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Mary Berry Yoghurt Cake

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 yoghurt 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.


lemon yoghurt cake
Mary Berry Yoghurt Cake
Prep:
 20 mins Total: 1hr 20 mins Yields: 8

RELATED: Mary Berry Rock Buns


Mary Berry Yoghurt Cake Recipe

Ingredients

  • Caster sugar – 1.5 cups (11oz) caster sugar
  • Self-raising flour – 1 cup self-raising flour
  • Butter – 3.5 tbsp (1/2 stick) butter
  • Eggs – 3 large eggs
  • Greek yoghurt – 1 cup Greek yoghurt
  • Lemon rind – 1 lemon rind grated

For the icing

  • Icing sugar – 1/2 cup icing sugar
  • Lemon juice – 1 1/2 tbsp lemon juice

How to make Mary Berry Yoghurt Cake

  1. Preheat the oven to 180C / 160C with a fan.
  2. Grease a baking tin of 8-inch diameter
  3. Whisk the egg yolks, sugar and butter in a bowl using a fork or an electric mixer.
  4. Add the Greek yoghurt, and lemon rind and continue mixing until smooth
  5. Whisk the egg whites separately in a bowl
  6. Gently fold in the flour first and then the egg whites.
  7. Pour the mixture into the greased tin.
  8. Bake for 1-1/4 hours or until the cake has risen and thoroughly cooked.
  9. Leave to cool off on a wire rack.

For the icing

  1. Sift the icing sugar, and mix together with the lemon juice.
  2. Pour over the cold cake and leave to set.

How to serve the lemon and 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.

lemon yoghurt cake

Mary Berry Yoghurt Cake

Caroline Sciberras
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 yoghurt 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.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine British
Servings 1 cake

Ingredients
  

  • 1.5 cups 11 ounces caster sugar
  • 1 cup self-raising flour
  • 3.5 tablespoons 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 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 1-1/4 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.
Keyword greek yogurt, lemon, Mary Berry Cakes

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