The Mary Berry Lemon Yoghurt Cake Recipe is a delightful blend of zesty lemon and the rich creaminess of yoghurt, creating a moist and flavorful cake. Its light, tangy flavor, paired with a tender crumb, makes it perfect for any occasion, from teatime treats to family gatherings. Plus, with just under an hour of your time, you can whip up this delicious cake, making it a go-to for both beginner and experienced bakers.
What is Mary Berry Lemon Yoghurt Cake?
This cake combines the freshness of lemon with the smooth texture of yoghurt to create a moist and tangy sponge. Made with simple ingredients like flour, sugar, eggs, and lemon zest, it’s incredibly easy to prepare. The yoghurt adds a wonderful richness, while the lemon keeps the flavor vibrant, making it a perfect balance of sweet and tart.
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Why You Should Try This Recipe
- Moist and Flavorful: The yoghurt keeps the cake moist, while the lemon adds a refreshing zing.
- Simple to Make: With easy-to-find ingredients and straightforward steps, it’s great for any skill level.
- Versatile: Enjoy it as a teatime treat or a dessert for any occasion.
- Light and Refreshing: Perfect for those who love citrus flavors without an overly sweet cake.
- Crowd-Pleaser: This cake’s delicate balance of flavors makes it a hit with everyone.
- Quick to Prepare: It takes less than an hour from start to finish.
Ingredients Needed to Make Mary Berry Lemon Yoghurt Cake
- Self-raising flour (225g): Helps the cake rise and creates a light texture.
- Caster sugar (175g): Adds sweetness and enhances the lemon flavor.
- Greek yoghurt (150g): Keeps the cake moist and adds a creamy richness.
- Unsalted butter (100g, melted): Provides a rich base and adds moisture.
- Eggs (2 large): Bind the ingredients and give structure.
- Lemon zest (from 2 lemons): Provides a fresh, zesty flavor.
- Lemon juice (from 1 lemon): Adds tartness to balance the sweetness.
- Baking powder (1 tsp): Ensures the cake rises evenly.
Equipment
- 8-inch round cake tin
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Grater (for lemon zest)
- Baking parchment
Instructions to Make Mary Berry Lemon Yoghurt Cake
- Preheat the Oven: Preheat your oven to 180°C (350°F) and grease your cake tin. Line the base with parchment paper.
- Mix Dry Ingredients: In a bowl, combine the self-raising flour and baking powder, and set aside.
- Whisk Wet Ingredients: In another bowl, whisk the yoghurt, melted butter, eggs, caster sugar, lemon zest, and lemon juice until well combined.
- Combine Mixtures: Gently fold the dry ingredients into the wet mixture, ensuring everything is evenly mixed but avoiding overmixing.
- Bake: Pour the batter into the prepared cake tin and bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before serving.
What Goes Well With Mary Berry Lemon Yoghurt Cake
- Fresh Berries: Serve with a side of strawberries or raspberries for added freshness.
- Whipped Cream: A dollop of whipped cream makes for an indulgent pairing.
- Lemon Glaze: Drizzle with a tangy lemon glaze for extra citrus flavor.
- Greek Yoghurt: A spoonful of thick yoghurt complements the cake’s creamy texture.
- Vanilla Ice Cream: The cool creaminess of ice cream pairs perfectly with the cake’s zesty warmth.
- Honey Drizzle: A light drizzle of honey adds sweetness without overpowering the lemon.
- Toasted Almonds: Sprinkle some toasted almonds on top for added crunch.
Expert Tips for Making the Best Mary Berry Lemon Yoghurt Cake
To ensure your cake turns out perfect every time, keep these expert tips in mind:
- Use Room Temperature Ingredients: This helps the ingredients blend more smoothly and results in a more even texture.
- Don’t Overmix the Batter: Gently fold the ingredients to maintain a light, fluffy texture.
- Grease the Tin Well: Properly greasing and lining the tin prevents the cake from sticking.
- Check for Doneness: Insert a skewer into the center of the cake. If it comes out clean, the cake is ready.
- Allow the Cake to Cool: Letting the cake cool before serving helps it set and enhances the flavor.
- Add More Zest: For extra lemony flavor, add an additional teaspoon of zest to the batter.
Easy Variations of Mary Berry Lemon Yoghurt Cake
- Orange Yoghurt Cake: Swap the lemon for orange zest and juice for a different citrus flavor.
- Lemon Drizzle Cake: Pour a lemon glaze over the top for an extra tangy kick.
- Blueberry Lemon Cake: Add a handful of blueberries to the batter for a fruity twist.
