Perfect Lemon Yoghurt Cake Inspired by Mary Berry

Oh, there’s just something so wonderfully comforting about baking, isn’t there? That smell filling the kitchen, the quiet satisfaction of creating something lovely from scratch. And when it comes to a classic, you can’t beat a good lemon cake. I’ve been tweaking this recipe for ages, trying to get that perfect balance – you know, the kind that’s light and incredibly moist, with just the right amount of zing. This Lemon Yoghurt Cake Inspired by Mary Berry really is the dream team of easy bakes. I remember making a version of this for a family get-together, and even my fussy nephew, who usually turns his nose up at anything homemade, went back for a second slice, saying it was ‘properly nice’! Trust me, this one’s a winner.

Why You’ll Love This Lemon Yoghurt Cake Inspired by Mary Berry

• It’s ridiculously easy to make – perfect even if you’re new to baking!
• It’s wonderfully moist and has that gorgeous, tender crumb we all dream of.
• The lemon tang is just perfect, not too sharp, not too sweet, making it ideal for any time of day.
• It’s brilliant for a quick afternoon treat or a more elegant tea party.

Ingredients for Your Lemon Yoghurt Cake Inspired by Mary Berry

Right then, let’s get down to the good stuff! For this beauty, we’re keeping it simple but effective. Using full-fat Greek yoghurt is key here; it’s what makes the cake so unbelievably moist and gives it that lovely tang. And don’t skimp on the lemon zest – that’s where all the gorgeous fragrance comes from!

• 300 g granulated sugar
• 55 g salted butter, softened
• 3 extra-large eggs, separated
• 225 g full-fat Greek yoghurt
• Zest of 1 large lemon
• 175 g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 115 g icing sugar
• 1 1/2 tbsp fresh lemon juice

Step-by-Step Instructions for Your Lemon Yoghurt Cake Inspired by Mary Berry

This is where the magic happens! Don’t be intimidated by separating the eggs – it’s a doddle and makes all the difference to the cake’s lovely light texture. And remember, a gentle hand when folding is your best friend here. It’s all about keeping that air in the batter!

Step 1: First things first, get your oven preheating to 180°C (or 160°C if you’re using a fan oven). While that’s warming up, grease and line a 20 cm round cake tin with baking paper. This stops our lovely cake from sticking, which would be a tragedy!

Step 2: Now, in a big bowl, cream together the granulated sugar, the softened salted butter, and your egg yolks. Beat it all together until it goes lovely and pale, and looks really smooth and creamy. This is the base of our flavour!

Step 3: Next, stir in the full-fat Greek yoghurt and all that gorgeous lemon zest. Give it a good mix until everything is nicely combined. You should start getting a lovely lemony aroma right about now!

Step 4: Time for the dry ingredients. Sift in the plain flour, baking powder, and salt. Gently fold these into the wet mixture. ‘Folding’ means using a spatula to carefully lift and combine, so you don’t knock out all the air you’ve just created.

Step 5: Right, now for a clean bowl! Whisk those egg whites until they form soft peaks. Don’t whisk them into stiff, dry mountains; we want them soft and fluffy, like little clouds.

Step 6: This is the crucial bit for a light cake. Gently fold the whisked egg whites into your main batter. Do this in two goes, folding ever so carefully each time. You want to incorporate them without losing that lovely airy texture. Think of it like making a soufflé – delicate all the way!

Step 7: Pour all that glorious batter into your prepared cake tin. Give the top a gentle smooth over so it’s even. This helps it bake evenly.

Step 8: Now for the baking! Pop it into the preheated oven for about 1 hour to 1 hour 10 minutes. You’ll know it’s ready when it’s golden brown and a skewer poked right into the centre comes out clean. If it starts browning too quickly, you can pop a bit of loose foil over the top.

Step 9: Once baked, let the cake hang out in the tin for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. Patience here is key – you don’t want to ice a warm cake, trust me!

Step 10: For the icing, just mix the icing sugar and lemon juice until you’ve got a smooth, drizzle-able consistency. If it’s too thick, add a tiny bit more lemon juice; if it’s too runny, a little more icing sugar. Drizzle it all over your beautifully cooled cake. For another lovely lemon bake, check out my Easy Lemon Traybake sometime!

Serving Suggestions for Your Lemon Yoghurt Cake

This cake is lovely all on its own, but if you fancy jazzing up your afternoon tea or dessert, here are a few ideas!

Fresh Berries: A handful of juicy raspberries or blueberries scattered around the plate adds a burst of colour and a lovely tartness that cuts through the sweetness of the cake. So simple, yet so effective!

Creamy Coffee Mousse: For something a bit more decadent, a small scoop of my creamy coffee mousse is an absolute dream. The hint of coffee is surprisingly good with lemon!

Easy Fruit Flapjacks: My easy fruit flapjacks are another brilliant companion. They’re chewy and oaty, and the dried fruit adds a different kind of sweetness that balances the cake wonderfully.

Storing and Reheating Your Lemon Yoghurt Cake

This cake is quite forgiving, but keeping it air-tight is the absolute key to maintaining that lovely moist texture. It’s also perfect for making ahead, which is always a bonus, isn’t it?

Pop your completely cooled cake into an airtight container. It’ll keep beautifully at room temperature for up to 4 days. Honestly, the lemon flavour actually gets a bit brighter and more intense after a day or so, so making it the day before is a brilliant idea!

Frequently Asked Questions About This Lemon Yoghurt Cake

Got a question about this lovely lemon cake? I’m happy to help!

Can I use a different type of yoghurt?

I really do recommend full-fat Greek yoghurt for this recipe, as it gives the cake its incredible moisture and slight tang. While you *could* use a lower-fat version, the texture might change a bit, and it might not be quite as tender. Avoid anything too watery, though!

What if I don’t have Greek yoghurt? Can I use plain yoghurt?

Yes, you can use a good quality, thick plain yoghurt, but make sure it’s not too runny. If it is, you might want to strain it through a cheesecloth-lined sieve for about 30 minutes to get rid of some of the excess liquid. This helps keep the cake from getting too dense. For an even moister bake, you might want to peek at my Moist Lemon Yoghurt Cake with Almond Flour recipe!

Can I make this into cupcakes?

Absolutely! This batter makes a fantastic base for cupcakes. Just fill your cupcake cases about two-thirds full and bake for around 20-25 minutes at the same temperature, or until a skewer comes out clean. They’ll be gorgeous with that same lemon icing drizzled over. You can find more ideas in my easy lemon cupcakes post!

Before You Go

Honestly, this Lemon Yoghurt Cake Inspired by Mary Berry is such a joy to make and even better to eat. Give it a go this week – I’d love to hear how yours turns out! Let me know in the comments below or share your photos with me over on Pinterest!

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