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.

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.

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.

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.

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.