Jamie Oliver’s lemon cake is a delicious and refreshing cake that is perfect for any occasion. The tart lemon flavor pairs beautifully with the sweet cake crumb. This cake is relatively easy to make and requires just a few simple ingredients that most bakers are likely to have on hand already. In this comprehensive guide, we will walk through the complete instructions for making Jamie Oliver’s famous lemon cake from start to finish. We will cover everything you need to know, from the ingredient list to tips and tricks for best results. Whether you are new to baking or an experienced baker looking for a easy and impressive cake recipe, this lemon cake is sure to satisfy. So let’s get started!
What You Will Need
Here is a list of all the ingredients and equipment you will need to make Jamie Oliver’s lemon cake:
Cake Ingredients:
– 2 1/2 cups (300g) all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup (240ml) whole milk
– 2 teaspoons vanilla extract
– zest from 2 lemons
– 3/4 cup (180g) unsalted butter, softened
– 1 1/4 cups (250g) granulated white sugar
– 3 large eggs
Lemon Syrup Ingredients:
– juice of 2 lemons (about 1/3 cup or 80ml)
– 1/3 cup (65g) granulated white sugar
Frosting Ingredients:
– 1 1/2 cups (360g) full fat cream cheese, softened
– 1/4 cup (60g) unsalted butter, softened
– 3 3/4 cups (450g) confectioners’ sugar
– 1 tablespoon lemon zest
– 1 tablespoon lemon juice
Equipment Needed:
– Mixing bowls
– Whisk
– Spatula
– Standing or Hand mixer
– 8 or 9 inch cake pans (2 pans)
– Parchment paper
– Wire cooling rack
– Knife
– Pastry brush
– Toothpick
Step-by-Step Instructions
Now let’s go through the steps for making the cake:
Prep the Cake Pans:
1. Preheat your oven to 350°F (177°C).
2. Grease two 8 or 9 inch cake pans with butter or non-stick cooking spray.
3. Cut out two circles of parchment paper and place one in the bottom of each cake pan. You can trace the bottom of the pan on the parchment paper with a pencil first if needed.
4. Lightly dust the parchment paper with flour, tapping out any excess. This will help the cakes seamlessly release from the pans after baking.
Make the Cake:
1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a small bowl, stir together the milk and vanilla. Set aside.
3. Zest the lemons to get 2 tablespoons of zest. Set aside.
4. In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Add the flour mixture in three additions, alternating with the milk mixture in two additions. Beat just until combined after each.
7. Add the lemon zest and stir until distributed throughout the batter.
Bake the Cakes:
1. Divide the cake batter evenly between the two prepared pans.
2. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes.
4. Then, run a knife around the edges and invert the cakes onto a wire rack to cool completely.
Make the Lemon Syrup:
While the cakes are cooling, make the lemony syrup:
1. In a small saucepan, combine the lemon juice and sugar.
2. Warm over medium heat, stirring frequently, until the sugar has fully dissolved.
3. Remove from heat and allow to cool to room temperature.
Assemble the Cake:
1. Once the cakes have fully cooled, level the tops using a long serrated knife to create a flat surface.
2. Place one layer on your serving plate or cake stand.
3. Using a pastry brush, brush evenly with the lemon syrup.
4. Top with about 1 cup of the frosting and spread into an even layer.
5. Place second cake layer on top and brush the top with lemon syrup.
Frost the Cake:
1. In a large mixing bowl, beat the cream cheese and butter together until smooth.
2. Add the confectioners’ sugar, lemon zest, and lemon juice. Beat on low speed until combined.
3. Increase speed to high and beat for 2 full minutes until light and fluffy.
4. Frost the top and sides of the cake with the lemon cream cheese frosting.
5. Garnish with lemon slices or zest if desired.
6. Refrigerate cake for at least 1 hour before slicing and serving.
Tips for Best Results
Here are some helpful tips to ensure your Jamie Oliver lemon cake turns out perfectly:
– Be sure your baking powder is fresh for best rising. Old baking powder may not react properly.
