Lemon drizzle cake | Jamie Oliver baking recipes (2024)

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Royal Charlotte lemon drizzle cake

Time to celebrate!

Lemon drizzle cake | Jamie Oliver baking recipes (2)

Time to celebrate!

  • Vegetarianv

“To celebrate the birth of HRH Princess of Cambridge, I created this knockout sponge cake – filled with lemon curd and vanilla icing, you’re guaranteed smiles all round ”

Serves 14

Cooks In1 hour plus cooling

DifficultyNot too tricky

Easter treatsMother's dayBritishFruitDessertsBaking

Nutrition per serving
  • Calories 550 28%

  • Fat 29.3g 42%

  • Saturates 16.9g 85%

  • Sugars 57.5g 64%

  • Salt 0.3g 5%

  • Protein 4.6g 9%

  • Carbs 71.6g 28%

  • Fibre 0.6g -

Of an adult's reference intake

Tap For Method

Ingredients

  • 250 g unsalted butter , plus extra for greasing, softened
  • 250 g self-raising flour , plus extra for dusting
  • 250 g golden caster sugar
  • 4 large free-range eggs
  • 1 teaspoon natural yellow food colouring
  • 2 lemons
  • For the icing
  • 400 g icing sugar
  • 150 g unsalted butter , at room temperature
  • ½ a vanilla pod
  • 200 g cream cheese
  • For the drizzle topping
  • 100 g icing sugar
  • 2 tablespoons quality lemon curd
  • edible flowers , to serve (optional)

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

  1. Preheat the oven to 180°C/350ºF/gas 4. Grease two 20cm springform cake tins with a little butter, line the bases with greaseproof paper, then dust lightly with flour.
  2. Beat the butter and sugar together until very light and fluffy. Add the eggs one by one, making sure you beat each one in well before you add the next, then fold in the flour, food colouring and zest from 1 lemon. Add a splash of milk to loosen, if needed. Divide between the prepared cake tins, spreading it out well with a spatula, then place in the hot oven for 20 to 25 minutes, or until golden and an inserted skewer comes out clean. Allow to cool slightly, then carefully turn out onto a baking rack to cool completely.
  3. Meanwhile, to make the icing, sift the icing sugar into a large bowl, add the butter and beat until pale and creamy. Halve the vanilla pod lengthways, scrape out the seeds and add them to the bowl. Add the cream cheese, finely grate in the zest of 1 lemon and add a squeeze of juice, then beat until just smooth – it's really important not to over-mix it.
  4. Once cooled, use a thin, serrated knife to halve the sponges horizontally into rounds. Reserving the prettiest sponge for the top, spread 1 tablespoon of lemon curd onto one of the cooled sponges, then layer over one-third of the icing. Place it, icing-side up, onto a cake stand. Repeat with the remaining ingredients, then top with the final sponge.
  5. To make the drizzle icing, sieve the icing sugar into a large bowl, then gradually whisk in 1 tablespoon lemon juice until it forms a good drizzling consistency, adding a squeeze more juice to loosen, if needed. Spread the icing onto the cake, dot over the lemon curd, then use a skewer to ripple it through. Scatter over a few edible flowers (if using), then serve. Enjoy!

Tips

You can make the cake mixture into cupcakes if you'd perfer – simply divide it between two 12-hole muffin tins and bake for 20 minutes, or until an inserted skewer comes out clean. Decorate with the drizzle icing and serve.

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Lemon drizzle cake | Jamie Oliver baking recipes (2024)

FAQs

Why does my lemon drizzle cake always sink in the middle? ›

Cakes sink in the middle due to several factors, including overmixing of the batter, opening the oven door too soon, or not baking at the right temperature. Expired leavening agents or incorrect proportions of ingredients can also cause sinking.

Why has my lemon drizzle cake cracked? ›

Problem: My cake has peaked in the middle and is cracked.

This could be because too much raising agent has been used, the cake tin was too small or the oven temperature was too high.

