jamie oliver 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.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- 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
Instructions
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.
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.
Pour in the oil, lemon zest, and lemon juice. Stir gently until everything is fully blended. The mixture should look glossy and lightly thickened.
In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps keep the sponge light and prevents pockets of flour.
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.
Pour the batter into the prepared tin and level the top. Bake for 35–40 minutes, until golden and a skewer inserted into the center comes out clean.
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.
Find it online: https://jamieolivereats.uk/lemon-yogurt-cake/