with lemon.
Best Practices to Store Lemon Drizzle Cake
- Store at Room Temperature – Keep in an airtight container for up to 3 days.
- Refrigerate for Longer Storage – Store in the fridge for up to 5 days, but bring it to room temperature before serving.
- Freeze for Up to 2 Months – Wrap slices individually and freeze. Thaw at room temperature before serving.
Best Practices to Reheat Lemon Drizzle Cake
- Room Temperature – Lemon drizzle cake is best served at room temperature.
- Oven Reheat – If you prefer it warm, reheat slices in the oven at 160°C (325°F) for about 5 minutes.
How Can I Make Lemon Drizzle Cake Healthier?
- Reduce Sugar – Use less caster sugar in the batter or omit the drizzle.
- Substitute Greek Yogurt for Butter – Replace half the butter with Greek yogurt to reduce fat.
- Use Whole-Wheat Flour – For a bit of fiber, use gluten-free whole-grain flour.
- Add Fresh Berries – Mix in blueberries or raspberries for natural sweetness.
- Skip the Drizzle – Enjoy the cake plain for a lower-sugar option.
Nutrition Value (per serving)
- Calories: 290
- Carbohydrates: 39g
- Protein: 4g
- Fat: 13g
- Fiber: 1g
- Sugar: 26g
Final Words
Jamie Oliver’s Gluten-Free Lemon Drizzle Cake is a fresh, zesty delight that combines a tender crumb with the perfect amount of lemony sweetness. Whether you’re baking for gluten-free guests or simply love a good lemon cake, this recipe is sure to please. Enjoy each slice with a cup of tea or on its own for a refreshing, tangy treat!
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Jamie Oliver Gluten Free Lemon Drizzle Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Gluten-Free Lemon Drizzle Cake is a simple sponge cake infused with fresh lemon juice and zest. Once baked, it’s soaked with a lemony syrup that gives it a tender texture and a refreshing, tangy flavor. This cake is made with gluten-free flour, making it suitable for gluten-sensitive individuals.
Ingredients
For the Cake
- 225g (1 cup) Unsalted Butter (softened): Adds richness and moisture.
- 225g (1 cup) Caster Sugar: Sweetens the cake and balances the tart lemon.
- 4 Large Eggs: Provides structure and a light texture.
- 225g (1 3/4 cups) Gluten-Free Self-Raising Flour: Ensures a fluffy texture while keeping it gluten-free.
- 1 tsp Baking Powder: Adds extra lift and lightness.
- 2 Lemons (zested and juiced): Adds a fresh, tangy flavor to the cake.
For the Lemon Drizzle
- 100g (1/2 cup) Granulated Sugar: For a sweet and crunchy topping.
- Juice of 1 Lemon: Mixed with sugar for a tangy drizzle.
Instructions
Step 1. Preheat the Oven and Prepare the Loaf Pan
Preheat your oven to 180°C (350°F). Grease a 9×5-inch loaf pan with butter or line it with parchment paper to ensure the cake releases easily after baking.
Step 2. Cream Butter and Sugar
In a mixing bowl, beat the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
Step 3. Add Eggs and Lemon Zest
Beat in the eggs one at a time, mixing well after each addition. Add the zest of two lemons and mix to combine.
Step 4. Fold in the Dry Ingredients
Sift the gluten-free self-raising flour and baking powder into the wet mixture. Gently fold the flour mixture into the batter, being careful not to overmix, to keep the cake light.
Step 5. Pour into the Pan and Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.
Step 6. Prepare the Lemon Drizzle
While the cake is baking, mix the granulated sugar with the juice of one lemon in a small bowl. Stir until the sugar is partially dissolved; this will create a slightly crunchy topping.
Step 7. Drizzle the Cake
When the cake is done baking, let it cool in the pan for 10 minutes. Then, poke small holes in the top of the cake using a skewer and slowly pour the lemon drizzle over the cake, allowing it to soak in.
Step 8. Cool, Slice, and Serve
Allow the cake to cool completely in the pan before removing and slicing. Enjoy plain or with a dusting of icing sugar on top.
