Mary Berry Lemon Yoghurt Cake
Calories: 340kcal|Fat: 8.9g|Carbohydrates: 60g|Protein: 6.3g
| 1 hour 20 minutes
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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…
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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 |
More Teatime Bakes
Greek Yoghurt Cake with Lemon
Fat: 8.9g|Carbohydrates: 60g|Protein: 6.3g
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.
For the icing
- Sift the icing sugar, and mix together with the lemon juice.
- Pour over the cold cake and leave to set.
What To Serve With Lemon Yoghurt Cake
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