This Lemon Yoghurt Cake, from Mary Berry’s Baking Bible, is light, moist, and full of fresh lemon flavour. The Greek yoghurt makes it incredibly soft, while the tangy lemon icing adds the perfect finishing touch. It’s a simple yet elegant bake, ideal for afternoon tea or a refreshing dessert.
Ingredients Needed
For the cake:
- 300g granulated sugar
- 55g salted butter, softened
- 3 extra-large eggs, separated
- 225g Greek yoghurt
- Finely grated zest of 1 lemon
- 175g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
For the icing:
- 115g confectioners’ sugar, sifted
- About 1½ tbsp fresh lemon juice
How To Make Mary Berry Lemon Yoghurt Cake
- Prepare the cake tin: Preheat the oven to 180°C (350°F). Grease an 8-inch round cake tin and line the base with parchment paper.
- Mix the batter: In a large bowl, beat together the sugar, butter, and egg yolks until smooth. Add the Greek yoghurt and lemon zest, mixing until well combined. Gently fold in the flour, baking powder, and salt.
- Whisk the egg whites: In a separate bowl, whisk the egg whites until they form soft peaks. Carefully fold them into the cake mixture, ensuring you keep as much air in the batter as possible.
- Bake the cake: Pour the mixture into the prepared tin and bake for 1–1¼ hours, or until the cake is well-risen and firm to the touch. Let it cool in the tin for a few minutes before turning it out onto a wire rack. Remove the parchment paper and allow it to cool completely.
- Make the icing: Mix the sifted confectioners’ sugar with the lemon juice until smooth. Pour over the cooled cake, using an offset spatula to spread it evenly. Let the icing set before serving.
Recipe Tips
- Be gentle with the egg whites: Folding them in slowly keeps the cake light and fluffy.
- Test for doneness: Insert a skewer into the centre—if it comes out clean, the cake is ready.
- Extra lemon flavour: Add a little more zest to the batter or drizzle with lemon syrup before icing.
How To Store This Lemon Yoghurt Cake
Storing in the Fridge: Keep the cake in an airtight container in the fridge for up to 1 week. Bring to room temperature before serving for the best texture.
Freezing: Wrap the cake (without icing) in cling film and freeze for up to 3 months. Thaw at room temperature and add the icing before serving.
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