Mary Berry Yoghurt Cake Recipe

This soft, fluffy Mary Berry Yoghurt Cake is made with full-fat Greek yoghurt, self-raising flour, and fresh lemon zest, and ready in 55 minutes. Slicing through the golden crust reveals a wonderfully bouncy, moist sponge that smells of sweet vanilla and citrus. I find it is a brilliant straightforward bake for weekend afternoons.

Why This Classic Works

I used to think oil-based cakes lacked the richness of butter sponges, but this recipe completely changed my mind. The combination of sunflower oil and Greek yoghurt creates an incredibly tender crumb that stays moist for days.

The real trick I discovered is not overmixing the batter once the flour goes in. Keeping a light hand ensures the cake rises beautifully without becoming dense or rubbery.

Mary Berry Yoghurt Cake Ingredients

• 225g self-raising flour
• 1 tsp baking powder
• 150g caster sugar
• 3 large eggs
• 150g full-fat Greek yoghurt
• 150ml sunflower oil
• 1 tsp vanilla extract
• Zest of 1 lemon

How To Make Mary Berry Yoghurt Cake

1. Preheat and line: Preheat your oven to 180C (160C fan) and line a 20cm round cake tin with baking parchment.
2. Whisk wet ingredients: In a large bowl, whisk the eggs, Greek yoghurt, sunflower oil, vanilla extract, and lemon zest until smooth.
3. Combine dry ingredients: In a separate bowl, mix the self-raising flour, baking powder, and caster sugar together.
4. Fold everything together: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
5. Bake the cake: Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean.
6. Cool and serve: Leave the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Recipe Tips

• Use full-fat yoghurt: Low-fat versions contain too much water and will make the cake dense.
• Room temperature eggs: This helps the ingredients blend together smoothly without curdling.
• Do not overmix: Stop folding as soon as you can no longer see dry streaks of flour to keep the sponge light.

What To Serve With Yoghurt Cake

This simple sponge pairs beautifully with a dollop of softly whipped cream and fresh berries. A sharp lemon curd or a hot cup of Earl Grey tea also makes an excellent accompaniment.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can also freeze the un-iced sponge tightly wrapped in cling film for up to 2 months.

FAQs

Can I use plain yoghurt instead of Greek?

Yes, plain natural yoghurt works well, but Greek yoghurt gives a richer, softer texture due to its higher fat content.

Can I bake this in a loaf tin?

Absolutely, though you may need to adjust the baking time to 50-60 minutes depending on the tin size. Check with a skewer to ensure the middle is baked.

Why did my cake sink in the middle?

This usually happens if the oven door was opened too early or if the batter was overmixed. Overmixing causes the gluten to overdevelop, leading to a collapsed sponge.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 150mg
• Total Carbohydrate: 35g
• Protein: 5g

Try More Recipes:

• Mary Berry Whole Lemon Cake Recipe
• Mary Berry Vanilla Cake Recipe
• Mary Berry Upside Down Cake Recipe