Mary Berry Lemon Yoghurt Cake Recipe
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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
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.