I first stumbled across Jamie Oliver’s Lemon Yogurt Cake when I was looking for a simple dessert that could impress without requiring too many complicated steps. I had just gotten into baking, and all those fancy recipes with layers and precise temperatures were a bit intimidating. What caught my attention was the description of this cake: moist, flavorful, and easy to make. It felt like the perfect starting point for a baking adventure. The best part? It was a cake that didn’t require anything too fussy, and it promised a burst of fresh, zesty lemon flavor that felt just right for any season.
As I mixed the ingredients together, I realized this was going to be a staple in my kitchen. It’s a cake that’s just as perfect for a Sunday afternoon coffee as it is for an unexpected guest. If you’re looking for something fresh and bright but don’t want to spend hours in the kitchen, Jamie’s Lemon Yogurt Cake might be just what you need. Let’s break it down.
Jamie Oliver’s Lemon Yogurt Cake Recipe
This cake is one of those that works magic with minimal effort. If you’ve ever made a cake from scratch that just comes together, you’ll know the satisfaction. Here’s Jamie’s recipe, simplified for you to try at home.
Ingredients
- 1 pot of natural yogurt (around 125g)
- 1 pot of sugar (use the yogurt pot for measurement)
- 1 pot of sunflower oil (you can swap with olive oil for a deeper flavor)
- 3 eggs
- 2 pots of self-raising flour
- 1 lemon zest and juice (fresh is key)
- 1 tsp of baking powder
- Pinch of salt
- Optional: 1 tsp of vanilla extract
Directions
- Preheat your oven to 180°C (350°F).
- Grease and line a 20 cm cake tin.
- In a bowl, combine the yogurt, sugar, oil, and eggs.
- Add the zest and juice of the lemon.
- Sift in the flour, baking powder, and salt.
- Mix everything until smooth.
- Pour the batter into your cake tin.
- Bake for 30-35 minutes until golden and a skewer comes out clean.
- Let it cool before serving.
This recipe is practically foolproof. Even with my tendency to get distracted, this cake always comes out perfect.
Ingredients Needed
What makes this cake so special is the simplicity of the ingredients. Each one plays a vital role, creating a cake that’s both light and rich at the same time.
- Yogurt: This is the base. The creaminess gives the cake moisture, while the tanginess enhances the lemon flavor. It’s key for the texture you’re after.
- Sugar: Balances out the tartness of the yogurt and lemon. It ensures the cake is sweet without being overpowering.
- Sunflower oil: Lighter than butter, it keeps the cake moist and tender. It’s a neutral oil that lets the lemon shine through.
- Eggs: The binding agent. Eggs help with structure while keeping the cake airy.
- Self-raising flour: The easy choice for cakes-there’s no need to add extra leavening agents like baking soda. It gives just the right amount of lift.
- Lemon: The star of the show. Both zest and juice contribute to the refreshing burst of citrus that’s key to this cake’s success.
- Vanilla extract (optional): While Jamie’s recipe doesn’t always include it, I find that a splash of vanilla adds depth, especially if you’re after a more rounded sweetness.
How To Make Jamie Oliver’s Lemon Yogurt Cake
I’ll be honest-when I first saw this recipe, I thought there must be some trick to it. I’d never made a cake with yogurt before. But as it turns out, the process is incredibly straightforward. Here’s how I go about it, step by step:
- Start with a clean bowl. This is crucial because any leftover grease or flour can affect the cake’s texture. I always clean and dry the mixing bowl before starting.
- Mix wet ingredients first. This is my go-to rule for cakes-mix all the wet ingredients like eggs, yogurt, oil, and sugar together before adding anything dry. It helps ensure even distribution and smooth batter.
- Zest and juice the lemon. I always do this last so the zest stays fresh. It takes less than a minute, but it gives the cake an incredible aroma.
- Sift dry ingredients. I sift the flour, baking powder, and salt together. It helps prevent lumps and gives the cake a fluffier texture.
- Fold gently. Once you mix the wet and dry ingredients, don’t overwork the batter. Folding helps keep the air in, giving you a light and airy cake.
Ingredient Science Spotlight
Each ingredient in this cake plays a role that’s supported by science:
- Yogurt’s moisture and acidity: The yogurt provides moisture, but it also has lactic acid, which reacts with the baking powder, making the cake rise beautifully.
- Eggs for structure: Eggs not only bind the ingredients, but they help stabilize the cake’s structure. As they cook, they coagulate, holding everything together and contributing to the cake’s tender crumb.
- Sugar and oil: Both are key in controlling the texture. The sugar retains moisture, while the oil helps keep the cake soft. The oil also ensures that the cake doesn’t dry out during baking.
- Lemon: Not just for flavor, lemon juice helps activate the baking powder, ensuring that the cake rises. The zest, meanwhile, adds essential oils that provide fragrance and extra tang.
- Self-raising flour: This contains both flour and a leavening agent (baking powder), meaning it’s perfect for a cake that needs a little lift but not too much fluffiness.
Expert Tips
- Use room temperature eggs: Cold eggs can make the batter seize up. Room temperature eggs mix better and help achieve a smoother batter.
- Don’t overmix: The less you mix, the lighter your cake will be. Overmixing activates the gluten too much, leading to a dense cake.
- Lemon balance: If you’re not into super tart cakes, use a little less lemon juice or zest. But the lemon really elevates this cake, so I wouldn’t skip it entirely!
- Check for doneness: Ovens vary, so check your cake a few minutes early. If the top is golden and a skewer comes out clean, it’s ready.
Recipe Variations
While the original recipe is fantastic, you can easily tweak it to fit different moods or dietary needs. Here are a few ideas:
- Gluten-free version: Swap out the self-raising flour for a gluten-free flour blend. Add a little xanthan gum to help with structure.
- Add berries: Fresh raspberries or blueberries pair beautifully with lemon. Gently fold them into the batter before baking for an extra burst of flavor.
- Icing: For a sweeter touch, drizzle a glaze made from powdered sugar and lemon juice over the top of the cake. It adds a bit of shine and extra sweetness.
- Coconut: Mix in shredded coconut for a tropical twist. The coconut works really well with the citrusy flavors.
- Herbs: Try adding a little fresh thyme or rosemary to the batter. The herbal notes complement the lemon perfectly.
Final Words
This cake has quickly become a favorite in my house. It’s easy, comforting, and a fantastic way to bring a little sunshine to any day. The combination of simple ingredients and effortless preparation makes it a go-to whenever I need a quick dessert that feels special.
FAQs
How Do I Make Jamie Oliver’s Lemon Yogurt Cake Moist?
To keep the cake moist, use full-fat yogurt and don’t overmix the batter. You can also add a little extra lemon juice to the mix for more flavor.
Can I Substitute Ingredients In Jamie Oliver’s Lemon Yogurt Cake?
Yes, you can swap yogurt for sour cream or buttermilk. If you need a dairy-free option, use almond or coconut yogurt.
How Long Do I Bake Jamie Oliver’s Lemon Yogurt Cake?
Bake the cake for about 45 minutes at 180°C (350°F), but check with a toothpick after 40 minutes to make sure it’s cooked through.