– Don’t overmix the batter once the flour is added. Gentle mixing just until combined will give you the most tender crumb.
– Bake the cakes until a toothpick comes out clean. Underbaked cakes will sink and be dense.
– Allow the cakes to cool completely before assembling. Hot cakes will melt the frosting.
– Brush the cakes evenly with syrup to prevent drying out.
– Make the frosting when ready to use. Refrigerate leftover frosting.
– Chill the finished cake before serving for neat, easy slices.
– Store lemon cake covered in the refrigerator for up to 4 days.
Frequently Asked Questions
Here are answers to some common questions about making Jamie Oliver’s lemon cake:
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour in place of cake flour. The texture may be slightly less tender, but the cake will still taste great.
What pans work best for this recipe?
Optimal pan sizes are 8 or 9-inch round cake pans. The batter can also be divided between two loaf pans. Avoid using a 13×9 inch sheet pan as it will bake and cool unevenly.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and make sure it includes xanthan gum. Also use gluten-free baking powder. The rest of the ingredients are naturally gluten-free.
Can I substitute Greek yogurt for the milk?
Definitely. Plain Greek yogurt is a great substitute for the milk. Just avoid flavored yogurts. Make sure to compensate for the extra thickness by thinning out the batter with a touch more lemon juice or water.
Is room temperature important for the ingredients?
Having your butter and eggs at room temperature helps them cream together into a nice fluffy batter. Cold ingredients may not incorporate as well. Softened cream cheese is also key for a smooth frosting.
How do I know when the cakes are done?
The cakes are fully baked when a toothpick inserted into the center comes out clean. If sticky batter clings to it, bake for a few more minutes until set. Avoid overbaking or the cakes will be dry.
Can I freeze the lemon cake?
Absolutely! Wrap cooled unfrosted cake layers tightly in plastic wrap then foil. Freeze up to 2 months. Thaw overnight in fridge before assembling and frosting. The frosted cake can also be frozen up to 1 month.
Variations
Try these delicious ways to customize Jamie Oliver’s lemon cake:
– Lemon Blueberry Cake: Fold 1 cup fresh or thawed frozen blueberries into the batter before baking. Use lime instead of lemon.
– Lemon Poppyseed Cake: Add 2 tablespoons poppy seeds to batter. Frost with cream cheese frosting mixed with 2 tablespoons poppyseeds.
– Lemon Coconut Cake: Substitute 1/2 cup milk with coconut milk. Add 1/2 cup shredded coconut to batter or fold into frosting.
– Lemon Raspberry Cake: Fill layers with seedless raspberry jam. Garnish with fresh raspberries.
– Lemon Honey Cake: Use honey instead of granulated sugar. Add 1/4 cup honey to the lemon syrup.
– Lemon Lavender Cake: Add 2 teaspoons dried culinary lavender to the lemon syrup or frosting.
Lemon Cake Uses
This versatile lemon cake can be served for a variety of occasions:
– Birthday cake
– Bridal or baby shower cake
– Mother’s Day or Easter cake
– Picnic or potluck dessert
– Dinner party finale
– Office celebration or bake sale
– Summertime treat
It’s also great for layer cakes with fruit fillings or curds, cake pops, trifles, and cake truffles. Turn leftovers into cake crumbs for lemon cake cookies or homemade cake mix.
Conclusion
Jamie Oliver’s lemon cake is a tried and true classic recipe that comes together with simple pantry ingredients. Properly baked and brushed with lemony syrup, the tender cake layers provide the perfect base for tangy cream cheese frosting. With easy adaptations for customization and a variety of serving ideas, this cake will be sure to impress at any occasion. Just remember to chill completely before decorating and serving for neat slices and maximum enjoyment of the balance of sweet and tart flavors. Now that you know how to make Jamie Oliver’s famous lemon cake from start to finish, get out your mixing bowls and enjoy baking up this beloved lemony treat.
