Jamie Oliver lemon yogurt cake recipe vs this version

The Jamie Oliver lemon yogurt cake recipe is a favorite for its rustic, no-fuss approach, but many bakers find it leans slightly dense and needs a glaze to bring the citrus flavor forward. This version takes inspiration from Oliver’s straightforward method but adds almond flour and extra-virgin olive oil for a lighter, moister loaf that holds its flavor for several days. The use of Greek yogurt instead of regular yogurt also gives a creamier texture and tang, making each slice feel rich but not heavy.

Mary Berry lemon yoghurt cake tips

Mary Berry’s lemon yoghurt cake is well-known for its classic sponge structure, but her recipes often call for butter, which can make the cake drier after a day or two. To capture Berry’s light sponge texture without sacrificing moisture, this recipe swaps butter for olive oil, creating a tender crumb that stays soft. It also uses almond flour to mimic the airy texture of her sponges while offering more depth of flavor.

Lemon yogurt cake healthy swaps

For those seeking a “lemon yogurt cake healthy” twist, this recipe can easily be adapted. Swap half the cane sugar for coconut sugar or honey, and use low-fat Greek yogurt instead of whole milk. You can even opt for a lighter glaze—simply mix lemon juice with a dusting of powdered sugar for a fresh, tangy finish without extra calories.

BBC Good Food lemon yogurt cake differences

The lemon yogurt cake BBC Good Food showcases is simple but tends to dry quickly, especially without a glaze. This recipe improves on that by combining Greek yogurt and olive oil, both of which help retain moisture. It also includes almond flour, which adds a subtle nuttiness and prevents the cake from feeling too plain. The result is a loaf that stays soft and flavorful for days, even without heavy frosting.

Lemon Yogurt Cake – Delicious Recipe to Brighten Your Day

Description

This Lemon Yogurt Cake is light, moist, and bursting with fresh citrus flavor. Made with creamy yogurt and bright lemon zest, this easy one-bowl cake is perfect for breakfast, tea time, or a refreshing dessert with a dusting of powdered sugar or drizzle of glaze.

Ingredients

Scale

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup plain Greek yogurt (or regular yogurt)
3 large eggs
1/2 cup vegetable oil
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Optional glaze: 1 cup powdered sugar + 2–3 tablespoons lemon juice

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, whisk together sugar, yogurt, eggs, oil, lemon zest, lemon juice, and vanilla until smooth.
Gradually stir in the dry ingredients until just combined, being careful not to overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
If desired, whisk powdered sugar and lemon juice to make a glaze and drizzle over the cooled cake.

Notes

For extra lemon flavor, add an additional tablespoon of zest or a splash of lemon extract.
Replace some of the flour with almond flour for a nutty twist.
This cake can be stored at room temperature for 3 days or refrigerated for up to 5 days.
Freezes well for up to 2 months; thaw at room temperature before serving.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg