If you’re looking for a simple, moist, and delicious cake recipe, you can’t go wrong with Mary Berry’s lemon yoghurt cake. This cake is easy to make, uses basic ingredients, and has a lovely tangy flavor from the lemon and yoghurt. It’s perfect for any occasion, whether you want to serve it as a dessert, a snack, or a breakfast treat. In this article, I’ll show you how to make this cake from scratch, with tips and tricks to ensure a successful result. Let’s get started!
If you’re looking for a simple, moist, and delicious cake recipe, you can’t go wrong with Mary Berry’s lemon yoghurt cake. This cake is easy to make, uses basic ingredients, and has a lovely tangy flavor from the lemon and yoghurt. It’s perfect for any occasion, whether you want to serve it as a dessert, a snack, or a breakfast treat. In this article, I’ll show you how to make this cake from scratch, with tips and tricks to ensure a successful result. Let’s get started!
What is Mary Berry Lemon Yoghurt Cake Recipe?
Mary Berry lemon yoghurt cake is a simple and delicious cake recipe that uses yoghurt as one of the main ingredients. Yoghurt adds moisture and tanginess to the cake, making it soft and flavorful. The cake is also infused with lemon syrup and topped with lemon icing, giving it a refreshing and zesty taste. This cake is easy to make, with no special equipment or skills required. It’s a great recipe for beginners and experts alike.
- Try: Mary Berry Biscotti
Why You Love this Recipe
This Mary Berry lemon yoghurt cake recipe is a favorite for several reasons:
- Ease of Preparation: The recipe is straightforward, involving simple steps and common ingredients, making it ideal for both novice and experienced bakers.
- Texture and Flavor: The combination of yoghurt and lemon syrup results in a cake that is both moist and tender. The lemon provides a perfect balance of sweetness and tartness, creating a delightful taste.
- Flexibility: This recipe offers great versatility. You can experiment with different yoghurt types, such as Greek or natural, and enhance the cake with additional ingredients like poppy seeds or nuts. For a twist, try substituting lemon with lime.
- Suitability for Various Occasions: Whether it’s a dessert after a meal, a snack during the day, or a special breakfast treat, this cake is wonderfully suitable for any event.
Ingredients Needed to Make Mary Berry Lemon Yoghurt Cake
To make this cake, you’ll need the following ingredients:
- 225 g (8 oz) self-raising flour
- 225 g (8 oz) caster sugar
- 225 g (8 oz) softened butter
- 4 eggs
- 1 tsp baking powder
- 2 lemons
- 150 g (5 oz) natural or Greek yoghurt
- 175 g (6 oz) icing sugar
Useful Equipment
You’ll also need the following equipment:
- A 20 cm (8 inch) round cake tin
- Baking paper
- A large mixing bowl
- An electric mixer or a wooden spoon
- A grater
- A juicer
- A skewer
- A wire rack
- A small saucepan
- A small bowl
- A spoon
Instructions to Make Mary Berry Lemon Yoghurt Cake
Follow these steps to make this cake:
Step 1: Preheat the oven and prepare the cake tin
- Preheat the oven to 180°C (160°C fan, gas mark 4).
- Grease the cake tin and line the base with baking paper.
- Set aside.
Step 2: Make the cake batter
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. You can use an electric mixer or a wooden spoon for this step.
- Add the eggs, one at a time, beating well after each addition.
- Sift in the flour and baking powder and fold gently until well combined.
- Grate the zest of one lemon and add it to the batter. Stir well.
- Spoon the batter into the prepared cake tin and level the surface with a spatula.
- Bake for 35 to 40 minutes or until golden and springy to the touch.
Step 3: Make the lemon syrup
- While the cake is baking, squeeze the juice of both lemons and measure out 100 ml (3.5 fl oz) of it. You can save the rest for another use.
- In a small saucepan, heat the lemon juice and 50 g (2 oz) of the icing sugar over low heat, stirring until the sugar dissolves. Bring to a boil and then remove from the heat.
Step 4: Poke holes and drizzle the syrup
- When the cake is done, take it out of the oven and leave it in the tin for 10 minutes.
- Using a skewer, poke holes all over the top of the cake, going all the way to the bottom.
- Slowly drizzle the lemon syrup over the cake, letting it soak into the holes.
- Leave the cake to cool completely in the tin.
Step 5: Make the lemon icing
- In a small bowl, whisk together the remaining 125 g (4 oz) of icing sugar and 2 tbsp of yoghurt until smooth and thick. You can adjust the consistency by adding more icing sugar or yoghurt as needed.
- Transfer the cake to a wire rack and place a tray underneath to catch any drips.
- Spoon the icing over the top of the cake, letting it drip down the sides.
- Sprinkle some lemon zest over the icing for decoration.
Step 6: Enjoy your cake!
- Cut into slices and serve with some extra yoghurt if you like.
- Enjoy your moist and tangy lemon yoghurt cake!
What Do I Serve With Mary Berry Lemon Yoghurt Cake?
While this cake is sumptuous on its own, pairing it with complementary items can elevate the overall experience:
- Creamy Add-ons: Enhance the cake’s richness by serving it with additional yoghurt or a dollop of whipped cream. This contrast in textures adds a delightful creaminess.
- Fruit Accents: Accompany the cake with fresh berries or fruit slices for a burst of color and freshness. These fruits not only add visual appeal but also complement the lemon’s zesty flavor.
