Hamdi Saidani Mary Berry’s Lemon Yoghurt Cake is a wonderfully moist, zesty bake that uses vegetable oil and Greek yoghurt to create a tender sponge that stays fresh longer than traditional butter cakes. Ideally the lemon syrup should be spooned over the sponge while it is still hot from the oven to ensure it soaks all the way through for a sticky, tangy finish.
Jump to RecipeMary Berry Lemon Yoghurt Cake Recipe Ingredients
For the Cake:
- 175g (6 oz) self-raising flour
- 1 tsp baking powder
- 50g (2 oz) ground almonds
- 150g (5 oz) caster sugar
- 2 large eggs
- 150ml (5 fl oz) full-fat Greek yoghurt
- 100ml (3 1/2 fl oz) sunflower oil
- Finely grated zest of 2 lemons
For the Lemon Syrup Drizzle:
- Juice of 1 lemon
- 50g (2 oz) caster sugar
For the Icing (Optional):
- 100g (4 oz) icing sugar, sifted
- 1-2 tbsp lemon juice
How To Make Mary Berry Lemon Yoghurt Cake Recipe
- Preheat and Prep: Preheat your oven to 180C (160C fan/Gas 4). Grease a nine-hundred gram (two-pound) loaf tin and line the base and sides with non-stick baking parchment.
- Combine Dry Ingredients: In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the ground almonds and the caster sugar until well mixed.
- Mix Wet Ingredients: In a separate jug or bowl, whisk together the eggs, Greek yoghurt, sunflower oil, and the finely grated lemon zest.
- Make the Batter: Pour the wet mixture into the dry ingredients. Use a wooden spoon or a spatula to mix gently until the batter is just combined and smooth. Be careful not to over-beat the mixture, or the cake may become heavy.
- Bake: Pour the batter into the prepared loaf tin and smooth the surface. Bake in the center of the oven for fifty to sixty minutes. The cake is done when it is golden brown, well-risen, and a skewer inserted into the center comes out clean.
- Make the Syrup: While the cake is baking, mix the lemon juice and caster sugar together in a small bowl. You do not need to dissolve the sugar completely; the texture adds a nice crunch.
- Drizzle: As soon as the cake comes out of the oven, prick the top all over with a skewer. Spoon the lemon syrup evenly over the hot cake.
- Cool and Serve: Leave the cake to cool in the tin until it is completely cold. Once cool, remove it from the tin. You can serve it as is, or drizzle with a simple lemon icing made by mixing icing sugar and lemon juice.
Recipe Tips
- Full-Fat is Best: Mary Berry specifies full-fat Greek yoghurt for a reason. Low-fat yoghurts have a higher water content which can make the batter too runny and the resulting cake gummy.
- Ground Almonds: The almonds add moisture and a lovely texture. If you are nut-free, you can replace them with an equal weight of semolina or just extra flour, though the texture will be slightly drier.
- Don’t Over-mix: Unlike a butter cake where you cream ingredients for air, this oil-based cake relies on baking powder and the reaction with the yoghurt. Mix only until the flour disappears.
- Cover if Browning: If the top of the cake starts to brown too quickly before the center is cooked (usually around the forty-minute mark), cover it loosely with foil for the remainder of the baking time.
What To Serve With Mary Berry Lemon Yoghurt Cake
Lemon cake accompaniments are simple, fresh additions frequently served to enhance the citrus notes of the sponge. Ideally the crème fraîche should be slightly sweetened to balance the tartness of the lemon drizzle topping.
- A dollop of sweetened crème fraîche or mascarpone
- Fresh raspberries or blueberries
- A hot cup of Earl Grey tea
- Mary Berry Fruit Salad
How To Store Mary Berry Lemon Yoghurt Cake
- Room Temperature: This cake keeps exceptionally well. Store it in an airtight tin at room temperature for up to five days. The oil keeps it moist much longer than a butter sponge.
- Refrigerate: In hot weather, you can store it in the fridge, but bring it back to room temperature before eating for the best flavor.
- Freeze: You can freeze the loaf (without the icing) for up to three months. Wrap it tightly in a double layer of cling film and foil. Thaw at room temperature.
Mary Berry Lemon Yoghurt Cake Nutrition Facts
- Calories: 285 kcal (per slice)
- Carbohydrates: 34g
- Protein: 5g
- Fat: 14g
- Fiber: 1g
- Sugar: 18g
Nutrition information is estimated per slice based on 10 servings.
FAQs
Can I use butter instead of oil?
No, this specific recipe relies on oil. Oil remains liquid at room temperature, which is what gives this u0022yoghurt potu0022 style cake its incredibly moist and tender texture compared to a Victorian sponge.
Can I use a round tin?
Yes. You can bake this in an eighteen-centimeter (seven-inch) round cake tin. The baking time may need to be adjusted slightly; start checking it at forty-five minutes.
Why did my cake sink?
Sinking usually happens if the oven door was opened too early or if there was too much raising agent. Ensure you measure the baking powder level flat, not heaped.
Try More Recipes:
- Mary Berry Boiled Fruit Cake In Air Fryer Recipe
- Mary Berry Banana Cake With Oil Recipe
- Mary Berry Blackcurrant Cheesecake Recipe
Mary Berry Lemon Yoghurt Cake Recipe
Course: DessertCuisine: BRitishDifficulty: EAsy10
servings15
minutes55
minutes285
kcalA foolproof, moist loaf cake made with Greek yoghurt and oil, finished with a crunchy lemon drizzle.
Ingredients
175g self-raising flour
150g sugar & 50g ground almonds
2 eggs
150ml Greek yoghurt
100ml sunflower oil
2 lemons (zest and juice)
Directions
- Mix flour, baking powder, almonds, and sugar.
- Whisk eggs, yoghurt, oil, and zest.
- Combine wet and dry mixtures gently.
- Bake in a lined loaf tin at 180C for fifty to sixty minutes.
- Mix lemon juice and sugar for the syrup.
- Prick the hot cake and drizzle with syrup.
- Cool completely in the tin.
Notes
- This is the authentic recipe from “Mary Berry’s Simple Cakes.”
- You can swap lemon for lime or orange for a different citrus twist.
- The cake is very fragile when hot; do not try to remove it from the tin until cold.