Mary Berry Lemon Yoghurt Cake Recipe

Mary Berry Lemon Yoghurt Cake is a classic British recipe for a simple, moist and delicious cake. The cake is easy to make and uses basic ingredients which are inexpensive and easy to find. The combination of yoghurt and the zest of lemons gives this cake an unbeatable flavor and texture.

The Mary Berry Lemon and Yoghurt Cake has a light and fluffy feel to it. The combination of all the ingredients gives a unique flavor that is both sweet and tart. It has an incredibly moist texture that melts in your mouth with every bite. The lemon zest gives the cake a bright and citrus flavor that is simply unmatched. With the glaze of icing sugar and lemon juice, this becomes a dessert that is sure to impress all the guests!

Mary Berry Yoghurt Cake Recipe – Everything You Need To Know:

Mary Berry Lemon Yoghurt Cake has four main ingredients: eggs, flour, yoghurt and lemons. Yoghurt adds moisture to the cake, making it soft and flavorful. It is topped with lemon icing, giving it a zesty taste.

The recipe is quite straightforward and is easy for both beginner level cooks or experienced bakers. The cake can be prepared within an hour and a half. The cake can be served to at least 4 people, whether its as a breakfast treat, a tea-time snack or a dessert.

The best thing about this Mary Berry Lemon Yoghurt Cake Recipe is its versatility. You can use different types of yoghurt and flour as well as add fruits and nuts as toppings along with the lemon zest.

Mary Berry Lemon Yoghurt Cake Ingredients

• 6 Eggs: Always use large eggs at room temperature for the best possible results.
• 2 cups Self-Raising Flour: Self-raising flour helps achieve the perfect raise for the cake when baked.
• 2 cups Greek Yoghurt: Full fat Greek Yoghurt is preferred for Mary Berry Lemon Yoghurt Cake.
• 3 cups Caster Sugar: Caster sugar has refined sugar with light grains that is used to sweeten the cake with a caramelized edge.
• 1 stick Melted Butter: Unsalted butter is preferred in this recipe.
• 2 Lemons: Grate the rind of 2 lemons for extra flavor.

For the icing:

• 3 tbsp Fresh Lemon Juice: Freshly squeezed lemon juice gives the icing an extra zesty kick.
• 1 cup Icing Sugar: Icing sugar is powdered sugar that is used to make a simple glaze for the cake.

How To Make Mary Berry’s Lemon Yoghurt Cake?

1. Preheat the oven to 350°F (180°C).
2. Take a 20cm round cake tin and line it up with parchment paper or grease it with butter.
3. In a large mixing bowl, add the butter and sugar. Beat until the mixture is light and fluffy. Add in the eggs, one at a time, beating well each time before adding the next egg.
4. Sift in the flour and fold it into the mixture until just combined.
5. Grate the zest of the lemons and add it into the batter as well as the yoghurt. Stir to combine.
6. Pour the batter into the already prepared baking tin. Spread it out evenly using the back of a spoon or a spatula.
7. Bake for 40-45 minutes, or until the cake is golden brown on top and a skewer inserted into the center comes out clean.
8. Allow the cake to cool in the baking tin for 10 minutes before transferring to a wire rack to cool completely.
9. While the cake is cooling down, mix together the lemon juice and icing sugar until the mixture is smooth.
10. Pour the icing over the cooled cake and serve!

Also Try: Mary Berry Chestnut Mushroom Soup Recipe

Tips To Make The Best Mary Berry Yoghurt Cake

Follow these tips and tricks for the best possible results on this Mary Berry Yoghurt Cake Recipe:

• Make sure the ingredients such as butter, eggs and yoghurt are at room temperature. This will make the batter more uniform and smoother.
• Make sure not to over-mix the batter. The overworked batter will lead to a tough, hard and dense cake.
• Make sure the cake is perfectly done. Use a skewer and insert it into the cake. It should come out clean or with a few moist crumbs.
• Make sure to cool the cake down completely before adding the icing. Apply the icing to a warm cake can cause it to melt and lose its texture.

Mary Berry Lemon Yoghurt Cake Recipe FAQs

How long can you store the Mary Berry Lemon Yoghurt Cake for?

Mary Berry Lemon Yoghurt Cake can be stored in the refrigerator for up to a week in an airtight container. The icing may become hard and brittle when refrigerated. In order to soften it, you can microwave the cake for a few seconds or let it sit at room temperature for a while before serving.

Can you freeze the Mary Berry Lemon and Yoghurt Cake?

Yes, Mary Berry Lemon and Yoghurt Cake can be frozen for up to 3 months in a freezer safe bag or container, but without the icing.

What to serve with Mary Berry Lemon Yoghurt Cake?

Mary Berry Lemon Yoghurt Cake can be served with whipped cream or ice cream for added richness. However, it can also be enjoyed on its own with a cup of tea or coffee.

How do I prevent the cake from cracking on the top?

To avoid the cake from cracking on top, make sure the temperature of the oven is not too high. Otherwise, the crust forms too soon and cracks as the cake continues to rise.

Mary Berry Yoghurt Cake Recipe Card