The Zesty Lemon Yoghurt Cake Recipe That Brightens Every Bite

Crafting a delightful lemon yoghurt cake brings pure sunshine to your kitchen.

Zesty aromas will dance through every corner when you mix these simple ingredients.

Soft, moist textures emerge from a clever combination of tangy dairy and bright citrus notes.

Unexpected moisture comes from creamy yoghurt, ensuring each slice feels wonderfully tender.

Baking enthusiasts appreciate how straightforward techniques can produce such remarkable results.

Subtle lemon undertones promise a refreshing dessert that feels both comforting and elegant.

Whip up this delectable treat and watch smiles bloom around your table.

Everything You Need For Mary Berry Lemon Yoghurt Cake

• All-Purpose Flour: A staple baking ingredient that provides structure to the cake.
• Sugar: Adds sweetness and helps create a tender cake texture.
• Baking Powder: Helps the cake rise and become light and fluffy.

• Plain Yogurt: Provides moisture and a subtle tangy flavor to the cake.
• Eggs: Bind the ingredients together and add richness to the cake.
• Vegetable Oil: Ensures the cake remains moist and tender.
• Vanilla Extract: Enhances the overall flavor profile of the cake.

• Lemon Zest, Lemon Juice: Adds bright, citrusy notes and a fresh aroma to the cake.

• Powdered Sugar, Lemon Juice: Creates a sweet and tangy glaze that complements the cake's flavor.

Easy-To-Follow Mary Berry Lemon Yoghurt Cake Instructions

Step 1: Prepare Baking Equipment

Preheat the oven to 350°F. Grease a standard 8×4-inch loaf pan thoroughly with cooking spray or butter to ensure the cake doesn’t stick.

Step 2: Create Dry Ingredient Mixture

• All-purpose flour
• Baking powder
• Salt

Whisk these ingredients together until well blended and no lumps remain.

Step 3: Infuse Sugar With Citrus Essence

Grab a large mixing bowl and rub fresh lemon zest directly into granulated sugar. This technique releases the lemon’s aromatic oils, creating a more intense flavor profile.

Step 4: Blend Wet Ingredients

• Eggs
• Plain yogurt
• Vegetable oil
• Vanilla extract

Whisk these ingredients together until smooth and fully incorporated.

Step 5: Combine Wet and Dry Mixtures

Gently fold the dry ingredient mixture into the wet ingredients. Stir carefully until just combined, being careful not to overmix. Some small lumps are perfectly acceptable.

Step 6: Bake The Cake

Pour the batter into the prepared loaf pan. Bake in the preheated oven for 40-50 minutes. The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and Glaze

Allow the cake to cool completely in the pan. Once cooled, prepare a simple glaze by mixing powdered sugar with fresh lemon juice. Drizzle the glaze over the cake and sprinkle additional lemon zest on top for extra brightness.

Top Tips For Mary Berry Lemon Yoghurt Cake Results

• Zest Gently: Use a microplane or fine grater to carefully remove only the yellow part of the lemon zest, avoiding the bitter white pith underneath.
• Room Temperature Matters: Bring eggs and yogurt to room temperature before mixing to ensure smoother batter and more even baking.
• Fold Carefully: Mix wet and dry ingredients with a light hand, stopping just when combined to prevent tough, dense cake texture.
• Glaze Timing: Wait until cake is completely cool before adding glaze to prevent it from sliding off or becoming too thin.
• Check Doneness Smartly: Insert a toothpick near the center – if it comes out clean with a few moist crumbs, the cake is perfectly baked.

Ways To Change Up Mary Berry Lemon Yoghurt Cake

• Mediterranean Herb Cake: Swap lemon zest with dried thyme or rosemary for a savory herbal version.
• Olive Oil Citrus Cake: Replace vegetable oil with extra virgin olive oil and add orange zest for a Mediterranean touch.
• Gluten-Free Almond Cake: Use almond flour instead of regular flour and add ground almonds for texture.
• Low-Sugar Yogurt Cake: Substitute sugar with stevia or monk fruit sweetener and use Greek yogurt for added protein.

Pairing Picks For Mary Berry Lemon Yoghurt Cake

• Pair with Lavender Tea: Brew a delicate lavender tea that complements the cake's citrusy notes, creating a soothing and aromatic experience.
• Serve Alongside Fresh Berries: Add a handful of mixed berries like raspberries and blueberries to bring a tangy, fresh contrast to the cake's soft texture.
• Match with Limoncello: Pour a small shot of chilled Italian limoncello to enhance the lemon flavor and provide a zesty, sweet liqueur pairing.
• Garnish with Whipped Mascarpone: Top a slice with light, creamy mascarpone to add richness and balance the cake's bright, citrusy profile.

