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Mary Berry Lemon Yoghurt Cake

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 350
A moist and tangy lemon yoghurt cake, perfect for any occasion with a light, fluffy texture and a zesty glaze.

Ingredients

Dry ingredients

  • 300 g granulated sugar
  • 175 g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt

Wet ingredients

  • 55 g salted butter, softened
  • 3 extra-large eggs, separated eggs (separated)
  • 225 g Greek yoghurt (full-fat)
  • 1 lemon zest of lemon

Icing

  • 115 g confectioners’ sugar, sifted
  • 1.5 tbsp fresh lemon juice

Instructions 

  • Preheat oven to 180°C (160°C fan). Grease and line an 8-inch round tin.
  • Beat sugar, butter, and egg yolks until light and smooth. Stir in yoghurt and lemon zest.
  • Sift in flour, baking powder, and salt. Fold to combine. Whisk egg whites to soft peaks and fold in gently.
  • Pour batter into tin. Bake for 1–1¼ hours until a skewer comes out clean. Cool in tin for 10 mins, then remove and cool fully.
  • Mix icing sugar and lemon juice, then pour over cooled cake.

Notes

Ensure egg whites are folded gently to keep the cake light and airy.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: British
Keyword: lemon