How to make lemon drizzle cake mary berry? ›

Lemon drizzle cake with lemon curd and double cream
  1. 350g/12oz butter, softened, plus extra for greasing.
  2. 350g/12oz caster sugar.
  3. 4 lemons, zest only, plus juice of 2 lemons.
  4. 3 large pieces candied lemon peel , finely chopped.
  5. 6 free-range eggs.
  6. 3 tsp baking powder.
  7. 300g/10½oz self-raising flour.
  8. 50g/2oz cornflour.

What is lemon drizzle cake made from? ›

Combine flour, baking powder, and salt in a small bowl; add to lemon sugar. Add butter, eggs, and milk and beat with an electric mixer until batter is smooth and fluffy. Transfer batter into the prepared loaf pan and smooth out the top.

Why is my cake not baking in the middle? ›

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

How can I stop my cakes sinking in the middle? ›

Rotating pans: Some recipes instruct you to rotate the cake pan(s) halfway through baking. Wait until the cake has set to minimize the chance of collapsing as you rotate. Utilize your oven's light to avoid opening the door when checking on your cake. Be super careful not to slam the oven door!

What temperature to bake a cake? ›

Most typical cake recipes call for an oven temperature of 350 degrees. Dense cakes (like pound cakes, bundt cakes, etc) do better at 325 degrees with a longer bake time.

Why has my lemon drizzle cake not risen? ›

The ingredients aren't mixed properly. For most cake batters it's really important that you take your time to mix it properly. If the batter starts with butter and sugar it's important to spend time here. Lumps of butter in your mixture will cause pockets and holes in the bake and can lead to an uneven rise.

Should lemon drizzle cake be kept in the fridge? ›

How do people store lemon drizzle cake? I'd say the refrigerator is a safe bet for any fruity cake. Sometimes room temperature is fine depending on the frosting used (if any) as long as it's in a container.

Can I use lemon juice instead of water in cake mix? ›

Sprinkle in lemon or orange zest to give your box cake batter a hint of zing. You can also replace the water with lemon, orange or lime juice or soda. Use this method with any type of cake mix, but it works best with lemon, yellow and white cake.

How do you increase the flavor of lemon in a cake? ›

To add extra lemon flavor to baked goods, use 1 tablespoon lemon juice powder for each cup of flour.

Can I use lemon juice instead of lemon zest? ›

Lemon juice carries the same flavor as lemon zest, but it's more acidic, so you might want to add a pinch of sugar to balance out the tartness. That said, the lemon flavor is not as concentrated as lemon zest, so you'll want to keep this formula handy: 1 teaspoon of lemon zest = 2 tablespoons of lemon juice.

What is Elvis Presley cake? ›

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

Why does my lemon drizzle cake split at the top? ›

It's normal for a loaf to have a crack on the top; it's all about how it bakes with so much batter to rise and very little space on the surface. If you want the loaf to be flatter on the top, add a baking strip around the outside of the tin.

Why is my lemon drizzle cake greasy? ›

If your cake is greasy all the way through, this is also likely to be because of the butter - but the butter actually used in the cake. If butter is too soft when you're creating the cake mixture, the additional heat created from beating the mixture will turn the butter oily which, in turn will give you an oily cake.

How do you stop things sinking in cakes? ›

How to stop fruit from sinking in muffins and cakes
  1. Coat the fruit in flour. Toss the fruit in a little flour before adding it to the batter. ...
  2. Split your batter. Fill your cake pan or muffin pan about a quarter to a third full before adding any berries to the cake batter. ...
  3. Cut the fruit up smaller. ...
  4. Put the fruit on top.

How to stop a cake from rising in the middle? ›

There are a couple of things you can do. One is to buy insulated cake pans which will heat evenly and stop that mountain from rising. The edge won't be so brown as well. Or, get some old kitchen cloths or terry cloth towels cut into strips, wet them and wrap them around your cake pan.

References

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