Storage Guide For Mary Berry Lemon Yoghurt Cake

• Store cake in an airtight container in the refrigerator for up to 5 days, wrapped tightly with plastic wrap to prevent drying out.
• Slice cake, wrap individual pieces in plastic wrap, then place in freezer bag. Freeze for up to 3 months for perfect make-ahead treat.
• Keep glazed cake covered at room temperature for 2-3 days in a cool, dry spot away from direct sunlight.
• Warm individual slices in microwave for 10-15 seconds or let sit at room temperature for 15 minutes before serving to restore soft texture.

FAQ Guide For Mary Berry Lemon Yoghurt Cake

• What makes yogurt important in this cake?

Yogurt adds moisture, tenderness, and a slight tangy flavor, creating a softer texture and helping the cake stay fresh longer.

• Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works perfectly. It provides even more richness and creates a denser cake with excellent moisture.

• How do I know when the cake is fully baked?

Insert a toothpick into the center – if it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy when touched.

• Is it necessary to use fresh lemon zest?

Fresh lemon zest is recommended as it provides a brighter, more intense citrus flavor compared to dried zest. It adds essential oils that enhance the cake’s overall taste and aroma.

Why Mary Berry Lemon Yoghurt Cake Is A Winner

• Conquer Baking Simplicity: This recipe transforms complex baking into a straightforward, stress-free experience with minimal ingredients and basic mixing techniques perfect for novice bakers.
• Create Crowd-Pleasing Dessert: The lemon yogurt cake offers a universally appealing flavor profile that delights both kids and adults, making it ideal for family gatherings, potlucks, or casual afternoon treats.
• Maximize Versatility: From breakfast companions to elegant dessert options, this cake adapts beautifully to different occasions and serves multiple purposes with its light, tangy character and moist texture.
• Embrace Minimal Cleanup: Using just a few bowls and standard kitchen tools, this recipe ensures quick preparation and easy cleaning, reducing post-baking kitchen chaos and saving precious time.

Lemon Yoghurt Cake Recipe

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4.6 from 22 reviews

• Total Time: 50-60 minutes
• Yield: 4 1x

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Description

Zesty lemon yoghurt cake brings Mediterranean sunshine to your dessert table, dancing with tangy brightness and subtle sweetness. Homemade comfort meets elegant simplicity, inviting you to savor each delightful, moist crumb.

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Ingredients

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Main Ingredients:

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 3/4 cup Greek yogurt
• 1/2 cup olive oil
• 2 large eggs

Leavening and Seasoning:

• 2 teaspoons baking powder
• 3/4 teaspoon sea salt
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Sweeteners and Glaze:

• 1/2 cup cane sugar
• 1/2 cup powdered sugar
• 1/2 tablespoon lemon juice

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Instructions

1. Prepare the oven by heating to 350°F and coating the loaf pan with a thin layer of grease to prevent sticking.
2. In a mixing bowl, sift together the flour, baking powder, and salt to ensure smooth, lump-free dry ingredients.
3. Massage lemon zest into granulated sugar, releasing aromatic oils and creating a fragrant base.
4. Whisk together the sugar-zest mixture with eggs, yogurt, vegetable oil, and vanilla extract until thoroughly combined and smooth.
5. Gently fold the wet ingredients into the dry mixture, stirring minimally to maintain a tender cake texture – avoid overmixing.
6. Transfer the batter into the prepared loaf pan, spreading evenly with a spatula to ensure uniform baking.
7. Bake for 40-50 minutes, monitoring until the top turns golden brown and a toothpick inserted in the center comes out clean.
8. Remove from oven and allow the cake to cool completely in the pan, which helps set the structure.
9. Prepare the glaze by whisking powdered sugar with lemon juice until achieving a smooth, drizzling consistency.
10. Once cooled, carefully remove the cake from the pan and generously drizzle the glaze over the top.
11. Garnish with additional fresh lemon zest for a bright, citrusy finish and visual appeal.

Notes

• Zest Technique: Gently rub lemon zest into sugar to release essential oils and maximize citrusy flavor before mixing wet ingredients.
• Mixing Method: Fold dry and wet ingredients together with minimal stirring to prevent gluten development, ensuring a tender, light cake texture.
• Moisture Preservation: Allow cake to cool completely before glazing to prevent soggy surface and maintain ideal cake structure.
• Dietary Adaptations: Substitute gluten-free flour blend for all-purpose flour and use dairy-free yogurt to create a versatile, allergy-friendly version of this delightful dessert.

• Prep Time: 10 minutes
• Cook Time: 40-50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 222 kcal
• Sugar: 13 g
• Sodium: 144 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 37 mg