Mary Berry Lemon Yoghurt Cake

I’ll be honest—I made this one out of pure frustration. I’d tried three other lemon cakes that week, and every one was either too dry or too sweet. Then I remembered Mary Berry’s Lemon Yoghurt Cake tucked away in her Baking Bible. Greek yoghurt? Separate the eggs? Worth a go.

The first time I made it, I overwhipped the egg whites (you’ll see what that did in the mistakes section—spoiler: weirdly rubbery edges). But once I nailed the folding, this turned out to be one of the fluffiest lemon cakes I’ve ever made. The crumb is so soft, the yoghurt gives it a kind of tender bounce, and the icing? Properly tangy and bright—not cloying. If you’re into fine-crumb textures, Mary Berry Pound Cake Recipe is another buttery classic worth trying.

Let me show you what makes this cake actually work (and what to not mess with—I learned the hard way).

Why This One Works So Well

Most lemon cakes either dry out or taste like cleaning spray. This one dodges both. Here’s what surprised me:

• Greek yoghurt isn’t just for moisture—it gives the batter body, so the cake stays pillowy without needing loads of fat. For another rich and moist option, Mary Berry Carrot And Walnut Cake brings depth from nuts and spice.
• Separating the eggs sounds faffy but makes a massive difference. Whipping the whites separately keeps things feather-light.
• The icing has just lemon juice and sugar—but because the sponge isn’t overly sweet, that zing on top cuts through beautifully.

Also, it’s one bowl + one whisk (no stand mixer needed). I made it on a Sunday morning while still in my dressing gown—just like Mary Berry Battenberg Cake Recipe, which is equally charming and best served with a cup of tea.

INGREDIENTS + WHY THEY MATTER

• Granulated sugar (300g) – Gives structure and sweetness. I tried reducing it—don’t. The cake lost its bounce.
• Salted butter (55g) – Salted gives a bit more flavour depth. You could use unsalted + a pinch of salt, but I prefer it this way.
• Extra-large eggs, separated (3) – The yolks add richness, the whites add lift. Don’t skip this step.
• Greek yoghurt (225g) – Moisture booster. Full-fat works best. I tried 0% once—it made the texture weirdly squeaky.
• Lemon zest (1 lemon) – All the lemony depth comes from zest. I’ve used two before—great if you want a bigger punch.
• All-purpose flour (175g) – Keeps things light. I haven’t needed self-raising—baking powder does the job.
• Baking powder (2 tsp) – Works with the yoghurt for a lovely lift.
• Salt (½ tsp) – Balances the sweet and sharp.
• Confectioners’ sugar (115g) + lemon juice (1½ tbsp) – For the icing. Fresh lemon juice only—bottled stuff tastes off.

Making It Yours (Without Ruining It)

• No dairy? I tested it with coconut yoghurt (full-fat)—texture held up, but the flavour veered tropical. It reminded me a bit of Mary Berry Coconut Cake Recipe, which leans fully into that tropical sweetness. Works, but different vibe.
• No Greek yoghurt? Regular plain yoghurt is okay, but the batter’s looser, so reduce lemon juice slightly if using.
• Lemon-lime twist – Swap half the zest + juice for lime. Gave it a mojito sort of zing—surprisingly lovely. If you like citrus cakes with a twist, Mary Berry Double Orange Cake Recipe delivers a vibrant, zesty finish

Don’t add berries to the batter—they sink and make the bottom gummy.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cake was rubbery at edges	Overbeaten egg whites	Stop at soft peaks—don’t go to stiff peaks.
Centre sank after baking	Too much yoghurt or underbaked	Measure carefully + bake until fully set
Icing melted off	Poured it on while cake was warm	Let the cake cool completely first

HOW TO MAKE MARY BERRY’S LEMON YOGHURT CAKE

1. Prep your tin: Grease and line an 8-inch round tin. Oven at 180°C (fan 160°C).
2. Cream it: In a big bowl, beat sugar, butter, and egg yolks until pale and fluffy.
3. Add yoghurt + zest: Mix until smooth.
4. Fold dry ingredients: Sift in flour, baking powder, and salt. Stir gently—no overmixing.
5. Whip whites: In a clean bowl, whisk egg whites to soft peaks.
6. Fold in whites: Gently fold into batter. Don’t knock out the air—it should feel light and mousse-like.
7. Bake: Pour into tin. Bake 1 to 1¼ hours, until golden and a skewer comes out clean. Cool in tin 10 mins, then rack.
8. Ice it: Mix sugar and lemon juice. Drizzle over cool cake. Let it set for at least 30 mins before slicing.

TIPS FROM MY KITCHEN

• I use a glass bowl for egg whites—they whip better than in plastic.
• If your oven browns too fast, tent with foil after 40 mins.
• I zest the lemon straight over the bowl—gets all the oils in.
• The icing thickens as it sits—use immediately once mixed.

STORAGE + SERVING

• Room temp: Keeps beautifully in a tin for 3–4 days.
• Fridge: Store in an airtight box up to a week. Let it warm up before serving.
• Freezer: Freeze un-iced cake, wrapped tightly, up to 3 months. Thaw overnight, ice before serving.
• Pair with: Strong tea or a dollop of crème fraîche. Heaven.

FAQs

Q: Can I use low-fat yoghurt?
A: I tested it—it works, but the cake’s drier. Stick with full-fat Greek if you can.

Q: Why separate the eggs?
A: Folding in whipped whites gives the sponge that airy lift. If you skip it, the cake turns out denser.

Q: Can I double the recipe for a layer cake?
A: Yes! Just use two 8-inch tins and reduce baking time to around 45–50 mins.

Q: Is it very lemony?
A: Balanced. Not sharp, but definitely citrusy. Add extra zest or a lemon syrup soak if you like more punch.

Q: Can I add poppy seeds?
A: You can—I tried with 1 tbsp and it worked fine. Adds a nice crunch.