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.
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.