Jamie Oliver’s Lemon Drizzle Cake is the kind of dessert that’s hard to forget. It’s simple, yes-but don’t mistake that for boring. This cake is soft, buttery and completely soaked in lemon syrup. The top gets a nice sugary crust while the inside stays rich and tender with that signature lemon zing.
Jamie doesn’t try to reinvent the wheel here. He just does the classics right. No extra fuss. Just real ingredients, balanced flavors and a method that even first-time bakers can follow without panicking. It’s the kind of cake that feels like sunshine on a plate-bright, cheerful and gone too quickly.
Jamie Oliver Lemon Drizzle Cake Recipe
Ingredients Needed
Here’s what you’ll need. No hard-to-find stuff. Just kitchen basics with a lemon twist.
For The Cake
- 225g unsalted butter, room temp
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- Finely grated zest of 1 lemon
- A pinch of salt
For The Drizzle
- Juice of 1 ½ lemons
- 85g caster sugar
That’s it. Seven ingredients total. Most of them are probably already in your kitchen. The only thing you must have fresh? The lemons. No bottled juice here. it just doesn’t hit the same.
Equipment Needed
Keep it minimal. You won’t need anything fancy. Here’s what Jamie’s recipe typically uses:
- A loaf tin (usually 8 x 21 cm)
- Baking paper
- Mixing bowls
- A hand mixer (or a stand mixer or a wooden spoon if you’re feeling rustic)
- Zester or fine grater
- Juicer (or just use your hands)
- Skewer or toothpick (for checking doneness and poking the drizzle holes)
If you’ve ever baked even once, you probably have all this already. No food processors, no water baths, no drama.
How To Make Jamie Oliver’s Lemon Drizzle Cake
This is where the magic happens. Let’s walk through it:
Step 1: Prep
Preheat your oven to 180°C (350°F). Line your loaf tin with baking paper. Grease it too, just to be safe.
Step 2: Cream It
In a large bowl, cream together the butter and sugar until it’s pale and fluffy. This step is key. Don’t rush it. It sets the foundation for that airy crumb.
Step 3: Add Eggs One By One
Crack in the eggs, one at a time. Mix well after each. If it starts to curdle a bit, add a spoonful of flour-that’ll bring it back.
Step 4: Add The Zest
Grate in the lemon zest. This is where the flavor starts waking up.
Step 5: Fold In Flour
Sift in the self-raising flour and salt, then fold gently. You want to keep all that air in the batter, so no aggressive mixing.
Step 6: Into The Tin
Spoon the batter into your prepared tin. Smooth the top.
Step 7: Bake
Bake for about 45-50 minutes. It’s ready when a skewer inserted in the center comes out clean. The top should be golden and slightly crisp.
Step 8: Make The Drizzle
While the cake’s still warm, mix the lemon juice with caster sugar to make your drizzle.
Step 9: Poke And Pour
Poke holes all over the cake with a skewer. Then slowly pour the drizzle over the top. Let it sink in. This is where the cake goes from good to unforgettable.
Step 10: Let It Cool
Cool it in the tin. The syrup will set, the crumb will settle and the flavor will just get better with time.
What I Learnt
A few things really stood out to me while making this cake:
- Don’t underestimate the zest. It adds brightness without sourness. The zest is where the lemon lives.
- Timing matters. Pour the drizzle while the cake’s still warm. That way, it seeps into every crack. Wait too long and it just runs off.
- Texture is key. This cake nails that contrast-soft inside, crisp sugar top. That’s the beauty of a lemon drizzle done right.
- You don’t need to overcomplicate baking. This isn’t a showstopper with layers and ganache. But it’s memorable. Sometimes simple wins.
Recipe Tweaks For Jamie Oliver’s Lemon Drizzle Cake
Jamie’s lemon drizzle is already a bit of a classic-light, moist sponge with that sharp-sweet zing from the lemon syrup. But, if you’ve made it once and want to play around, there’s plenty of room to put your own spin on it.
