Jamie Oliver’s lemon cake is one of those desserts that walks the perfect line between zesty and sweet. It’s simple but not boring. You get this soft, buttery sponge that’s soaked in tangy lemon syrup, then topped with a sweet glaze or icing-depending on which variation you follow.
What makes it stand out? It’s not overloaded with sugar. The lemon flavor actually shines. Jamie’s twist is keeping it rustic, homey and honest. No frills. Just real ingredients doing their thing.
Jamie Oliver Lemon Cake Recipe
Ingredients Needed
You won’t need anything fancy here. Everything’s likely already in your kitchen. or easy to find at any grocery store.
For The Cake
- 225g unsalted butter, room temp (soft, not melting)
- 225g caster sugar
- 4 large free-range eggs
- 225g self-raising flour, sifted
- Zest of 2 lemons
For The Syrup
- Juice of 2 lemons
- 100g icing sugar
For The Glaze (optional But Worth It)
- 150g icing sugar
- 1-2 tbsp lemon juice, just enough to get that pourable consistency
If you like texture, a sprinkle of poppy seeds or a few crushed pistachios on top can be a nice touch. Totally optional.
Equipment Needed
Nothing over-the-top here. You’ll want:
- A mixing bowl
- Electric mixer (or a strong arm and a wooden spoon)
- Loaf tin (standard size, greased and lined)
- Zester or grater
- Sieve for flour and icing sugar
- Cooling rack
- Small saucepan (for the syrup)
- Pastry brush (optional but useful for the syrup step)
How To Make Jamie Oliver’s Lemon Cake
This part is where the magic happens. It’s not complicated-just follow each step with care.
Step 1: Prep The Oven And Tin
Preheat your oven to 180°C (350°F). Line your loaf tin with parchment paper. Grease it a little just to be safe.
Step 2: Cream The Butter And Sugar
In a big bowl, beat together the butter and caster sugar until pale and fluffy. This part is key. don’t rush it. You’re building air into the batter.
Step 3: Add The Eggs
Crack in the eggs, one at a time. Beat well after each one. Don’t panic if it looks a bit curdled. Once you add the flour, it’ll come together.
Step 4: Fold In Flour And Zest
Sift in the self-raising flour and fold it in gently. Add the lemon zest and mix until just combined. Don’t overmix. You want a soft, smooth batter-not glue.
Step 5: Bake
Pour the batter into your tin. Smooth out the top. Bake for about 45-50 minutes or until a skewer comes out clean.
Step 6: Make The Syrup
While the cake bakes, gently heat the lemon juice and icing sugar in a small pan. Stir until dissolved. No boiling.
Step 7: Syrup Soak
As soon as the cake comes out, poke holes in the top with a skewer and pour the warm syrup over it. Slowly. Let it soak in. This is what makes the cake moist and flavorful.
Step 8: Glaze (if Using)
Once the cake cools completely, mix the icing sugar with enough lemon juice to make a thick but pourable glaze. Drizzle it over the top. Let it set. Or don’t. Up to you.
What I Learnt
Honestly, I didn’t expect something this simple to hit that hard.
- Zesting matters. It’s not just a garnish. it’s where all the lemon flavor lives.
- Don’t skip the syrup. This isn’t optional. It transforms the cake from good to “Where”s the second slice”?
- Patience pays off. Let the cake cool before glazing. If you rush, the glaze melts and runs everywhere.
Also: this cake lasts well for a few days. In fact, it might be better the next day.
Recipe Tweaks For Jamie Oliver’s Lemon Cake
Jamie Oliver’s lemon cake is a classic-zesty, moist and a total crowd-pleaser. But let’s be honest: once you’ve made it a couple of times, you start wondering… what if I tried this or that? That’s where things get fun.
1. Boost the Lemon Factor
The original has a good lemon flavor but if you’re a lemon lover, go all in.
- Add extra zest-try zesting two whole lemons.
