Mary Berry Lemon Yoghurt Cake
Mary Berry Lemon Yoghurt Cake is a moist, lemon-flavored sponge made with yoghurt, eggs, oil or butter, flour, sugar, and fresh lemon zest. The yoghurt keeps the texture incredibly soft, while the lemon glaze adds a sweet, tangy finish.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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200g plain yoghurt (full-fat preferred)
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200g caster sugar
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200g self-raising flour
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100g butter (melted) or 100ml vegetable oil
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3 large eggs
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Zest of 2 lemons
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Juice of ½ lemon
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1 teaspoon vanilla extract
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Pinch of salt
For the lemon glaze:
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100g icing sugar
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2–3 tablespoons fresh lemon juice
Instructions
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Prepare the tin: Line a 20cm cake tin with parchment paper and preheat the oven to 180°C (350°F).
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Whisk wet ingredients: Combine yoghurt, eggs, melted butter (or oil), sugar, lemon zest, lemon juice, and vanilla until smooth.
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Stir in dry ingredients: Add the self-raising flour and salt, mixing gently until the batter is even and lump-free.
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Pour into the tin: Transfer the mixture into the prepared cake tin and smooth the top.
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Bake until golden: Cook for 30–35 minutes, or until a skewer inserted into the center comes out clean.
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Cool slightly: Allow the cake to cool for 10 minutes before removing from the tin.
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Add the glaze: Mix icing sugar with lemon juice to create a pourable glaze, then drizzle it over the warm cake.
Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-yoghurt-cake/