When I first tried making gluten-free baked goods, I felt both curious and skeptical. The idea of gluten-free cakes always seemed a bit bland or crumbly. But after one bite of Jamie Oliver’s Gluten Free Lemon Drizzle Cake, I was converted. The texture was moist and light. The lemony tang was fresh and vibrant. The drizzle on top was a perfect balance of sweetness and zest. It’s one of those recipes that makes you feel like you’ve got a bakery-quality treat at home.
Baking gluten-free doesn’t have to be a challenge, and with the right recipe, you can make something that not only tastes amazing but also looks fantastic. Jamie’s recipe is a great example of that.
Jamie Oliver’s Gluten Free Lemon Drizzle Cake Recipe
Let’s dive right in. Jamie Oliver’s approach to gluten-free baking is both simple and accessible, which is exactly what I love about his recipes. He uses naturally gluten-free ingredients that create a cake that’s as light and fluffy as it is moist.
The key with this recipe is the balance. The cake is tender, while the drizzle adds just the right amount of tangy sweetness. What I love about this recipe is that it doesn’t feel like you’re making a special ’diet’ cake-it just tastes like a good lemon cake that happens to be gluten-free. That’s the magic of Jamie’s technique.
Ingredients Needed
You don’t need to hunt for obscure ingredients to make this cake. It uses some basics you might already have in your kitchen.
- Gluten-Free Flour: A good quality gluten-free flour blend is essential for structure. I use a blend that includes rice flour and potato starch, which work well together.
- Butter: Unsalted butter gives this cake its rich texture. Be sure to soften it to room temperature for smooth mixing.
- Sugar: Granulated sugar gives the cake its sweetness. For the drizzle, you’ll need some extra sugar for that lovely glossy finish.
- Eggs: The eggs help bind the ingredients together and create the cake’s lift.
- Lemon: Fresh lemons are the star here-both the zest for fragrance and juice for that tangy kick.
- Baking Powder: This gluten-free cake needs a little extra leavening, so baking powder will help it rise without gluten.
- Milk: Any milk works, but I’ve had great success with almond milk for a lighter texture.
- Vanilla Extract: A splash of vanilla adds warmth to the cake and balances the lemon.
How To Make Jamie Oliver’s Gluten Free Lemon Drizzle Cake
Making this cake is easier than you might think. Here’s how I do it:
- Preheat the oven to 180°C (350°F). Grease and line a loaf tin with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together your gluten-free flour, baking powder, and a pinch of salt.
- Cream the butter and sugar: In another bowl, beat the butter and sugar together until pale and fluffy. This step helps create the light texture you want.
- Add eggs one by one: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. If you’re feeling cautious, add a little flour mix with each egg to prevent curdling.
- Fold in the dry ingredients: Gradually fold in the dry ingredients and mix until combined. Add in the lemon zest and juice for that burst of citrus flavor.
- Add the milk: Stir in the milk to loosen the batter. It should be smooth and easy to pour.
- Bake: Pour the batter into your prepared tin and bake for about 45 minutes, or until a skewer comes out clean.
- Prepare the drizzle: While the cake is baking, mix lemon juice and sugar in a small pan and heat until the sugar dissolves.
- Finish the cake: When the cake is done, poke some holes in the top using a skewer. Pour the drizzle over the hot cake and let it soak in.
- Cool and serve: Let the cake cool completely before slicing. It’s even better the next day!
Ingredient Science Spotlight
When I first began learning about gluten-free baking, I was fascinated by the science behind it. Gluten plays a key role in traditional cakes by helping them rise and giving them structure. Without it, we need to rely on other ingredients and techniques to achieve the same texture.
- Gluten-Free Flour: In gluten-free baking, we use a combination of flours like rice, almond, and tapioca to mimic the structure that gluten provides. These flours absorb liquid differently, so the texture of gluten-free cakes is often lighter and more delicate.
- Eggs: Eggs are vital here not only for binding but also for structure. They help hold everything together and ensure a nice rise.
- Baking Powder: This acts as the leavening agent, helping the cake puff up without gluten. It’s what creates the airy texture that makes this cake so light.
Expert Tips
If you want your gluten-free lemon drizzle cake to be truly perfect, these tips might help:
- Use Room Temperature Ingredients: I cannot stress this enough. Cold butter or eggs will make the batter lumpy. Make sure everything is at room temperature before starting.
- Don’t Overmix the Batter: Overmixing can make gluten-free cakes dense. Gently fold the ingredients together until they’re just combined.
- Check for Doneness Early: Every oven is different. Start checking your cake a little earlier than the recipe suggests. If it’s golden and a skewer comes out clean, you’re good to go.
- Let the Drizzle Set: After pouring the drizzle over the cake, let it soak in before slicing. This keeps the cake moist without the glaze running off.
Recipe Variations
Jamie’s gluten-free lemon drizzle cake is already delicious, but if you’re in the mood to get creative, there are several ways you can tweak it:
- Add Poppy Seeds: For an extra texture, try adding a tablespoon of poppy seeds to the batter. They pair beautifully with lemon.
- Blueberry Lemon Cake: Add some fresh or frozen blueberries to the batter for a fruity twist.
- Coconut Flour Version: If you like coconut, replace part of the gluten-free flour with coconut flour for a tropical flavor.
- Lemon and Lime: Try mixing lemon and lime juice for a more complex citrus flavor.
Final Words
I’ve made Jamie Oliver’s Gluten Free Lemon Drizzle Cake countless times, and every time it’s a hit. It’s simple, reliable, and always satisfying. Whether you’re making it for a special occasion or just because you’re craving something sweet, this cake will not disappoint.
FAQs
Can I Use A Different Gluten Free Flour For This Recipe?
Yes, you can swap in other gluten free flours like rice flour or coconut flour. Just make sure to use a flour blend that works well for cakes.
How Can I Make The Cake More Moist?
Adding a bit of yogurt or extra lemon juice can help keep the cake moist. You can also drizzle some lemon syrup over the cake while it’s still warm.
Can I Make This Cake Dairy Free As Well?
Definitely! Use a dairy free butter alternative and a plant-based milk like almond milk to make it both gluten and dairy free.