- Lemon and Poppy Seed Cake: Mix in a tablespoon of poppy seeds for added texture.
- Gluten-Free Option: Substitute the self-raising flour with a gluten-free blend for a coeliac-friendly version.
Best Practices to Store Mary Berry Lemon Yoghurt Cake
- Airtight Container: Store the cake in an airtight container at room temperature for up to 3 days.
- Fridge Storage: If storing longer, place the cake in the fridge. It will last up to a week.
- Wrap for Freshness: Wrap the cake in cling film to maintain moisture and prevent it from drying out.
- Freeze for Later: The cake can be frozen for up to 3 months. Slice and wrap each piece individually.
- Thawing Instructions: To thaw, leave the cake at room temperature for a few hours before serving.
Best Practices to Reheat Mary Berry Lemon Yoghurt Cake
- Microwave Gently: Reheat individual slices in the microwave for 10-15 seconds on low power.
- Oven Reheat: For larger portions, reheat in a preheated oven at 160°C (320°F) for about 10 minutes.
- Avoid Drying Out: Cover the cake with foil when reheating in the oven to retain moisture.
- Serve Fresh: Reheat only what you plan to serve to keep the rest of the cake fresh.
How Can I Make Mary Berry Lemon Yoghurt Cake Healthier?
- Reduce Sugar: Use less caster sugar or substitute with a natural sweetener like honey or maple syrup.
- Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
- Low-Fat Yoghurt: Use low-fat Greek yoghurt to reduce the fat content without sacrificing flavor.
- Use Olive Oil: Replace the butter with a light olive oil for a heart-healthy alternative.
- Add Fruit: Mix in fresh fruit like blueberries or raspberries for extra nutrients.
Nutrition Value (per serving):
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 5g
- Sugar: 18g
- Fiber: 1g
FAQs
Can I use Greek yogurt instead of regular yogurt in this cake?
Yes, Greek yogurt works perfectly in this cake. It adds creaminess and a slightly richer texture, making the cake moist without being overly dense.
How do I prevent my lemon yogurt cake from sinking in the middle?
To prevent sinking, ensure that the oven is fully preheated before baking and avoid opening the oven door during the first 20 minutes of baking. Overmixing the batter can also cause the cake to deflate, so gently fold the ingredients.
Can I freeze Mary Berry Lemon Yoghurt Cake?
Yes, this cake freezes well. Wrap the cooled cake tightly in cling film and foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it at room temperature before serving.
What can I substitute for self-raising flour in this recipe?
If you don’t have self-raising flour, you can substitute it with plain flour and add 1 ½ teaspoons of baking powder per 225g of flour to achieve the same result.
Final Words
This Mary Berry Lemon Yoghurt Cake Recipe is a wonderful, versatile cake that offers a burst of zesty lemon flavor with a rich, moist texture. Perfect for any occasion, it’s sure to be a hit whether served with a cup of tea or dressed up for a special event. Enjoy this timeless classic and feel free to get creative with your own variations!
More By British Baking Recipes
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Mary Berry Lemon Yoghurt Cake Recipe
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry Lemon Yoghurt Cake combines the freshness of lemon with the smooth texture of yoghurt to create a moist and tangy sponge. Made with simple ingredients like flour, sugar, eggs, and lemon zest, it’s incredibly easy to prepare. The yoghurt adds a wonderful richness, while the lemon keeps the flavor vibrant, making it a perfect balance of sweet and tart.
Ingredients
- Self-raising flour (225g): Helps the cake rise and creates a light texture.
- Caster sugar (175g): Adds sweetness and enhances the lemon flavor.
- Greek yoghurt (150g): Keeps the cake moist and adds a creamy richness.
- Unsalted butter (100g, melted): Provides a rich base and adds moisture.
- Eggs (2 large): Bind the ingredients and give structure.
- Lemon zest (from 2 lemons): Provides a fresh, zesty flavor.
- Lemon juice (from 1 lemon): Adds tartness to balance the sweetness.
- Baking powder (1 tsp): Ensures the cake rises evenly.
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) and grease your cake tin. Line the base with parchment paper.
- Mix Dry Ingredients: In a bowl, combine the self-raising flour and baking powder, and set aside.
- Whisk Wet Ingredients: In another bowl, whisk the yoghurt, melted butter, eggs, caster sugar, lemon zest, and lemon juice until well combined.
- Combine Mixtures: Gently fold the dry ingredients into the wet mixture, ensuring everything is evenly mixed but avoiding overmixing.
- Bake: Pour the batter into the prepared cake tin and bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before serving.
