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.

The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface.

The hole/crater is the result of having too much air in the mixture. Make sure your ingredients are well measured, that your oven is preheated to the correct temperature, and let the cake rest in the pan for about 10 minutes before removing it to a rack to cool completely.

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! Slamming the door can cause the cake to collapse – as can slamming your cake pans down when removing from the oven.

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

Typically, a cake is baked at a temperature of 180-190 degrees Celsius for 25-30 minutes. However, the temperature and time may vary depending on the recipe and the size of the cake. It's crucial to follow the recipe instructions carefully to achieve the best results.

To make a box cake mix rise higher, try using a smaller pan, adding an extra egg, using milk instead of water, adding baking powder, mixing for longer, using room temperature ingredients, baking at a higher temperature, or using cake strips.

Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Bundt cakes are a round, one layer cake with a hole in the middle. The cake's name comes from the name of the cake pan with fluted sides that they are baked in. This special, aluminum non-stick cake pan is called a Bundt pan. These cakes are doughnut-shaped, and often drenched in icing or glaze.

Can you freeze lemon drizzle cake? Yes you can. If you're storing for a few days, then it's best to keep the cake in an airtight container or for longer wait times, you can freeze a lemon drizzle cake for up to one month.

Are bubbles in cake batter bad? ›

A cake needs air bubbles to give it its delicious texture, and mixing is a great way to add air to a mix. However, over mixing can actually reduce the number of air bubbles in your mixture, leading to a flat, sad cake.

A cake that's wet in the middle, in most cases, has not baked long enough. Put it back in the oven for 10 to 15 minutes. Be sure to check every 5 minutes with the toothpick test for any changes. If sliced, cover with aluminum foil to prevent the top from browning even more.

Patterson also suggests simply lowering the temperature by 10 degrees if you notice your cakes significantly doming all the time. “This may be enough to equilibrate the temperature difference between the center and perimeter so that the cake rises at the same level,” she says.