It’s sunshine in a slice. Jamie Oliver’s Lemon Yogurt Cake is a moist, zesty and not-too-sweet treat that hits all the right notes. Think of it as the cousin of a lemon drizzle cake. but lighter, tangier and with a soft, tender crumb thanks to the yogurt.
This isn’t a fussy bake. No fancy techniques, no hard-to-find ingredients. It’s the kind of cake you whip up on a slow Sunday morning or when a friend texts saying they’re popping by. It works for breakfast with a cup of coffee, afternoon tea or even dessert with a dollop of cream. Simple. Fresh. Totally satisfying.
Jamie Oliver Lemon Yogurt Cake Recipe
Ingredients Needed
Here’s what you’ll need to pull this off. No surprises but every ingredient has a role to play.
- Plain flour – Gives the cake structure.
- Baking powder – Adds lift. No one wants a dense lemon brick.
- Caster sugar – Sweetens the batter and balances the lemon.
- Natural yogurt – This is the secret to that pillowy-soft texture.
- Eggs – Helps everything hold together. Adds richness.
- Olive oil (light or extra virgin). Keeps it moist and adds a rustic depth.
- Lemons – You’ll use both zest and juice. Go fresh, always.
- Vanilla extract – A small splash rounds out the flavor.
- Salt – Just a pinch. It makes the lemon pop.
Optional but lovely:
- Icing sugar – For dusting or making a simple glaze.
- Poppy seeds – Jamie sometimes throws these in for a little crunch.
Equipment Needed
No fancy gear here. If you’ve got a basic kitchen, you’re good to go.
- Mixing bowls (at least one big one)
- Whisk or electric hand mixer
- Measuring cups or digital scale
- Microplane or fine grater (for zesting lemons)
- Loaf tin or round cake tin (Jamie uses a standard 1lb loaf tin)
- Baking paper or oil for greasing
- Oven (obviously)
That’s it. Nothing intimidating.
How To Make Jamie Oliver’s Lemon Yogurt Cake
Here’s the process, broken down simply and clearly. You’ll be surprised how low-effort this is.
1. Preheat The Oven
Set it to 180°C (350°F). Grease and line your tin with parchment. You’re setting the stage.
2. Mix The Wet Stuff
In a large bowl, combine:
- Yogurt
- Eggs
- Sugar
- Olive oil
- Vanilla
- Lemon zest and juice
Whisk it together until smooth and pale. The yogurt should break up any clumps and the mixture will start to smell amazing already.
3. Add The Dry Stuff
In a separate bowl, mix:
- Flour
- Baking powder
- Salt
Now gently fold the dry mix into the wet. Don’t overmix-just combine until no dry streaks remain. The batter should be silky and pourable.
4. Bake It
Pour the batter into your prepared tin. Smooth the top. Bake for around 35-40 minutes. You’re looking for a golden top and a skewer to come out clean.
5. Cool And Finish
Let it cool in the tin for 10 minutes, then move to a wire rack. Dust with icing sugar or drizzle with a simple lemon glaze (just lemon juice + icing sugar) if you want to take it up a notch.
What I Learnt
This cake reminded me that you don’t need a ton of butter or complicated steps to make something delicious. The yogurt? Game changer. It gives the cake a tender crumb you don’t get from butter-based recipes.
I also realized how flexible this cake is. You can tweak the citrus (swap in orange or lime), add berries or even play with the flour (try whole wheat or almond flour for variation). Once you get the base recipe down, it’s your playground.
And maybe most of all: baking doesn’t have to be intimidating. This is the kind of recipe that builds confidence. No stress. Just joy.
Recipe Tweaks For Jamie Oliver’s Lemon Yogurt Cake
Jamie’s original lemon yogurt cake is simple and foolproof. But that doesn’t mean you can’t play around with it. Let’s talk flavor upgrades, texture tricks and ingredient swaps that make this cake truly your own.
