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Mary Berry Lemon Yoghurt Cake

Calories: 340kcal|Fat: 8.9g|Carbohydrates: 60g|Protein: 6.3g | 1 20

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Creamy, soft and delicate, this Mary Berry Lemon Yoghurt Cake is a simple baked dessert prepared in an hour, with a few cheap ingredients.

Mary Berry Lemon Yoghurt Cake Creamy, soft and delicate, this Mary Berry Lemon Yoghurt Cake is a simple baked dessert prepared in an hour, with a few cheap ingredients. 1½ cups (1…

Why You’ll Like It

Greek Yoghurt: Adds protein and a nice texture to cakes.
Lemons: Gives that sophisticated touch to anything
Glazing: A simple lemon juice icing sugar mixture! And if I’m in a hurry just a light dusting of caster sugar will do.

Tips

A simple recipe to follow, follow the instructions step by step.
Avoid overbaking to maintain a moist texture. Different ovens may take different baking times. To determine if your cake is ready, insert a knife or toothpick into the centre. If it comes out clean or with a few moist crumbs clinging to it, the cake is done.

Variations

Apple Coconut Cake: This Coconut Cake with Apples by Mary Berry is gluten-free.
Tottenham Cake: This Tottenham Cake has icing on top and is similar to the old-school cake recipe.
Coconut Cake: This coconut cake by Ina Garten is another light and simple recipe with layers of cream

Storage Tips

Store in a closed container and refrigerate for up to 3 days. If you don’t put the icing on top then you can leave it at room temperature in an airtight container for a couple of days.
Freeze for up to 3 months in an airtight container. Thaw in the refrigerator and take it out at room temperature before serving.

How to serve the Mary Berry lemon yoghurt cake

You can bring the Mary Berry yoghurt cake to the table together with coffee, cappuccino, juices or fruit juices for breakfast. We can cut it into slices and enjoy it as it is or you can garnish the individual slices with a thin layer of spreadable cream or Strawberry Jam also by Mary Berry.

Health Info

Calories: 340kcal
Sugar: 47.8g
Sodium: 222.9mg
Fat: 8.9g
Carbohydrates: 60g
Fiber: 0.6g
Protein: 6.3g

Greek Yoghurt Cake with Lemon

Author Caroline Sciberras

Servings 8 portions

Calories 340

Prep Time 20

Cook Time 1

Total Time 1 20

Fat: 8.9g|Carbohydrates: 60g|Protein: 6.3g

Pin Recipe

Description

Creamy, soft and delicate, this Mary Berry Lemon Yoghurt Cake is a simple baked dessert prepared in an hour, with a few cheap ingredients.

Ingredients

1½ cups (11 ounces) caster sugar
1 cup self-raising flour
3½ tablespoons (1/2 stick) butter
3 large eggs
1 cup Greek yoghurt
1 lemon rind grated

For the icing

½ cup icing sugar
1½ tablespoons lemon juice

Instructions

Preheat the oven at 180C / 160C with fan.
Grease a baking tin of 8 inch diameter
Beat together the egg yolks, sugar and butter in a bowl using a fork or an electric mixer.
Add the greek yoghurt, lemon rind and continue mixing until smooth
Whisk the egg whites separately in a bowl
Gently fold in the flour first and then the egg whites.
Pour the mixture into the greased tin and bake for 1 hour to 1¼ hours or until the cake has risen and thoroughly cooked.
Leave to cool off on a wire rack.