1. Boost the Lemon Factor
Jamie’s recipe uses lemon zest and juice but you can push it further. Try using the zest of two or even three lemons. For the syrup, mix lemon juice with a touch of lemon extract. it intensifies the flavor without making it overly sour. Want it extra sharp? Add a tiny bit of citric acid to the drizzle (just a pinch!).
2. Swap the Sugar
Instead of plain white caster sugar, try golden caster sugar. It adds a warmer, more caramel-y depth. For the drizzle itself, you could even use icing sugar for a silkier, more delicate finish. Brown sugar works too but it’ll change the color and give a more toffee-like edge.
3. Add Texture
Fold in a handful of poppy seeds for a nutty crunch. Toasted flaked almonds sprinkled on top before baking give a lovely finish and a bit of bite. If you’re feeling wild, try a few crushed pistachios in the batter.
4. Switch Up the Flour
Jamie’s cake is typically made with self-raising flour but if you’re using plain flour, just add 1 tsp baking powder per 100g. You can even go half-and-half with ground almonds to get a denser, more rustic texture that soaks up the drizzle like a dream.
5. Add a Glaze
After the syrup soaks in, consider adding a thin lemon icing glaze on top (just icing sugar + lemon juice). It sets into a shiny, slightly crunchy top layer that’s so satisfying to cut through.
Storage Tips For Leftovers
Let’s be honest-leftover lemon drizzle cake is a rare thing. But if you’ve managed to save some, here’s how to keep it just as good on day two (or three).
Room Temp First
If you’re eating it within a day or two, just wrap it tightly in cling film or pop it in an airtight tin. Keep it in a cool, dry spot. This keeps the sponge soft and the drizzle from making everything too soggy.
Refrigerate (If Needed)
If your kitchen is warm or humid, refrigerate it. but do so carefully. Wrap it well to avoid it drying out. Take it out about an hour before eating so it comes back to room temperature and softens up again.
Freeze It
Yes, lemon drizzle freezes like a champ. Slice it first, wrap each piece in cling film, then pop them in a freezer bag. Defrost at room temp-takes about an hour. It stays zingy and moist, no problem.
Pro tip: If you’re freezing a whole loaf, skip the drizzle part before freezing. Instead, defrost the cake and add the syrup fresh. it soaks in better and tastes brighter.
What To Eat With Jamie Oliver’s Lemon Drizzle Cake?
Lemon drizzle is lovely solo but if you want to elevate it, here’s what pairs beautifully:
1. A Cup of Tea (obviously)
You can’t go wrong with classic English breakfast tea. But Earl Grey adds a floral note that plays really well with the lemon. Green tea works too. especially jasmine or citrus blends.
2. Creamy Companions
Whipped cream, crème fraîche or even a little scoop of vanilla ice cream make the sharp lemon pop even more. Greek yogurt with a drizzle of honey adds tang and balances out the sweetness.
3. Fresh Berries
Raspberries are perfect-sweet and slightly tart. Blueberries or sliced strawberries also pair well. Serve them on the side or scatter them over the top.
4. Something Boozy (if you’re feeling fancy)
A glass of limoncello on the side? Why not. Or try a splash of elderflower liqueur in sparkling water. Even a light dessert wine like Moscato plays nicely.
5. Turn It Into a Dessert Plate
Warm up the cake slightly, then serve with a berry compote, a scoop of mascarpone and a sprinkle of crushed pistachios. It turns from afternoon snack into dinner party-worthy pudding.
FAQs
How Do I Make Jamie Oliver’s Lemon Drizzle Cake Extra Moist?
Use room temperature ingredients and don’t over-mix the batter. Adding a bit of sour cream or yogurt can also help keep it moist.
Can I Make The Lemon Drizzle Cake Ahead Of Time?
Yes, you can! It actually gets better as it sits. Just cover it well and store it at room temperature for up to 3 days.
What Can I Substitute If I Don’t Have Caster Sugar?
You can use regular granulated sugar, but caster sugar dissolves more easily and gives a finer texture.
