Mary Berry Lemon Drizzle Cake Recipe with Yogurt

This moist tender Mary Berry Lemon Drizzle Cake Recipe with Yogurt is made with natural yogurt, fresh lemons, and butter, ready in 60 minutes. The hot cake absorbs the crunchy sugar syrup as it cools, forming a crisp topping over the soft sponge. I bake this whenever I have spare lemons lying around.

Why This Classic Works

I used to make traditional lemon drizzle cakes that turned out slightly dry after a day or two in the tin. Adding full-fat natural yogurt to the batter was a brilliant lesson in baking chemistry. The yogurt adds acidity that softens the gluten, resulting in a tender crumb that stays incredibly fresh.

The key to this cake is applying the sugary syrup while the sponge is still quite hot from the oven. This allows the lemon juice to soak deep into the middle while the sugar granules set into a crisp crust on top.

Mary Berry Lemon Drizzle Cake Recipe with Yogurt Ingredients

• • 225g unsalted butter, softened
  • 225g caster sugar
  • 275g self-raising flour
  • 2 tsp baking powder
  • 4 large eggs
  • 4 tbsp full-fat natural yogurt
  • Finely grated zest of 2 lemons

For the Drizzle:

• Juice of 2 lemons
• 175g granulated sugar

How To Make Mary Berry Lemon Drizzle Cake Recipe with Yogurt

1. Prepare your tin: Preheat the oven to 180C (160C fan) and grease and line a rectangular traybake tin (roughly 30x23cm) with baking parchment.
2. Combine the ingredients: Place the butter, caster sugar, self-raising flour, baking powder, eggs, natural yogurt, and lemon zest into a large mixing bowl.
3. Beat the batter: Use an electric whisk to blend everything together for about two minutes until smooth and thoroughly combined.
4. Bake the cake: Pour the batter into the prepared tin, level the surface, and bake for 35 to 40 minutes until it springs back when pressed.
5. Mix the drizzle: While the cake is baking, mix the fresh lemon juice and granulated sugar in a small bowl to make the syrup.
6. Apply the topping: Remove the hot cake from the oven and immediately spoon the sugar mixture evenly over the surface, then leave it to cool.

Recipe Tips

• Use granulated sugar for the topping: Caster sugar dissolves too quickly, but granulated sugar creates the essential crunchy crust on top.
• Zest before juicing: Always grate the lemons before cutting them open, as it is much harder to zest a squeezed lemon half.
• Apply syrup to a hot cake: The sponge needs to be warm so the liquid can soak into the crumb properly.

What To Serve With Lemon Drizzle Cake

Serve a thick slice alongside a hot pot of Earl Grey tea for a classic afternoon treat. You can also add a dollop of clotted cream or a spoonful of extra natural yogurt to balance the sweetness.

How To Store

Keep the cake in an airtight tin at room temperature for up to four days. Do not store it in the fridge, as the cold air will dry out the sponge and ruin the crisp sugar topping. It freezes well for up to three months if wrapped tightly in foil.

FAQs

• Can I use Greek yogurt instead? Yes, Greek yogurt works perfectly in this recipe. Just make sure it is full-fat to keep the sponge moist.
• Why did my cake sink in the middle? Opening the oven door too early or over-mixing the batter can cause the sponge to collapse. Only check the cake after 30 minutes.
• Can I bake this in a loaf tin? You can use a 2lb loaf tin, but you will need to increase the baking time to around 50 to 55 minutes. Check the centre with a skewer.

Nutrition

• Calories: 310 kcal
• Total Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 70 mg
• Sodium: 180 mg
• Total Carbohydrate: 42 g
• Protein: 4 g

Try More Recipes:

• Mary Berry Lemon Drizzle Cake Recipe
• Mary Berry Lemon Cake with Lemon Curd Recipe
• Mary Berry Lardy Cake Recipe