Mary Berry Lemon Yoghurt Cake Recipe [Tips & Tricks]

If you’re looking for a deliciously easy and foolproof cake to bake, then Mary Berry’s lemon yoghurt cake is the perfect choice!

With its light, fluffy texture and refreshing citrus flavor, this cake is guaranteed to brighten up any occasion. The use of yoghurt not only adds moisture but also creates a lovely crumb, while the tangy lemon gives it that zesty punch that everyone loves. Plus, it’s simple to make with just a few basic ingredients, making it ideal even for baking beginners. Give it a go, and you’ll see why it’s a classic in so many kitchens!

Mary Berry Lemon Yoghurt Cake Recipe

Ingredients Needed

The ingredients for Mary Berry’s Lemon Yoghurt Cake are simple, yet they come together beautifully to create a moist, tangy cake with a delightful citrusy fragrance. Here’s a list of everything you will need:

1. Natural Yoghurt (190g)

   Yoghurt is the star of this cake. It not only provides a subtle tanginess but also ensures the cake remains moist and light. The natural yoghurt works perfectly with the lemon, adding a rich, creamy texture without overpowering the flavor.

2. Caster Sugar (200g)

   Caster sugar is finer than regular granulated sugar, helping it dissolve effortlessly into the cake batter. This fine sugar contributes to a smooth, tender crumb and a balanced sweetness that complements the tartness of the lemon.

3. Self-Raising Flour (250g)

   Self-raising flour is essential here for the perfect rise. It already contains a leavening agent (baking powder), so you don’t need to add any extra. This flour gives the cake a light and airy texture, ensuring that it doesn’t become too dense or heavy.

4. Baking Powder (1 tsp)

   Just a small amount of baking powder is needed to give the cake an extra lift, ensuring it rises evenly and achieves that signature fluffy crumb.

5. Eggs (2 large)

   Eggs provide structure to the cake and act as a binding agent, helping all the ingredients come together. They also add a soft, rich texture to the crumb, making the cake melt in your mouth.

6. Lemon (2 large)

   The zest and juice of two large lemons will infuse the cake with a bright, zesty flavor. The zest gives the cake a fragrant citrus aroma, while the juice adds acidity and moisture, balancing the sweetness from the sugar.

7. Vegetable Oil (2 tbsp)

   Vegetable oil makes the cake extra moist and soft. Unlike butter, oil keeps the cake light without compromising on richness. It also helps the cake stay fresh longer.

8. Vanilla Extract (1 tsp)

   The hint of vanilla extract adds a subtle depth of flavor, enhancing the overall taste and rounding off the citrus notes.

9. For The Glaze

   • Icing Sugar (100g)
   • Lemon Juice (1-2 tbsp)

     A simple glaze made from icing sugar and lemon juice will give the cake a shiny, sweet finish that balances the cake’s tanginess with a smooth, sugary contrast.

Equipment Needed

To prepare Mary Berry’s Lemon Yoghurt Cake, you’ll need a few essential pieces of kitchen equipment. Let’s go through them:

1. Mixing Bowls (2-3 sizes)

   You’ll need at least one large mixing bowl to combine the dry ingredients and another for the wet ingredients. A medium-sized bowl will come in handy for mixing the glaze. Ensure the bowls are large enough to hold all your ingredients comfortably without splashing.

2. Electric Mixer (optional)

   While you can absolutely mix the ingredients by hand, an electric hand mixer or stand mixer will save you some time and effort. It’s especially useful for beating the eggs into the sugar, ensuring a fluffy batter. Alternatively, you could use a whisk and some elbow grease.

3. Spoon or Spatula

   For folding the dry ingredients into the wet mixture, a spatula or wooden spoon works best. These tools allow you to gently incorporate the ingredients without overworking the batter.

4. Measuring Cups and Spoons

   Accurate measurements are key to achieving the perfect balance of flavors. Make sure to have measuring cups for the dry ingredients, and measuring spoons for the baking powder, vanilla extract, and other small additions.

5. Cake Tin (Round or Loaf, 20cm)

   The cake can be baked in either a round 20cm (8-inch) tin or a loaf tin. Mary Berry typically recommends a round tin, but both shapes work well. If you’re using a loaf tin, the baking time may need slight adjustment due to the different shape and size.

6. Cooling Rack

   After baking, allow the cake to cool completely on a cooling rack to prevent it from becoming soggy. This ensures that the texture stays light and airy.

7. Sieve or Sifter

   A fine sieve or sifter is useful for sifting the dry ingredients, particularly the self-raising flour. This helps remove any lumps and ensures an even, smooth batter.

8. Pastry Brush (optional)

   If you want to brush the glaze over the cake, a pastry brush is the perfect tool to achieve a glossy, even finish.

