To understand Lemon Tendercake, think of the opposite of a dry, overworked lemon loaf that pulls at your throat and crumbles sadly on your plate. Nigella’s version is ethereal. it’s moist, delicate, melting. It feels homemade in the best way but with the kind of wisdom behind it that only comes from someone who’s spent a lifetime baking.
It’s got a sponge that almost sighs when you press it. The lemon is present but never sharp. it rounds out in the mouth, thanks to the creaminess of the buttermilk and the subtle sweetness of the sugar. This isn’t about zingy citrus; it’s about gentle lemon lightness. Think sunshine more than sourness.
The magic lies in the method: creaming, folding, knowing when to stop mixing. I made it the first time for a friend’s birthday and honestly, it stole the show from the more elaborate confections. It’s that kind of cake – quietly perfect.
Nigella Lemon Tendercake Recipe
Ingredients Needed
Here’s what you’ll need to gather. and yes, quality matters here. With so few ingredients, each one sings solo before coming together as a choir.
- 125g unsalted butter, softened (don’t skimp on the butter. use the good stuff)
- 150g caster sugar (I’ve tried with golden caster sugar for a deeper note and it was heavenly)
- 2 large eggs, at room temperature
- 1 tsp vanilla extract (not essence. go for real vanilla, it matters)
- Zest of 1 lemon (unwaxed, fresh, fragrant. this is where the soul of the cake lives)
- 175g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ¼ tsp fine salt
- 100ml buttermilk (don’t substitute this. Just… don’t.)
Optional – a light lemon glaze or a dusting of icing sugar. Though, truth be told, it doesn’t need anything.
Equipment Needed
You don’t need a kitchen full of gadgets which is one of the things I love most about this cake. Still, here’s what’s essential:
- Mixing bowls (one large, one medium)
- Electric hand mixer or a stand mixer (though a wooden spoon and elbow grease will do in a pinch)
- Microplane or fine grater for the lemon zest
- Sieve for the dry ingredients
- Measuring scale (please, trust me. weighing is better than cups here)
- 1 x loaf tin (approximately 1lb or 450g capacity)
- Parchment paper for lining
- Spatula for folding and scraping (get every last drop!)
Instructions To Make Nigella Lawson’s Lemon Tendercake
Here’s how it all comes together, step by fragrant step:
- Preheat your oven to 170°C (150°C fan) / 340°F. Grease and line your loaf tin. I always let the paper overhang a little so I can lift it out like a baby later.
- Cream the butter and sugar in a large bowl until pale, fluffy and almost mousse-like. This step is everything. It’s where the air and light get whipped into the cake. I once skipped the full 5-minute whip and the difference was tragic.
- Add the eggs, one at a time, beating well after each. If the mixture looks curdled – don’t panic. It’ll come together with the dry ingredients.
- Stir in the vanilla extract and the lemon zest. Inhale. This is the moment it starts to feel like something lovely is about to happen.
- In a separate bowl, sift the flour, baking powder, bicarb and salt.
- Now, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. So it goes: flour → buttermilk → flour → buttermilk → flour. Fold gently. Think of it like tucking in a blanket, not slapping dough around. Overmixing is a crime against tendercake.
- Spoon the batter into your prepared tin, smoothing the top lightly. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Your kitchen will smell like the promise of spring.
- Cool in the tin for 10 minutes, then lift out and leave on a wire rack to cool completely. Though I’ll admit – I’ve sliced it warm before. No regrets.
What I Learnt
The biggest revelation from this cake? Restraint. We’re so used to piling on the extras. frostings, fillings, drizzles, swirls. but this cake whispers instead of shouts. And in that whisper is everything. The warmth of butter. The gentleness of lemon. The humble pride of a cake that doesn’t need to prove anything.
I also learnt how much the little things matter. Room temperature eggs. Real vanilla. Fresh zest. Measuring flour correctly. Folding, not beating. All the things I used to roll my eyes at suddenly made sense.
And on a personal note. this cake taught me how to slow down in the kitchen. You can’t rush tenderness.
FAQs
Can I Use A Different Type Of Citrus For Nigella’s Lemon Tendercake?
Absolutely! While the recipe calls for lemon, you can experiment with other citrus fruits like oranges or limes. Oranges would give it a sweeter, almost marmalade-like flavor. If you’re feeling adventurous, try mixing lemon and lime for an even zestier cake!
Can I Make Nigella’s Lemon Tendercake Ahead Of Time?
Yes, you can! This cake actually gets even better after a day or two, as the flavors have time to meld together. Just be sure to wrap it tightly in plastic wrap to keep it fresh. If you’re planning to store it longer, pop it in the fridge and let it come to room temperature before serving.
Can I Make Nigella’s Lemon Tendercake Gluten-free?
You sure can! Swap the regular flour for a good gluten-free all-purpose flour blend. Just make sure your blend includes xanthan gum (if it’s not already included), as it’ll help the cake hold its shape and stay tender. You might need to adjust the baking time a little, but it should work out just fine!
