Jamie Oliver’s Lemon Yogurt Cake is a light, zesty, and wonderfully moist cake that combines fresh lemon flavor with creamy yogurt. Perfect as a dessert or a tea-time treat, this cake has a tender crumb and a bright, citrusy flavor that’s both refreshing and satisfying. Simple to make, it’s a great choice for bakers of all levels.
What Is Jamie Oliver’s Lemon Yogurt Cake?
Jamie Oliver’s Lemon Yogurt Cake is a classic, easy-to-make cake featuring yogurt for moisture and lemons for a bright flavor. The yogurt gives the cake a tender crumb and slightly tangy flavor, while fresh lemon juice and zest add vibrant citrus notes. This cake is often finished with a dusting of powdered sugar or a lemon glaze, making it perfect for a sunny afternoon treat or a light dessert.
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Why You’ll Love This Recipe
- Perfectly Moist Texture: Yogurt adds moisture, making the cake soft and tender.
- Fresh Lemon Flavor: The lemon zest and juice bring a refreshing citrus taste.
- Simple and Quick: With minimal ingredients and easy steps, it’s a no-fuss recipe.
- Versatile: Serve it plain, with a dusting of powdered sugar, or a lemon glaze.
- Great for Any Occasion: Ideal for brunch, tea time, or dessert.
Ingredients Needed to Make Jamie Oliver’s Lemon Yogurt Cake
For the Cake
- 200g plain flour – Provides structure to the cake.
- 1½ tsp baking powder – Helps the cake rise and keeps it light.
- 150g caster sugar – Sweetens the cake.
- 1 large lemon (zested and juiced) – Adds fresh, vibrant lemon flavor.
- 125ml plain yogurt – Adds moisture and a slight tang.
- 100ml vegetable oil – Keeps the cake moist and tender.
- 3 large eggs – Binds the ingredients and adds richness.
- 1 tsp vanilla extract – Enhances the flavor.
Optional Lemon Glaze
- 100g icing sugar – For a sweet, smooth glaze.
- 2-3 tbsp lemon juice – Adds extra lemon flavor to the glaze.
Instructions to Make Jamie Oliver’s Lemon Yogurt Cake
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line it with parchment paper for easy removal.
Step 2: Combine the Dry Ingredients
In a mixing bowl, sift together the plain flour and baking powder. Set aside.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the caster sugar, lemon zest, lemon juice, yogurt, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.
Step 5: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin and smooth the top with a spatula to ensure even baking.
Step 6: Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and the cake should feel springy to the touch.
Step 7: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
Step 8: Prepare the Lemon Glaze (Optional)
In a small bowl, mix the icing sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
Step 9: Drizzle the Glaze
Once the cake has cooled, drizzle the lemon glaze over the top, letting it run down the sides for a decorative look. Alternatively, dust the cake with icing sugar for a simpler finish.
Step 10: Serve and Enjoy
Slice and serve the cake as is, or with a side of fresh berries for an added burst of flavor.
What Goes Well with Jamie Oliver’s Lemon Yogurt Cake
- Fresh Berries: Strawberries, raspberries, or blueberries add a pop of color and flavor.
- Whipped Cream: Light and airy, it complements the cake’s tartness.
- Vanilla Ice Cream: Adds a cool, creamy contrast.
- Lemon Curd: Intensifies the lemon flavor for citrus lovers.
- Mint Garnish: Adds a refreshing touch of green.
Expert Tips for the Best Lemon Yogurt Cake
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor.
- Don’t Overmix: Fold the ingredients gently to keep the cake light.
- Cool Before Glazing: Allow the cake to cool fully to prevent the glaze from melting.
- Serve at Room Temperature: This cake tastes best at room temperature for optimal flavor and texture.
- Experiment with Yogurt: Greek or flavored yogurt can add an extra layer of richness or flavor.
Easy Variations of Jamie Oliver’s Lemon Yogurt Cake
- Add Poppy Seeds: Stir in a tablespoon of poppy seeds for texture and flavor.
- Orange Yogurt Cake: Swap the lemon zest and juice for orange to make an orange-flavored cake.
- Coconut Lemon Cake: Add shredded coconut to the batter for a tropical twist.