How To Make Mary Berry’s Lemon Yoghurt Cake

Now, let’s break down the steps to make this delicious cake. While simple, these steps will help ensure that you achieve the perfect consistency and flavor.

1. Preheat The Oven And Prepare The Tin

Start by preheating your oven to 180°C (350°F), or 160°C (325°F) for fan-assisted ovens. Grease and line your cake tin with parchment paper, ensuring that it covers the base and sides. This will help the cake come out smoothly once baked.

2. Mix The Wet Ingredients

In a large mixing bowl, whisk together the natural yoghurt, eggs, vegetable oil, lemon zest, and vanilla extract. The yoghurt should be thick and creamy, so mix well until all ingredients are incorporated and smooth. The oil gives the batter its moistness, while the lemon zest provides a lovely fragrance.

3. Sift The Dry Ingredients

In another bowl, sift the self-raising flour, caster sugar, and baking powder together. This will ensure there are no lumps, and that everything is evenly distributed. Sifting also helps incorporate air into the flour, contributing to a lighter texture in the finished cake.

4. Combine Wet And Dry Ingredients

Gradually fold the sifted dry ingredients into the wet mixture using a spatula or wooden spoon. Be gentle to avoid overmixing, which can make the cake dense. Once fully combined, the batter should be smooth and a little thicker than a pancake batter.

5. Bake The Cake

Pour the batter into your prepared tin and level the top with the back of the spoon. Bake for 30-35 minutes, or until a skewer or cake tester comes out clean when inserted into the center. The cake should rise beautifully, with a light golden-brown color on top.

6. Cool The Cake

Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. After that, transfer it to a cooling rack to cool completely. If you leave the cake in the tin for too long, it could become soggy.

7. Prepare The Glaze

While the cake is cooling, prepare the glaze by mixing the icing sugar and lemon juice in a small bowl. Stir until the mixture is smooth, and adjust the consistency by adding a little more lemon juice if necessary (you want a thick, pourable glaze).

8. Glaze The Cake

Once the cake has cooled, drizzle the lemon glaze over the top using a spoon or a pastry brush. The glaze will sink slightly into the cake, creating a shiny, sweet layer that complements the tangy lemon flavor.

Expert Tips

To take your Mary Berry’s Lemon Yoghurt Cake to the next level, here are some expert tips:

• Use Full-Fat Yoghurt: For a richer flavor and better texture, opt for full-fat natural yoghurt. It will give the cake a moist crumb and more depth of flavor. Avoid Greek yoghurt as it can be too thick and heavy.

• Don’t Overmix: When folding in the dry ingredients, be sure not to overmix the batter. Overmixing can lead to a tough texture and cause the cake to lose its lightness.

• Make Sure the Cake is Completely Cool Before Glazing: If the cake is still warm, the glaze might melt and become too runny. Let the cake cool completely to ensure the glaze sets perfectly on top.

• Add Extra Lemon Zest for a Bolder Flavor: If you’re a fan of lemon, try adding extra zest to the cake batter. You can also sprinkle some on top of the glaze for a punch of citrusy goodness.

• Enhance with a Blueberry Compote: For a more indulgent treat, serve slices of this cake with fresh berries or a homemade blueberry compote. The sweetness and tartness pair beautifully with the lemon flavor.

Mary Berry’s Lemon Yoghurt Cake is an absolute classic-simple, yet bursting with flavor. The combination of tangy yoghurt and zesty lemon results in a cake that’s light, moist, and refreshingly citrusy.

Whether you’re making it for a family gathering, a casual afternoon tea, or simply to satisfy your sweet tooth, this cake will never disappoint. It’s easy to prepare, and with a few simple expert tips, you’ll be able to bake it to perfection every time.

The lemon glaze adds just the right amount of sweetness to balance the tang, making this cake irresistible from the first bite to the last crumb. Enjoy!.

Easy Recipe Variations For Mary Berry’s Lemon Yoghurt Cake

Mary Berry’s Lemon Yoghurt Cake is a beloved dessert, renowned for its light texture, vibrant lemon flavor, and simple preparation. While the classic recipe is a crowd-pleaser on its own, there are plenty of fun and easy variations you can experiment with to make the cake even more exciting or better suited to your taste preferences.

1. Berry Twist: To add a burst of color and extra freshness, you can incorporate mixed berries into the batter. Blueberries, raspberries, or blackberries pair beautifully with the lemon and yoghurt, and their slight tartness will balance the sweetness of the cake. Simply fold in a handful of berries at the end of mixing the batter, being careful not to crush them. For a more intense berry flavor, you can replace a portion of the lemon zest with a few teaspoons of berry puree.