- Mix in a tablespoon of lemon juice to the batter and the glaze for that sharp citrus punch.
- Want a bolder twist? Add a touch of lemon extract (just ½ tsp) for depth.
2. Swap the Sugar
Standard caster sugar works fine, but:
- Use golden caster sugar for a richer, slightly caramel vibe.
- Want something fancier? Try honey or maple syrup but reduce the amount slightly and adjust the liquid elsewhere to keep the batter balanced.
3. Add Texture
Plain cakes are lovely but texture makes them exciting.
- Toss in a handful of poppy seeds. they don’t alter the taste much but add a delightful crunch.
- Or mix in chopped pistachios or toasted almonds for a nuttier edge.
4. Make It Boozy (if you’re into that)
Brush the finished cake with a glaze made from Limoncello or a light citrus liqueur. This works especially well if you’re serving it for adults-only gatherings.
5. Go Gluten-Free or Dairy-Free
This cake adapts surprisingly well.
- Use almond flour or a 1:1 gluten-free blend.
- For dairy-free folks, switch the butter for coconut oil or a plant-based margarine. The cake will still come out soft and lovely.
Storage Tips For Leftovers
Lemon cake leftovers? Rare but it happens. And storing them right means you’ll enjoy them just as much the next day. or the next week.
Short Term (1-3 Days)
- Keep the cake in an airtight container at room temperature.
- If it has a glaze or icing, line the container with parchment to stop sticking.
- Avoid storing it in the fridge unless your kitchen is warm. it can dry the cake out.
Mid Term (up To 5 Days)
- Wrap individual slices in cling film or beeswax wrap and keep them in the fridge.
- Let slices come to room temp before eating for best flavor and texture.
Long Term (up To 3 Months)
- Slice the cake and freeze individual pieces.
- Wrap tightly in plastic wrap and pop into a zip-top freezer bag or sealed container.
- To eat, just thaw on the counter for a couple of hours or zap it in the microwave for 20-30 seconds.
Bonus tip: Add a bit of lemon drizzle over thawed cake to refresh the flavor.
What To Eat With Jamie Oliver’s Lemon Cake?
Lemon cake shines on its own but pair it right and it becomes next-level. Here’s how to build a plate around it:
1. Fresh Berries
Blueberries, raspberries or strawberries-take your pick.
Their tartness and juicy pop work beautifully with lemon. Add a spoon of softly whipped cream and you’ve got elegance with zero effort.
2. Greek Yogurt or Crème Fraîche
A dollop on the side adds creaminess and a little tang that plays up the citrus notes. Sweeten it with a drizzle of honey or not-totally your call.
3. Lemon Curd or Berry Compote
Double down on the lemon theme or balance it with something fruity and rich. Spoon some warm compote over the cake to create a dessert that feels way fancier than the effort it takes.
4. Tea Or Coffee Pairings
- Earl Grey and lemon cake are meant to be together. The bergamot in the tea pulls out the citrus notes perfectly.
- Prefer coffee? Go for a light roast. something nutty or fruity.
- For a summer twist, serve the cake cold with iced green tea and mint.
5. Light Cheese Plate
Hear me out: a tiny wedge of mild goat cheese or ricotta, a sliver of lemon cake, maybe a cracker and a bit of fig jam? It’s a savory-sweet situation worth trying.
FAQs
What Makes Jamie Oliver’s Lemon Cake So Special?
It’s got a moist, zesty texture with fresh lemon juice and zest, plus a touch of yogurt to keep it light and fluffy.
Can I Make Jamie Oliver’s Lemon Cake Without Yogurt?
You can, but yogurt adds moisture and a subtle tang. You could substitute it with sour cream or even buttermilk.
How Do I Make The Lemon Glaze For Jamie Oliver’s Cake?
Simply mix powdered sugar with fresh lemon juice until smooth, then pour it over the cooled cake for a sweet, tangy finish.