1. Citrus Remix
Lemon is classic. Bright, zingy and clean. But you’re not married to it. Try half lemon, half orange zest for a warmer citrus profile. Blood orange adds a rich color and mellow sweetness. Grapefruit? Bittersweet and grown-up.
2. Add A Crunch
Want texture? Toss a handful of poppy seeds or chia seeds into the batter. They don’t mess with the flavor but give you a delightful little crunch in every bite.
3. Swap The Yogurt
Greek yogurt makes the cake moist and rich. But feel like experimenting? Try sour cream for a denser crumb. Or go dairy-free with coconut yogurt. it adds a subtle tropical twist that works beautifully with lemon.
4. Sweeten It Your Way
Jamie uses caster sugar but you’ve got options. Swap in honey for a floral sweetness (just reduce the liquid elsewhere slightly). Maple syrup adds earthiness. Coconut sugar gives a darker, caramel-like edge.
5. Make It Boozy (or Not)
Want an adult version? Brush the cake with a lemon liqueur glaze while it’s still warm. It soaks in and adds an extra kick. No booze? Use a lemon-sugar syrup instead-it keeps the cake ultra-moist and intensifies the citrus punch.
6. Upgrade The Glaze
You can do more than powdered sugar + lemon juice. Add a bit of mascarpone or cream cheese to the glaze for richness. Or go the other way and spike it with lavender or rosewater for something unexpected.
Storage Tips For Leftovers
Let’s be honest-you’ll probably eat half of it straight from the cooling rack. But if you do have leftovers, here’s how to keep them perfect.
Room Temperature (Short-Term)
This cake stays moist for a few days. Keep it in an airtight container on the counter for up to 3 days. Just don’t slice it all at once. Cut what you need and let the rest stay whole. it stays fresher longer that way.
Fridge (Medium-Term)
If your kitchen runs warm or you added cream to the glaze, the fridge is your friend. Wrap slices tightly or pop the whole thing into a sealed cake tin. It’ll keep for up to 5 days.
Pro tip: Bring it back to room temp before eating. Cold cake dulls the flavor and this one deserves better.
Freezer (Long-Term)
Yes, you can freeze it. Wrap individual slices in clingfilm, then foil. Freeze flat. They’ll last 1-2 months easy. To defrost, let a slice sit on the counter for about an hour. Or warm it up in the microwave for that just-baked magic.
What To Eat With Jamie Oliver’s Lemon Yogurt Cake?
This cake is surprisingly versatile. It’s not just dessert. it can do breakfast, tea time or even a fancy dinner finale. Here’s how to build a plate around it:
1. Fresh Berries
Blueberries, raspberries or strawberries-whatever you’ve got. Toss them with a little sugar and let them sit for 10 minutes to release their juices. Spoon them on top and watch the cake soak it all in.
2. Whipped Cream Or Yogurt
Simple whipped cream is a classic. But want to stay in theme? Whip some Greek yogurt with honey and a splash of vanilla. It’s creamy, tangy and pairs perfectly with the lemon.
3. Ice Cream
Vanilla is obvious but try lemon sorbet for a double-citrus blast. Or go bold with a scoop of pistachio ice cream. The nutty flavor contrasts beautifully with the bright lemon.
4. Hot Drinks
Coffee balances the sweetness. Earl Grey tea is a match made in citrus heaven. For something comforting, try chamomile. it won’t overpower the delicate flavors in the cake.
5. Brunch Companion
Here’s a wild idea: serve thin slices alongside eggs and smoked salmon at brunch. That sweet-salty contrast? Incredible.
FAQs
Can I Use A Different Type Of Yogurt For This Cake?
Yes, you can use Greek yogurt or any plain yogurt. Just make sure it’s not flavored or too watery.
How Do I Make This Cake Gluten-free?
Simply swap the all-purpose flour with a gluten-free flour blend. You might need to adjust the baking time slightly.
Can I Add Extra Flavor To The Cake?
Absolutely! You can add a splash of vanilla extract or even some poppy seeds for an extra twist.
