What To Know
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Add a handful of blueberries or raspberries to the batter for a fruity twist.
- Jamie Oliver’s Lemon Yogurt Cake is a culinary masterpiece that combines the refreshing flavors of lemon and the creamy texture of yogurt.
Indulge in the tantalizing aroma and irresistible flavors of Jamie Oliver‘s Lemon Yogurt Cake. This exquisite recipe combines the tangy zest of lemons with the creamy richness of yogurt, creating a symphony of flavors that will tantalize your taste buds.
Ingredients:
- 225g (8oz) plain yogurt
- 225g (8oz) caster sugar
- 225g (8oz) self-raising flour
- 3 large eggs
- 1 lemon, zested and juiced
- 125ml (4fl oz) sunflower oil
Instructions:
1. Preheat oven to 180°C (160°C fan/gas 4). Grease and line a 20cm (8in) square baking tin.
2. In a large bowl, whisk together the yogurt, sugar, flour, eggs, lemon zest, and juice.
3. Gradually pour in the sunflower oil, whisking until smooth.
4. Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
5. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Lemon Glaze:
- 100g (3½oz) icing sugar
- 2-3 tablespoons lemon juice
Instructions for Glaze:
1. In a small bowl, whisk together the icing sugar and lemon juice until smooth.
2. Pour the glaze over the cooled cake and allow it to set.
Tips for a Perfect Lemon Yogurt Cake:
- For a stronger lemon flavor, use more lemon zest and juice.
- If you don’t have sunflower oil, you can use another light vegetable oil.
- To make the cake dairy-free, use plant-based yogurt and milk.
- For a vegan version, use flax eggs instead of eggs.
- Serve with fresh berries or whipped cream for an extra burst of flavor.
Variations:
- Add a handful of blueberries or raspberries to the batter for a fruity twist.
- Sprinkle the cake with cinnamon sugar before baking for a warm and aromatic touch.
- Top the cake with a layer of lemon curd for a decadent indulgence.
Health Benefits of Lemon Yogurt Cake:
- Yogurt is rich in protein, calcium, and probiotics, which support gut health and immunity.
- Lemons are a good source of vitamin C, an antioxidant that protects against cell damage.
- The cake is relatively low in fat and sugar, making it a healthier alternative to other desserts.
Conclusion:
Jamie Oliver’s Lemon Yogurt Cake is a culinary masterpiece that combines the refreshing flavors of lemon and the creamy texture of yogurt. Whether you’re hosting a party, celebrating a special occasion, or simply craving a sweet treat, this recipe will not disappoint. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure!
FAQ:
1. Can I use Greek yogurt in this recipe?
Yes, you can use Greek yogurt. However, it is thicker than plain yogurt, so you may need to add a splash of milk to thin out the batter.
2. How do I store the Lemon Yogurt Cake?
Store the cake in an airtight container at room temperature for up to 3 days.
3. Can I freeze the Lemon Yogurt Cake?
Yes, you can freeze the cake for up to 3 months. Thaw overnight in the refrigerator before serving.
4. What are some other flavors I can add to this recipe?
You can add vanilla extract, orange zest, or a pinch of nutmeg for a different flavor profile.
5. Can I make this cake in a different size pan?
Yes, you can adjust the pan size as needed. Just be sure to adjust the baking time accordingly.