2. Lemon and Poppy Seed: For an extra layer of texture and flavor, add a couple of tablespoons of poppy seeds into the batter. The crunchiness of the seeds complements the smooth, moist texture of the cake, and the subtle nutty flavor of the seeds pairs perfectly with the bright lemony notes. This variation creates a delightful contrast between the soft crumb of the cake and the poppy seeds’ crunch.

3. Coconut Infusion: If you love coconut, this variation is an excellent choice. Replace some of the yoghurt with coconut yogurt for a tropical twist. You can also add desiccated coconut into the batter, creating a sweet, chewy texture that contrasts nicely with the cake’s airy base. This combination enhances the cake’s richness and gives it an exotic, indulgent flair that will transport your taste buds straight to a tropical paradise.

4. Lemon and Lavender: For a more sophisticated twist, try adding culinary lavender to the cake. The floral notes of lavender will infuse the cake with a subtle yet aromatic fragrance that pairs wonderfully with the lemon. Simply steep a tablespoon of dried lavender buds in a bit of hot water or milk, then strain it before incorporating it into the batter. The balance between the tangy lemon and floral lavender creates a refined and unique dessert experience.

5. Gluten-Free Version: For those following a gluten-free diet, it’s easy to make this cake without sacrificing flavor or texture. Simply substitute the regular flour with a high-quality gluten-free flour blend. You can also try using almond flour to add a slight nuttiness to the cake while maintaining its tender crumb. Ensure the yogurt used is gluten-free as well, and you’ll have a cake that everyone can enjoy.

6. Vegan Lemon Yoghurt Cake: For a vegan-friendly version, swap out the dairy-based yoghurt for a plant-based alternative, such as almond or soy yoghurt. Replace the eggs with a flaxseed or chia egg (1 tablespoon of flaxseed or chia seeds mixed with 3 tablespoons of water, allowed to sit until it thickens). Opt for a dairy-free butter replacement, and you can still enjoy a wonderfully fluffy, lemony dessert without any animal products.

Best Practices To Store Leftovers

When you’ve baked a delicious Mary Berry Lemon Yoghurt Cake and have leftovers, proper storage is key to ensuring it stays fresh and retains its perfect texture. Here are some best practices to help you store any remaining cake and enjoy it for a few more days:

1. Cool Completely Before Storing: Before placing any leftover cake in storage, allow it to cool completely. Storing a warm cake can result in condensation, which will make the cake soggy and less appealing. Let the cake rest at room temperature for at least 30 minutes after baking.

2. Airtight Storage: To maintain the cake’s moisture and prevent it from drying out, store it in an airtight container. If you don’t have a large enough container, you can wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil for extra protection. This will help lock in the freshness and prevent the cake from absorbing any odors from other foods in the fridge.

3. Refrigeration: Since the cake contains yogurt, it’s best to store it in the refrigerator if you’re keeping it for more than a couple of days. Refrigeration will keep the yogurt’s tangy flavor intact while ensuring the cake stays safe to eat. Just make sure to store it in a well-sealed container to avoid any drying out or contamination from other foods.

4. Freezing for Longer Storage: If you don’t think you’ll be able to finish the cake in a few days, consider freezing it. To do so, slice the cake into individual portions before freezing. Wrap each slice tightly in plastic wrap, followed by a layer of foil, and store it in a freezer-safe bag or container. This way, you can defrost only the amount you need without worrying about thawing the entire cake. When ready to enjoy, allow it to thaw at room temperature for about an hour, or warm it up in the oven for a few minutes for that fresh-baked feel.

5. Avoid Over-Mixing the Icing: If you’ve iced the cake with a lemon glaze or any other frosting, be mindful of how the icing behaves during storage. Icing can soften and melt in the fridge, so if you’re storing leftover iced cake, wrap the cake carefully to prevent the icing from smudging. You can also store the icing separately and apply it freshly when you’re ready to serve the cake.

What Goes Well With Lemon Yoghurt Cake

While a slice of Mary Berry’s Lemon Yoghurt Cake is delicious on its own, pairing it with complementary flavors or accompaniments can elevate the experience and make it even more memorable. Whether you’re serving it for tea, as a dessert at dinner, or as a treat for a special occasion, here are some great pairing ideas:

1. Fresh Berries: The zesty, tangy flavor of lemon pairs perfectly with the sweetness and tartness of fresh berries. Strawberries, raspberries, blueberries, or blackberries create a beautiful contrast in both color and taste when served alongside the cake. A few whole berries scattered on the plate or a simple berry compote would bring out the bright lemon flavor and add a refreshing element.

