Nigella Lemon Tendercake​ Recipe

This delicious, easy lemon tendercake by Nigella is the perfect light and zesty treat, topped with a creamy coconut yogurt and a sweet-tart blueberry compote. Quick to whip up with simple ingredients, this cake is versatile enough for any occasion and brings a fresh, citrusy twist to your dessert table.

Ingredients Needed:

For the Cake:

• 225 grams plain flour
• 1½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• ¼ teaspoon fine sea salt
• 150 millilitres vegetable oil (plus more for greasing)
• 150 grams caster sugar
• 275 grams coconut milk (see recipe introduction)
• 2 unwaxed lemons (finely grated zest, plus 3 x 15ml tablespoons of juice)
• 1 teaspoon vanilla extract

For the Blueberry Compote:

• 150 grams blueberries
• 1 x 15ml tablespoon fresh lemon juice
• 1 x 15ml tablespoon caster sugar
• 1½ teaspoons cornflour

For the Topping:

• 250 grams coconut-milk yogurt
• 1 teaspoon vanilla extract
• 2½ teaspoons icing sugar

How To Make Lemon Tendercake​ Recipe:

1. Preheat the oven: Preheat your oven to 180°C (160°C fan) / 350°F. Grease the sides and line the base of a springform cake tin with baking parchment.
2. Prepare the dry ingredients: In a large bowl, combine 225g (1¾ cups) plain flour, 1½ tsp baking powder, ½ tsp bicarbonate of soda, and ¼ tsp sea salt.
3. Mix the wet ingredients: In a separate bowl or wide jug, whisk 150ml (⅔ cup) vegetable oil, 150g (¾ cup) caster sugar, and 275g (1 cup) coconut milk. Add the zest and 3 tbsp juice from 2 lemons, followed by 1 tsp vanilla extract.
4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until smooth. Pour the batter into the prepared tin.
5. Bake the cake: Bake for 30–35 minutes until the top is golden and a cake tester comes out clean. Transfer to a wire rack to cool completely in the tin.
6. Make the blueberry compote: In a saucepan, heat 150g (1 cup) blueberries, 1 tbsp lemon juice, 1 tbsp caster sugar, and 50ml (3 tbsp) water. Bring to a boil, then reduce the heat and simmer until the blueberries soften.
7. Thicken the compote: In a small cup, mix 1½ tsp cornflour (cornstarch) with a little water to make a paste, then stir it into the blueberries. Cook for another 30 seconds until thickened. Remove from heat and let cool.
8. Prepare the topping: In a bowl, mix 250g (1 cup) coconut-milk yogurt with 1 tsp vanilla extract. Sift 2½ tsp icing sugar over the yogurt and stir to combine.
9. Assemble the cake: Unclip the cooled cake from its tin, place it upside-down on a plate, and spread the yogurt mixture on top. Lightly mash the blueberry compote with a fork and spoon it on top, leaving a white border. Serve immediately.

Recipe Tips:

• Use Fresh Lemons: Fresh lemons add the best flavor and make the cake taste tangy and delicious. Bottled lemon juice doesn’t taste as good.
• Measure Ingredients Exactly: Be exact with your measurements, especially for baking powder and baking soda. This keeps the cake just right, not too dense or airy.
• Don’t Overmix: When you add the flour, mix only until it’s combined. Overmixing can make the cake heavy.
• Cool in the Tin: Let the cake cool fully in the tin. This keeps it moist and makes it easier to decorate.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Lemon Tendercake cool completely to room temperature. Once cool, place it in an airtight container and refrigerate for up to 3 days.
• Freeze: After the Lemon Tendercake has cooled, wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw it in the refrigerator overnight.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 15g
• Saturated Fat: 10g
• Cholesterol: 0 mg
• Sodium: 110 mg
• Potassium: 150 mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 27g
• Protein: 3g

Try More Nigella  Lawson Recipes:

• Nigella Lemon Trifle ​Recipe
• Nigella Lemon And Ginger Cheesecake
• Nigella Lemon Poppy Seed Cake