Creamy, fresh and delicate, this Mary Berry Yoghurt Cake cake is prepared with a quick and easy recipe and satisfies the whole family.
This lemon and yogurt cake is a simple and very soft baked dessert that can be enjoyed for breakfast, as a snack or even after a meal. We can prepare it in an hour, with simple and cheap ingredients.
Yields: 1 cake
Prep Time: 20 mins Cook Time: 1 hr Total: 1 hr 20 mins
Ingredients
1.5 cups (11oz) caster sugar
1 cup self raising flour
3.5 tbsp (1/2 stick) butter
3 eggs large
1 cup greek yoghurt
1 lemon rind grated
For the icing
1/2 cup icing sugar
1 1/2 tbsp lemon juice
Preparation
Preheat the oven at 180C / 160C with fan.
Grease a baking tin of 8 inch diameter
Wish 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.
Bake for 1-1/4 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.
How to serve the lemon and yogurt cake
You can bring the Mary Berry yogurt 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.
Mary Berry Yoghurt Cake
Ingredients
- 1.5 cups 11oz caster sugar
- 1 cup self raising flour
- 3.5 tbsp 1/2 stick butter
- 3 eggs large
- 1 cup greek yoghurt
- 1 lemon rind grated
For the icing
- 1/2 cup icing sugar
- 1 1/2 tbsp 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 1-1/4 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.