- Additional Sweetness: For those with a sweeter palate, lemon curd or jam can be a great accompaniment. These spreads add extra sweetness and enhance the cake’s lemony flavor.
- Decorative Touches: Garnish with mint leaves or edible flowers for an aromatic and visually appealing finish. These natural elements can add a hint of elegance and freshness to the presentation.
Pro Tips to Make Perfect Mary Berry Lemon Yoghurt Cake
Achieving the perfect Mary Berry lemon yoghurt cake is simpler than you might think. By following these expert tips, you can ensure your cake turns out moist, flavorful, and visually appealing every time:
- Room Temperature Ingredients: Begin with ingredients like butter, eggs, and yoghurt at room temperature. This small step is crucial for a smoother and more uniform batter, as it enhances the blending process.
- Gentle Mixing: Avoid overmixing the batter. The overworked batter can lead to a tough, dense cake. Instead, fold the ingredients gently until just combined.
- Checking for Doneness: Use a skewer to test if the cake is done. A skewer inserted into the center should come out clean or with a few moist crumbs attached. Be careful not to overbake, as this could result in a dry cake.
- Syrup Infusion Technique: While the cake is still warm, poke holes throughout and drizzle the lemon syrup over it. This method allows the cake to absorb the syrup evenly, ensuring each bite is moist and flavorful.
- Cooling Before Icing: Allow the cake to cool completely before adding the icing. Applying icing to a warm cake can cause it to melt and lose its texture.
Variations of Mary Berry Lemon Yoghurt Cake
Personalize this classic recipe to suit your taste preferences or to add an innovative twist:
- Variety in Yoghurt Choices: Experiment with different yoghurt types such as plain, vanilla, or lemon-flavored yoghurt. For a richer and creamier texture, sour cream is a great alternative.
- Texture with Poppy Seeds: For an added crunch and visual appeal, incorporate poppy seeds into your batter.
- Citrus Variations: Swap lemon juice and zest with lime for a unique citrus flavor that brings a refreshing change to the traditional recipe.
- Nutty Additions: Enhance the texture and flavor by adding chopped nuts like almonds, walnuts, or pistachios, either in the batter or sprinkled over the icing.
- Chocolate Drizzle: For an indulgent twist, finish the cake with a drizzle of melted chocolate over the icing, creating a luxurious contrast in flavors and textures.
How do I store Mary Berry Lemon Yoghurt Cake Leftovers?
If you have any leftovers of this cake, you can store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To keep the cake moist, you can place a piece of bread or apple in the container with the cake. This will prevent the cake from drying out.
Freezing
You can also freeze the cake for up to 3 months, without the icing. To do this, wrap the cake tightly in plastic wrap and then in aluminum foil. Label and date the cake and place it in a freezer-safe bag or container. When you’re ready to eat it, thaw it overnight in the fridge and then bring it to room temperature. You can then make the icing and decorate the cake as usual.
Refrigerating
If you want to refrigerate the cake with the icing, you can do so, but the icing may become hard and brittle. To soften it, you can microwave the cake for a few seconds or let it sit at room temperature for a while before serving.
How do I reheat Mary Berry Lemon Yoghurt Cake Leftovers?
If you want to reheat this cake, you can do so in the microwave or the oven, depending on how much time you have and how you like your cake.
Microwave
The microwave is the quickest and easiest way to reheat this cake. To do this, place a slice of cake on a microwave-safe plate and cover it loosely with a damp paper towel. Microwave it for 10 to 15 seconds, or until warm. Be careful not to overheat the cake, as this can make it dry and tough.
Oven
The oven is the best way to reheat this cake if you want to preserve its texture and flavor. To do this, preheat the oven to 160°C (140°C fan, gas mark 3) and line a baking sheet with parchment paper. Cut the cake into slices and place them on the prepared baking sheet. Cover them loosely with aluminum foil and bake them for 10 to 15 minutes, or until warm. You can also sprinkle some water over the cake before baking to add some moisture.
Nutrition value per slice (based on 8 slices):
- Calories: 462 kcal
- Fat: 21 g
- Carbohydrates: 65 g
- Protein: 6 g
- Fiber: 1 g
- Sugar: 45 g
- Sodium: 122 mg
- Calcium: 56 mg
- Iron: 1 mg
Can I Make Mary Berry’s Lemon Yoghurt Cake Gluten-Free?
Yes, you can easily adapt this recipe to be gluten-free. Simply substitute the self-raising flour with a gluten-free self-raising flour blend. Ensure that the baking powder you use is also gluten-free. The texture might vary slightly, but the cake will still be delicious.
How Can I Prevent My Lemon Yoghurt Cake from Becoming Too Dry?
To keep the cake moist, avoid overbaking it. Bake the cake until a skewer inserted into the center comes out clean or with a few moist crumbs. Also, the lemon syrup drizzled over the cake while it’s still hot is key for moisture. This helps the cake absorb the liquid, retaining its moistness.
Is It Possible to Make This Cake with Low-Fat Yoghurt?
Yes, you can use low-fat yoghurt in this recipe. The cake might have a slightly different texture compared to using full-fat yoghurt, but it will still be tasty. Keep in mind that full-fat yoghurt contributes to the cake’s richness and moistness.
Conclusion
I hope you enjoyed this article and learned how to make Mary Berry’s lemon yoghurt cake. This cake is easy, delicious, and perfect for any occasion. Try it out and let me know how it turns out in the comments below. If you have any questions or suggestions, feel free to contact me anytime.
Happy baking!
