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Mary Berry Yoghurt Cake

Mary Berry Yoghurt Cake
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Mary Berry’s Yoghurt Cake is a soft, moist sponge made using natural yoghurt, which gives the cake a light and airy texture. The addition of yoghurt keeps the cake moist without being too heavy, and the recipe calls for basic pantry ingredients like flour, sugar, and eggs. This cake can be enjoyed on its own or with a drizzle of icing or fresh fruit for extra flavor.

Ingredients

For the Cake:

  • Self-raising flour: 175g
  • Caster sugar: 175g
  • Butter: 175g, softened
  • Eggs: 3 large
  • Natural yoghurt: 150g
  • Vanilla extract: 1 teaspoon
  • Baking powder: 1 teaspoon
  • Lemon zest: From 1 lemon (optional, for extra flavor)

For the Optional Icing:

  • Icing sugar: 100g
  • Lemon juice: 1-2 tablespoons

Instructions

Step 1: Prepare the Cake Tin

  • Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
  • Prepare the tin: Grease and line a 23cm round cake tin with baking parchment.

Step 2: Make the Cake Batter

  • Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer.
  • Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each egg is fully incorporated before adding the next.
  • Fold in the dry ingredients: Sift the self-raising flour and baking powder into the mixture and gently fold it in using a spatula.
  • Add the yoghurt: Stir in the natural yoghurt and lemon zest (if using) to create a smooth, slightly thick batter.

Step 3: Bake the Cake

  • Pour the batter into the tin: Spoon the batter into the prepared cake tin, smoothing the top with a spatula.
  • Bake: Place the tin in the preheated oven and bake for 30-35 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
  • Cool the cake: Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Step 4: Make the Optional Lemon Icing

  • Prepare the icing: In a small bowl, mix the icing sugar with lemon juice until smooth and pourable. Adjust the lemon juice to achieve your desired consistency.
  • Drizzle over the cake: Once the cake has cooled, drizzle the icing over the top for a sweet, tangy finish.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-yoghurt-cake-recipe/