I’ll never forget the first time I tried Jamie Oliver’s Lemon Drizzle Cake. It was a rainy afternoon, and I was flipping through a cookbook, feeling a bit lazy. But when I stumbled on that golden picture of the cake, my mood lifted instantly. There was something about the lemony glaze, the fluffy texture, and the fresh citrus scent that made it impossible to resist. I decided right then to bake it. Little did I know, it would become one of my go-to desserts.
That was years ago, and every time I make it now, it feels like I’m making a batch of memories. The cake itself is simple, but the flavor is refreshingly bold. It’s just the right mix of sweetness and tang. And the best part? It’s one of those recipes that’s perfect for both beginners and seasoned bakers.
Jamie Oliver’s Lemon Drizzle Cake Recipe
Jamie Oliver’s recipe for Lemon Drizzle Cake is as easy as it is delicious. It’s a showstopper dessert that has that lovely zing from lemon, paired with a moist, soft crumb. It’s the kind of cake that fits any occasion, from a cozy afternoon with tea to a birthday party.
Here’s how you make it:
- Prepare Your Ingredients: You’ll need simple pantry staples and fresh lemons. No weird, hard-to-find stuff here-just everyday ingredients that you can pick up in any supermarket.
- Baking Process: The method is incredibly easy. You mix the dry ingredients, add in the wet ones, and whisk it all together until smooth. Then, you bake it until it’s golden and springy.
- The Drizzle: The magic happens with the glaze. Once the cake is out of the oven, while it’s still warm, you pour the lemon syrup over it. The syrup seeps into the cake, making it even more tender and flavorful.
Ingredients Needed
Before you start, gather these ingredients. They’re nothing fancy, just the kind of things that make a cake taste like home:
- Butter (unsalted): Around 200g, softened
- Caster sugar: 200g, for that perfect sweetness
- Eggs: 4 large ones to give the cake structure and richness
- Self-raising flour: 200g, gives that lift and lightness
- Lemon zest: From 2 lemons, packed with citrus oils
- Lemon juice: Freshly squeezed from the same lemons for that tangy flavor
- Granulated sugar: 85g for the drizzle, which forms a crunchy, sweet topping
- Baking powder: Just a touch to help with the rise
How To Make Jamie Oliver’s Lemon Drizzle Cake
- Preheat the Oven: Set your oven to 180°C (350°F). While it heats up, line a loaf tin with parchment paper.
- Cream the Butter and Sugar: In a bowl, beat the softened butter with caster sugar until it’s light and fluffy. I like to use an electric mixer for this part, but you can do it by hand if you prefer a bit of workout. This step helps create the base for a tender cake.
- Add the Eggs: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This prevents the batter from curdling and ensures a smooth consistency.
- Sift in the Dry Ingredients: Sift the flour and baking powder into the mixture, then gently fold it in with a spatula or wooden spoon. Be careful not to overmix; you just want to combine it all together.
- Zest and Juice the Lemons: Add the zest and juice of both lemons to the batter. This is where the cake gets its zing. The zest adds a burst of citrus oil, and the juice brings that bright tartness.
- Bake: Pour the batter into your prepared tin and smooth the top. Bake for 40-50 minutes or until golden brown and a skewer inserted into the center comes out clean.
- Make the Drizzle: While the cake is baking, mix the granulated sugar with the lemon juice in a small saucepan. Heat it gently until the sugar dissolves.
- Drizzle It: When the cake is out of the oven and still warm, prick it all over with a skewer. Pour the lemon drizzle over the top, allowing it to soak into the cake. Let it cool in the tin for about 10 minutes, then transfer it to a wire rack.
Ingredient Science Spotlight
Baking isn’t just about mixing stuff together-it’s about understanding the role each ingredient plays in creating the perfect texture and flavor. Let’s break down some of the key ingredients in this recipe:
- Butter: This adds moisture and richness, contributing to the cake’s tender crumb. When creamed with sugar, it helps trap air, creating a light texture.
- Eggs: They act as a binding agent, holding everything together. They also help with structure, keeping the cake from being too crumbly. The fat in the yolks adds richness, while the whites provide lift.
- Self-raising Flour: This flour is already mixed with a leavening agent (like baking powder), so you don’t need to add it separately. It helps the cake rise without being too dense.
- Lemon: The lemon zest contains essential oils that provide a strong, fragrant citrus flavor. The juice not only adds a tangy brightness, but it also reacts with the baking soda in the cake to help it rise.
- Granulated Sugar (in the drizzle): This forms the sugar syrup that adds moisture and sweetness. When it hits the hot cake, it gives that signature drizzle effect, keeping the cake soft and flavorful.
Expert Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them mix together better and creates a smoother batter.
- Don’t Overmix: When you add the flour, mix just until it’s combined. Overmixing can make the cake dense instead of light and airy.
- Baking Time: All ovens are different. Check your cake after 40 minutes with a skewer. If it comes out clean, it’s done!
- Let the Cake Rest: Let the cake sit in the tin for about 10 minutes before transferring it to a wire rack. This allows the drizzle to soak in properly.
Recipe Variations
While Jamie Oliver’s version is fantastic, here are a few tweaks you can try to make it your own:
- Lemon and Lavender Drizzle: Add a touch of dried lavender to the batter for a subtle floral note that pairs beautifully with the lemon.
- Blueberry Lemon Drizzle Cake: Fold in a handful of fresh blueberries to the batter for a burst of sweetness. The combination of lemon and blueberry is always a crowd-pleaser.
- Vegan Version: Replace the eggs with a flaxseed egg and use dairy-free butter. You can also use almond or oat milk to keep it plant-based.
- Almond Flour Lemon Cake: For a gluten-free version, swap the flour for almond flour. It will give the cake a denser, nuttier texture, but it still pairs wonderfully with the lemon.
Final Words
This cake has everything. It’s light, zesty, and the drizzle adds just the right amount of sweetness. Whether you’re making it for a special occasion or just because you’re craving something simple and comforting, it never disappoints. Plus, it’s the kind of cake that gets better over time, making it perfect for sharing with friends or storing for later.
FAQs
What Makes Jamie Oliver’s Lemon Drizzle Cake So Special?
The combination of fresh lemon juice and zest, with a perfect balance of sweetness and tanginess, makes this cake incredibly flavorful and moist.
Can I Use A Different Type Of Flour For The Lemon Drizzle Cake?
You can try using gluten-free flour if needed, but the texture might change slightly. Regular self-raising flour gives the best result.
How Long Should I Let The Cake Cool Before Adding The Drizzle?
Let the cake cool for about 10 minutes before drizzling the lemon syrup on top, so it absorbs without soaking too much.