Jamie Oliver 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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
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.