2. Whipped Cream: A dollop of softly whipped cream is a classic accompaniment to any citrus cake. The rich, velvety cream balances the cake’s tanginess, creating a luxurious mouthfeel. You can even add a hint of vanilla or lemon zest to the whipped cream to enhance the flavors further.

3. Iced Tea or Lemonade: If you’re serving the cake for an afternoon tea, a cold glass of iced tea-particularly one infused with lemon or mint-pairs wonderfully. The herbal notes of the tea complement the cake’s bright, citrusy flavor. Alternatively, a refreshing glass of homemade lemonade or lemon-lime soda would make for a delightful pairing that emphasizes the lemony goodness of the cake.

4. Citrus Sorbet: To keep the citrus theme going, a scoop of lemon or orange sorbet can make an excellent pairing. The light and tangy sorbet cleanses the palate and adds an extra burst of citrus flavor that harmonizes with the cake’s lemony notes. The cold sorbet also offers a refreshing contrast to the moist, tender crumb of the cake.

5. Prosecco or Champagne: For a more celebratory occasion, consider pairing the cake with a glass of sparkling wine, like prosecco or champagne. The effervescence of the bubbles cuts through the cake’s richness, while the fruity, citrusy notes of the wine enhance the lemon flavor in the cake.

6. A Scoop of Ice Cream: Vanilla ice cream, or even a tangy Greek yogurt ice cream, would provide a rich and creamy contrast to the cake’s light texture. The creaminess of the ice cream complements the freshness of the cake and gives a comforting, indulgent balance.

Conclusion

Mary Berry’s Lemon Yoghurt Cake is an all-time favorite for a reason. Its light, moist texture and zingy lemon flavor make it a perfect treat for almost any occasion, whether you’re serving it as a simple snack or a decadent dessert. The versatility of the recipe allows for a variety of creative variations, such as adding berries, poppy seeds, or even coconut, to tailor the cake to your personal tastes.

When storing leftovers, it’s important to keep the cake in an airtight container to preserve its freshness and texture. If you’re looking to enjoy it for a longer period, freezing it in individual slices will allow you to enjoy the cake at your convenience. Pairing the cake with fresh fruit, whipped cream, or even a glass of sparkling wine can elevate the overall experience, making it even more delightful.

Whether you’re enjoying it on your own with a cup of tea or serving it at a gathering, Mary Berry’s Lemon Yoghurt Cake will undoubtedly bring a little sunshine into your life with every bite.

FAQs

What Are The Key Ingredients 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 yogurt, eggs, vegetable oil, lemon zest, and lemon juice.

Can I Use Greek Yogurt Instead Of Natural Yogurt In Mary Berry’s Lemon Yoghurt Cake Recipe?

Yes, you can use Greek yogurt instead of natural yogurt, but it may result in a slightly denser texture due to Greek yogurt’s thicker consistency.

How Can I Make Mary Berry’s Lemon Yoghurt Cake Gluten-free?

To make Mary Berry’s lemon yoghurt cake gluten-free, you can substitute the plain flour with a gluten-free flour blend. Make sure the baking powder is also gluten-free.

Can I Use A Different Type Of Oil Instead Of Vegetable Oil In The Recipe?

Yes, you can use other oils like sunflower or canola oil. Just make sure to choose a neutral oil that won’t overpower the flavor of the cake.

What Can I Do If I Don’t Have A Bundt Pan For Mary Berry’s Lemon Yoghurt Cake?

If you don’t have a bundt pan, you can use a regular round or square cake pan. Adjust the baking time slightly since a different pan shape may affect the cooking time.

How Do I Store Mary Berry’s Lemon Yoghurt Cake?

Store the cake in an airtight container at room temperature for up to 3-4 days. If you want to keep it longer, you can freeze the cake for up to 3 months.

Can I Add Extra Flavorings To Mary Berry’s Lemon Yoghurt Cake?

Yes, you can add other flavorings like vanilla extract, or even poppy seeds for texture. Just be mindful of not overpowering the lemon flavor.

How Do I Ensure My Mary Berry Lemon Yoghurt Cake Is Moist?

The key to a moist Mary Berry lemon yoghurt cake is the use of yogurt and oil, which help keep the cake tender. Be sure not to overbake the cake, as this can dry it out.

Can I Make Mary Berry’s Lemon Yoghurt Cake In Advance?

Yes, you can make the cake in advance. It stays fresh for a couple of days, and the flavors may even improve as it rests. You can also freeze it for later use.

How Long Does It Take To Bake Mary Berry’s Lemon Yoghurt Cake?

The cake typically bakes for about 40-45 minutes at 180°C (350°F). However, baking times can vary depending on the pan size and oven, so always check with a skewer or toothpick to ensure it’s fully cooked.