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A piece of lemon yogurt cake makes for a delightful sweet treat.
This cake will win your heart with its tender crumb, moist texture, flavorful taste, and delightful aroma.
You can enjoy a slice of this delicious cake as a snack or as a treat over brunch.
Being one of the easiest cakes to make, the lemon yogurt cake is one of the favorite traditional cakes for most homes.
The ingredients are easily available, and making the cake does not take too long.
The Jamie Oliver lemon yogurt cake recipe never disappoints in making a soft and fluffy cake.
Ingredients for the Jamie Oliver lemon yogurt cake recipe
120 ml Plain yogurt
120 ml oil
3 cups sifted all-purpose flour
2 teaspoons lemon zest, finely granulated
3 large eggs
1 tablespoon baking powder
11/2sticks unsalted butter
¾ teaspoon salt
2 cups granulated sugar
¾ cup icing sugar
Instructions
1.Preheat the oven to 180 degrees.
2.Butter a baking pan and place parchment paper. Butter and dust with flour the parchment paper.
3.Put 3 cups of flour, salt, and baking powder in a bowl.
4.In another bowl, mix the yogurt, lemon zest, oils, eggs, sugar. Add the dry ingredients gradually into the wet ingredients as you beat the mixture.
5.Pour the batter into the baking tin and bake for 30 to 45 minutes.
6.Take out the baking tin from the oven and turn it upside down on a cool surface. Allow the cake to cool.
7.In a mixer at medium speed, beat the buttercream until creamy and light. Add in the sugar and the eggs one at a time.
Jamie Oliver lemon yogurt cake recipe baking tips
●Before putting your ingredients together and baking, read through the recipe at least once.
●Do not leave your batter out for long before putting it in the oven. Leaving the butter out for too long will cause air bubbles to form.
●Check all ingredients to ensure they are fresh and not near or past expiration dates. Using ingredients that are almost going bad will affect the quality of your cake.
Jamie Oliver lemon yogurt cake recipe with lemon frosting
1.To make a smooth, fluffy lemon frosting, you will need lemon, sugar, milk salt, and flour. The flour is the secret ingredient that will make the lemon frosting extra fluffy!
2.Place a saucepan over medium heat and stir in some sugar and flour. The secret here is to roast the sugar a little to make it tasty.
3.As you whisk the sugar and flour, pour in some warm milk.
4.Cook the mixture until it is nice and thick. Make sure you get a dolloping-texture custard before turning off the heat. Your roux is now ready!
5.Pour the roux into a bowl and cover it tightly with plastic wrap and allow it to cool completely.
6.In another bowl, beat the butter until it is creamy. Add small portions of the roux into the bowl as you continue to beat the mixture. Add the lemon zest and salt to taste. Voila! Your lemon frosting is ready for use!
Decorating a lemon yogurt cake
You can decorate your lemon yogurt cake with lemon frosting.
Cover the entire cake with a thick creamy layer of lemon frosting.
To make the cake more attractive, you can add some edible flowers at the center.
Here, the pro tip is to choose colors and flowers that go with the cake flavor.
You can also do decorative piping on your lemon yogurt cake.
A well-textured fluffy frosting will make it easy for you to design something nice on the cake.
You can complete the decoration with fresh lemon slices.
For the piping, choose colors that accentuate the lemony taste of the cake.
How to store lemon yogurt cake
Unless your kitchen normally gets hot, you do not have to refrigerate your cake.
Especially if you plan to eat the cake within a day or two, just keep the cake covered on a plate.
Always cover a frosted cake as fur, dust, and other particles easily land on it.
The frosting acts as a protective layer on the cake, making it fresh for up to four days.
Once you cut a cake, it will likely go bad faster than a whole cake.
The cut slices lose moisture faster and become dry.
Cover each slice tightly with plastic wrap and put it in the refrigerator to a cut cake.
Only take out the piece that you want to each and leave the rest in the fridge at any given time.
FAQs
What other option can you use apart from lemon icing?
Keep in mind that your cake’s flavor must blend with the icing you want to use.
You can use lemon meringue buttercream, confectioner sugar, or lemon whipped cream for the lemon yogurt cake.
Can I make the lemon yogurt cake in advance?
Yes.
However, you can only make this cake a day in advance if you want it moist and fluffy when you serve.
After baking, glaze the cake and cover it with plastic wrap or a glass cover before putting it in the fridge.
Should I use fresh lemon or natural lemon extract for the Jamie Oliver lemon yogurt cake recipe?
You can use both the lemon extract and the freshly squeezed lemon zest.
The lemon extract is not an essential ingredient, but it adds the punch to the lemony taste and aroma.
Can I incorporate add-ins to the lemon yogurt cake?
No.
You should not incorporate any type of add-ins.
From experience, ‘add-ins’ like ‘funfetti’ always cause the lemon yogurt cake to sink.
Is there a specific brand of yogurt I must use for the Jamie Oliver lemon yogurt cake recipe?
You can use any variety of yogurt that is available.
However, if you substitute the yogurt for sour cream or buttermilk, you will have to give the cake a new name.
Conclusion
A delicious lemon yogurt cake is the perfect way to complete a hearty meal.
You can make a sumptuous dessert like a pro now that you have the Jamie Oliver lemon yogurt cake recipe.
The possibilities are limitless when it comes to decorating a lemon yogurt cake.
Take on the challenge and even substitute some ingredients to make a signature cake.
Jamie Oliver Lemon Yogurt Cake Recipe
Ingredients
- 120 ml Plain yogurt
- 120 ml oil
- 3 cups sifted all-purpose flour
- 2 teaspoons lemon zest finely granulated
- 3 large eggs
- 1 tablespoon baking powder
- 11/2 sticks unsalted butter
- ¾ teaspoon salt
- 2 cups granulated sugar
- ¾ cup icing sugar
Instructions
- Preheat the oven to 180 degrees.
- Butter a baking pan and place parchment paper. Butter and dust with flour the parchment paper.
- Put 3 cups of flour, salt, and baking powder in a bowl.
- In another bowl, mix the yogurt, lemon zest, oils, eggs, sugar. Add the dry ingredients gradually into the wet ingredients as you beat the mixture.
- Pour the batter into the baking tin and bake for 30 to 45 minutes.
- Take out the baking tin from the oven and turn it upside down on a cool surface. Allow the cake to cool.
- In a mixer at medium speed, beat the buttercream until creamy and light. Add in the sugar and the eggs one at a time.
