Mary Berry Lemon Yogurt Cake Recipe

This soft, zesty Mary Berry Lemon Yogurt Cake is made with plain yogurt, fresh lemons, and sunflower oil, ready in just about an hour. The warm cake absorbs the tangy lemon glaze, creating a beautifully crisp and sweet crust as it cools. I always rely on this simple bake for weekend afternoon teas.

Why This Classic Works

I used to bake lemon cakes with just butter, but they often dried out by the second day. Adding plain yogurt completely changed the texture, keeping the crumb incredibly tender.

The trick is pouring the icing over while the cake is still slightly warm. It sinks into the sponge and leaves a satisfying, thin sugary crust on top.

Mary Berry Lemon Yogurt Cake Ingredients

• 225g self-raising flour
• 175g caster sugar
• 3 large eggs
• 150ml sunflower oil
• 150g plain full-fat yogurt
• Zest of 2 lemons, finely grated
• 150g icing sugar
• Juice of 2 lemons

How To Make Mary Berry Lemon Yogurt Cake

1. Prep The Oven And Tin: Preheat your oven to 180C (160C fan) and line a 900g loaf tin with baking parchment.
2. Mix Wet And Dry Ingredients: In a large bowl, whisk together the eggs, oil, yogurt, caster sugar, and lemon zest until smooth.
3. Fold In The Flour: Gently sift the self-raising flour into the wet mixture and fold it in using a spatula until no white streaks remain.
4. Bake The Cake: Pour the batter into the lined tin and bake for 45 to 50 minutes until a skewer inserted in the center comes out clean.
5. Apply The Glaze: Mix the lemon juice and icing sugar in a small jug. Poke holes all over the warm cake and pour the glaze evenly over the top.

Recipe Tips

• Use room temperature ingredients: Cold yogurt and eggs can cause the batter to split or bake unevenly.
• Don’t overmix the batter: Folding the flour in gently ensures a light, tender crumb rather than a tough sponge.
• Check early: Ovens vary, so test the center with a skewer at the 40-minute mark to prevent overbaking.

What To Serve With Lemon Yogurt Cake

This cake pairs wonderfully with a simple cup of Earl Grey tea or a robust black coffee. If serving as a dessert, a spoonful of softly whipped cream or extra plain yogurt cuts through the sweetness beautifully.

How To Store

Keep the cake in an airtight container at room temperature for up to four days. You can also freeze the unglazed sponge for up to three months, thawing overnight before adding fresh icing.

FAQs

Can I use Greek yogurt instead?

Yes, Greek yogurt works well but yields a slightly denser texture. This is due to its lower moisture content compared to plain yogurt.

Can I bake this in a round tin?

You can use a 20cm round cake tin. Reduce the baking time to about 35 minutes and check for doneness with a skewer.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking can cause the center to collapse. Always wait until the final 10 minutes to check.

Nutrition

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 150mg
• Total Carbohydrate: 48g
• Protein: 5g

Try More Recipes:

• Mary Berry Lemon Raspberry Cake Recipe
• Mary Berry Lemon Sponge Cake Recipe
• Mary Berry Lemon Drizzle Cake Recipe with Yogurt