- Blueberry Lemon Cake: Fold fresh blueberries into the batter for a fruity addition.
- Almond Lemon Cake: Add almond extract and sprinkle with sliced almonds for a nutty flavor.
Best Practices to Store Jamie Oliver’s Lemon Yogurt Cake
- Room Temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for Longer Storage: Keeps well in the refrigerator for up to a week. Bring to room temperature before serving.
- Freeze for Future Enjoyment: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Value (Per Serving)
- Calories: 240 kcal
- Fat: 10g
- Carbohydrates: 34g
- Protein: 4g
- Fiber: 1g
FAQs
Can I Use Greek Yogurt Instead of Plain Yogurt in Lemon Yogurt Cake?
Yes, you can use Greek yogurt instead of plain yogurt. Greek yogurt will add a slightly richer texture to the cake and may make it a bit denser. If using Greek yogurt, you can thin it with a tablespoon of water or milk if desired.
How Do I Make Lemon Yogurt Cake Extra Moist?
To make the cake extra moist, avoid overmixing the batter, as this can make it dense. Using a full-fat yogurt and adding a tablespoon of oil or applesauce can also help keep the cake soft and moist.
Can I Freeze Jamie Oliver’s Lemon Yogurt Cake?
Yes, lemon yogurt cake can be frozen. Allow it to cool completely, then wrap individual slices in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months, and thaw at room temperature before serving.
What’s the Best Topping for Lemon Yogurt Cake?
A lemon glaze made with icing sugar and lemon juice is a popular choice for extra citrus flavor. Alternatively, you can dust the cake with powdered sugar or serve it with fresh berries and whipped cream for a simple yet delicious finish.
Final Words
Jamie Oliver’s Lemon Yogurt Cake is a wonderfully light and refreshing dessert with a tender crumb and bright lemon flavor. With the added creaminess of yogurt, this cake is perfect for any occasion, whether it’s an afternoon tea or a simple dessert. Top with a lemon glaze or a dusting of powdered sugar, and enjoy a deliciously zesty treat!
Other Popular Recipes
- Jamie Oliver Apple and Cinnamon Cake
- Paul Hollywood Cinnamon Rolls
- Jamie Oliver Vegan Carrot Cake
- Jamie Oliver Self Saucing Lemon Pudding
Jamie Oliver Lemon Yogurt Cake
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Lemon Yogurt Cake is a classic, easy-to-make cake featuring yogurt for moisture and lemons for a bright flavor. The yogurt gives the cake a tender crumb and slightly tangy flavor, while fresh lemon juice and zest add vibrant citrus notes. This cake is often finished with a dusting of powdered sugar or a lemon glaze, making it perfect for a sunny afternoon treat or a light dessert.
Ingredients
For the Cake
- 200g plain flour – Provides structure to the cake.
- 1½ tsp baking powder – Helps the cake rise and keeps it light.
- 150g caster sugar – Sweetens the cake.
- 1 large lemon (zested and juiced) – Adds fresh, vibrant lemon flavor.
- 125ml plain yogurt – Adds moisture and a slight tang.
- 100ml vegetable oil – Keeps the cake moist and tender.
- 3 large eggs – Binds the ingredients and adds richness.
- 1 tsp vanilla extract – Enhances the flavor.
Optional Lemon Glaze
- 100g icing sugar – For a sweet, smooth glaze.
- 2–3 tbsp lemon juice – Adds extra lemon flavor to the glaze.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line it with parchment paper for easy removal.
Step 2: Combine the Dry Ingredients
In a mixing bowl, sift together the plain flour and baking powder. Set aside.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the caster sugar, lemon zest, lemon juice, yogurt, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cake dense.
Step 5: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin and smooth the top with a spatula to ensure even baking.
Step 6: Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and the cake should feel springy to the touch.
Step 7: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
Step 8: Prepare the Lemon Glaze (Optional)
In a small bowl, mix the icing sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
Step 9: Drizzle the Glaze
Once the cake has cooled, drizzle the lemon glaze over the top, letting it run down the sides for a decorative look. Alternatively, dust the cake with icing sugar for a simpler finish.
Step 10: Serve and Enjoy
Slice and serve the cake as is, or with a side of fresh berries for an added burst of flavor.
