Jamie Oliver Lemon Yoghurt Cake Recipe

Jamie Oliver Lemon Yogurt Cake is a light, moist cake with a gentle lemon fragrance and a soft crumb that stays tender for days. Yogurt gives the sponge its delicate texture, while lemon adds brightness without overpowering the cake. It’s the kind of bake that feels relaxed and homely—perfect with tea, easy to slice, and satisfying without being heavy.

This cake serves 8–10 slices and takes about 50–55 minutes from start to finish. Below, you’ll find a clear step-by-step method, along with practical tips to help you get a beautifully risen cake with a clean lemon flavour.

What Makes This Recipe Worth Making

• Moist, tender crumb – yoghurt keeps the cake soft and fresh
• Balanced lemon flavour – fragrant, not sharp or sour
• Simple mixing method – no complex techniques required
• Reliable results – bakes evenly and slices cleanly
• Great for everyday baking – works for tea time or casual desserts

What Is Jamie Oliver’s Lemon Yogurt Cake?

Jamie Oliver Lemon Yoghurt Cake is a classic yoghurt-based sponge cake flavoured with fresh lemon zest and juice. The batter is mixed gently, baked until golden, and finished with a soft, springy texture that holds moisture well.

Jamie Oliver Lemon Yoghurt Cake Ingredients List

• 200 g plain yoghurt
• 200 g caster sugar
• 3 large eggs
• 100 ml vegetable oil or mild olive oil
• Zest of 2 lemons
• Juice of 1 lemon
• 250 g plain flour
• 2 teaspoons baking powder
• Pinch of salt

How to Prepare Jamie Oliver Lemon Yoghurt Cake – Simple Steps

Step 1: Prepare the tin and oven

Preheat the oven to 180°C (160°C fan). Grease and line a round cake tin with baking paper. Proper lining helps the cake release easily and keeps the edges neat.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the yogurt, sugar, and eggs until smooth and well combined. This creates a creamy base and helps dissolve the sugar evenly.

Step 3: Add oil and lemon

Pour in the oil, lemon zest, and lemon juice. Stir gently until everything is fully blended. The mixture should look glossy and lightly thickened.

Step 4: Combine the dry ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps keep the sponge light and prevents pockets of flour.

Step 5: Fold the batter

Add the dry ingredients to the wet mixture in two stages. Fold gently with a spatula until just combined. Stop mixing as soon as the flour disappears to avoid a dense cake.

Step 6: Bake the cake

Pour the batter into the prepared tin and level the top. Bake for 35–40 minutes, until golden and a skewer inserted into the centre comes out clean.

Step 7: Cool and finish

Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Allow it to cool fully before slicing so the crumb sets properly.

Common Mistakes to Avoid When Making Jamie Oliver Lemon Yogurt Cake

• Overmixing the batter leads to a heavy texture
• Using very sour yoghurt can overpower the lemon
• Opening the oven early may cause the cake to sink
• Skipping lining the tin makes removal difficult

What to Serve With Jamie Oliver Lemon Yogurt Cake

• Tea or coffee – complements the citrus notes
• Fresh berries – add contrast and freshness
• Light dusting of icing sugar – keeps presentation simple
• Plain yoghurt on the side – enhances the soft texture

Expert Tips to Get Jamie Oliver’s Lemon Yoghurt Cake Right

• Use room-temperature eggs – helps the batter mix smoothly
• Zest lemons before juicing – easier and more aromatic
• Fold gently – keeps the sponge light
• Cool completely before slicing – cleaner slices and better texture

How to Add More Flavour to Jamie Oliver Lemon Yogurt Cake

• Extra lemon zest – boosts fragrance without sharpness
• Lemon syrup drizzle – keeps the cake extra moist
• Vanilla extract – softens the citrus edge
• Almond flour swap (small amount) – adds depth to the crumb

Best Way to Store Lemon Yoghurt Cake

• Cool fully before storing – prevents condensation
• Wrap or use an airtight container – keeps it moist
• Store at room temperature – stays fresh for up to 3 days
• Refrigerate if needed – extend freshness by another day

Best Ways to Reheat Lemon Yoghurt Cake

• Room-temperature serving – best for texture and flavour
• Brief microwave warm-up – 10 seconds softens the crumb
• Oven refresh – low heat for a few minutes if needed

Nutritional Value (Per Serving)

• Calories: ~280 kcal
• Carbohydrates: ~38 g
• Protein: ~6 g
• Fat: ~11 g

FAQs

Why Is My Lemon Yoghurt Cake Dense Instead of Light?

A dense cake usually means the batter was overmixed or the baking powder was not fresh. Folding the flour gently and stopping as soon as it’s combined helps keep the crumb light and airy.

Can I Use Greek Yoghurt Instead of Plain Yoghurt?

Yes, Greek yoghurt works well in lemon yoghurt cake. Because it is thicker, it produces a slightly richer texture. If it feels very thick, mixing in a tablespoon or two of milk helps balance the batter.

How Do I Keep Lemon Yogurt Cake Moist After Baking?

Let the cake cool fully, then store it in an airtight container. Adding a light lemon syrup drizzle while the cake is still warm also helps lock in moisture for longer.

Why Did My Lemon Yoghurt Cake Sink in the Middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Let the cake bake until fully set and test with a skewer before removing it from the oven.

Final Words

Jamie Oliver Lemon Yogurt Cake is a dependable, feel-good bake that proves simple ingredients can still deliver great results. Soft, fragrant, and easy to prepare, it’s the kind of cake you’ll come back to when you want something homemade, comforting, and quietly impressive.

More recipes to add to your list

• Jamie Oliver Chicken Curry With Coconut Milk
• Jamie Oliver Carrot and Coriander Soup
• Jamie Oliver Chicken Chasseur

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