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Mary Berry Lemon Yoghurt Cake

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 350
A moist and tangy lemon yoghurt cake with a sweet lemon glaze, perfect for any occasion.

Ingredients

Dried ingredients

  • 300 g granulated sugar
  • 55 g salted butter, softened
  • 3 extra-large eggs, separated eggs (separated)
  • 225 g Greek yoghurt (full-fat)
  • 1 lemon zest of lemon
  • 175 g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 115 g confectioners’ sugar, sifted
  • 1.5 tbsp fresh lemon juice

Instructions 

  • Preheat oven to 180°C (160°C fan). Grease and line an 8-inch round tin.
  • Beat sugar, butter, and egg yolks until light and smooth. Stir in yoghurt and lemon zest.
  • Sift in flour, baking powder, and salt. Fold to combine. Whisk egg whites to soft peaks and fold in gently.
  • Pour batter into tin. Bake for 1–1¼ hours until a skewer comes out clean.
  • Cool in tin for 10 mins, then remove and cool fully. Mix icing sugar and lemon juice, then pour over cooled cake.

Notes

Ensure egg whites are whipped to soft peaks for a light texture.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: British
Keyword: lemon