I remember the first time I made Mary Berry’s Lemon Yoghurt Cake. I was looking for a simple recipe that would pack a punch in flavor without requiring me to run to the store for hard-to-find ingredients. When I stumbled upon this cake, I was drawn to how it blended the tartness of lemon with the smooth creaminess of yogurt. It felt like the perfect balance of bright, fresh, and comforting all at once. Since then, this cake has become a staple in my kitchen, especially when I want something light and indulgent.
What I love about this recipe is its simplicity. It’s not one of those desserts that you need a master’s degree to prepare. It’s forgiving and straightforward, making it perfect for both beginner bakers and experienced ones. Plus, it’s easy to modify, so you can add your personal touch.
Mary Berry Lemon Yoghurt Cake Recipe
This recipe is truly the essence of easy elegance. It has a light texture, a hint of citrus, and the yogurt makes it incredibly moist. There’s something about how the cake rises, soft and fluffy, with a golden top that’s irresistible.
Here’s the recipe:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serves: 8-10 people
Ingredients Needed
The ingredients for this cake are surprisingly simple, and most are probably already sitting in your pantry. Here’s what you’ll need:
- 225g plain flour – This forms the base of the cake.
- 2 tsp baking powder – To help the cake rise beautifully.
- 1/4 tsp salt – Balances the sweetness and enhances the flavors.
- 150g caster sugar – Adds sweetness and helps with the cake’s texture.
- 1 large egg – Brings structure and moisture.
- 150g plain yogurt – This is where the magic happens. It gives the cake its moist texture and slight tang.
- 100g sunflower oil – Keeps the cake soft and adds richness.
- 1 lemon – Zest and juice for that refreshing citrus flavor.
- 1 tsp vanilla extract – Enhances the lemon flavor and adds depth.
- 50g icing sugar – For dusting on top, giving the cake a simple, elegant finish.
Equipment Needed
The tools you’ll need are basic but essential for the perfect bake. I love how accessible everything is for this recipe.
- Mixing bowl – To combine the dry and wet ingredients.
- Whisk or electric mixer – To beat the ingredients together. A hand whisk is fine, but an electric mixer will make things faster.
- Measuring spoons and cups – Precision is key!
- Baking tin (20cm round) – You want a tin that allows the cake to rise properly. A round tin is ideal.
- Sieve – For sifting the flour and baking powder, ensuring a smooth batter.
- Cooling rack – Allow the cake to cool properly after baking.
- Grater and juicer – For the zest and juice of the lemon.
How To Make Mary Berry Lemon Yoghurt Cake?
Making this cake is an absolute breeze. You don’t need to be an expert baker to nail it. Let me walk you through it step by step:
- Preheat the oven – Set it to 180°C (fan 160°C) or 350°F, so it’s ready by the time your batter is mixed.
- Prepare the cake tin – Grease and line your 20cm round baking tin with parchment paper, or use a non-stick spray.
- Mix the dry ingredients – In a bowl, sift together the flour, baking powder, and salt. This ensures the cake stays light and airy.
- Whisk the wet ingredients – In another bowl, beat the sugar and egg until it’s light and fluffy. Then add the yogurt, oil, lemon zest, lemon juice, and vanilla extract. Whisk it all together.
- Combine wet and dry ingredients – Gradually fold the dry ingredients into the wet mixture using a spatula or spoon. Don’t over-mix-just combine until smooth.
- Bake the cake – Pour the batter into your prepared tin. Bake in the preheated oven for about 45 minutes, or until a skewer comes out clean when inserted into the center.
- Cool and dust – Let the cake cool in the tin for about 10 minutes before transferring it to a cooling rack. Once cooled, dust the top with icing sugar to finish.
Recipe Variations
Though I love the classic recipe, it’s always fun to get creative with baking. Here are a few ideas to switch things up:
- Add berries: A handful of fresh blueberries or raspberries stirred into the batter adds a burst of color and flavor.
- Lemon and ginger: Grate a small piece of fresh ginger into the batter for a subtle zingy kick that complements the lemon.
- Glazed cake: Mix some lemon juice and icing sugar to create a simple glaze to pour over the cooled cake. It adds an extra layer of sweetness and a glossy finish.
- Add poppy seeds: For a bit of texture, sprinkle in some poppy seeds. It’ll give the cake a slight crunch and a more sophisticated look.
- Swap the yogurt: If you don’t have plain yogurt, try using Greek yogurt for an even richer cake or swap it for sour cream for a slightly tangier taste.
What Goes Well With Mary Berry Lemon Yoghurt Cake?
This cake can easily stand alone, but it pairs wonderfully with a variety of things:
- Fresh fruit: Serve it with some sliced strawberries or a handful of raspberries for a fresh contrast.
- Whipped cream or clotted cream: A dollop of cream adds richness and pairs beautifully with the lemon’s brightness.
- Tea: It’s the perfect afternoon treat when paired with a light black tea like Earl Grey or a fragrant green tea.
- Ice cream: A scoop of vanilla or lemon sorbet on the side makes it feel extra special.
What I Have Learnt
Baking this cake has taught me a few things:
- Simplicity is often the best: You don’t need a lot of fancy ingredients or techniques to make something amazing. Just a few good-quality ingredients can create something incredible.
- Consistency matters: The texture of the cake is soft and fluffy because of the yogurt, but I’ve learned that measuring the wet and dry ingredients accurately really does make a difference.
- Timing is everything: I’ve burned a few cakes in the past because I didn’t pay attention to the baking time. But the skewer test works wonders to make sure the cake is perfect every time.
FAQs
What Ingredients Are Needed For Mary Berry’s Lemon Yoghurt Cake?
The key ingredients for Mary Berry’s lemon yoghurt cake include plain flour, baking powder, caster sugar, natural yoghurt, eggs, vegetable oil, lemon zest, and a pinch of salt. Additionally, you will need some lemon juice and icing sugar for the glaze.
How Do You Make The Glaze For Mary Berry’s Lemon Yoghurt Cake?
To make the glaze for Mary Berry’s lemon yoghurt cake, combine freshly squeezed lemon juice with icing sugar in a bowl. Whisk until smooth and pour the glaze over the cooled cake, ensuring it coats the top evenly for a glossy finish.
How Long Should Mary Berry’s Lemon Yoghurt Cake Be Baked?
Mary Berry’s lemon yoghurt cake typically needs to be baked for around 45 minutes to 1 hour at 180°C (350°F) in a preheated oven. The cake is done when it is golden on top and a skewer inserted into the center comes out clean.