By Lori Walker, MS, RD | Published on July 25, 2023 | Last Updated on August 19, 2023
Mary Berry’s famous yoghurt cake is a true classic. It’s been beloved for decades and with good reason! Not only is it delicious, but it’s surprisingly easy to make too.
With just a few simple ingredients, you can have this classic in no time. For the perfect light and fluffy texture, try Mary Berry’s yoghurt cake – it’s sure to become a family favorite.
In this article, we’ll show you how to make the classic Mary Berry Yoghurt Cake. We’ve included detailed instructions and tips, as well.
Whether you’re a beginner baker or an old pro, this guide is sure to be a hit! So let’s get started with Mary Berry’s Yoghurt Cake!
What is Mary Berry Yoghurt Cake?
Mary Berry’s yoghurt cake is a classic British dessert. This light and fluffy cake is incredibly easy to make and requires just a few simple ingredients.
The combination of butter, sugar, eggs, flour, Greek yoghurt and lemon rind gives this cake an unbeatable flavor and texture. It’s the perfect way to end a meal and can also be served as a sweet treat throughout the day.
This Mary Berry Yoghurt Cake is sure to become a favorite among friends and family alike. With its delicious flavor and ease of preparation, it’s no wonder this cake has been a classic for so long!
What does it taste like?
Mary Berry’s Yoghurt Cake is a delightfully light and fluffy cake. The combination of butter, sugar, eggs, flour, Greek yoghurt and lemon rind creates a unique flavor that’s both sweet and tart.
It has an incredibly moist texture that melts in your mouth with every bite. The zest of the lemon gives this classic a bright and citrusy flavor that’s simply amazing.
A simple glaze made of icing sugar and lemon juice is the perfect finishing touch for this classic cake. The combination of sweetness and zest creates an unforgettable dessert that’s sure to impress your guests!
How did I first get introduced to the Mary Berry Yoghurt Cake?
I have been an avid baker since I was a child, but it wasn’t until I discovered Mary Berry’s cookbooks that my baking really took off.
As a true food enthusiast, I had heard of this British baking doyenne and her iconic recipes for many years before actually trying one myself. But when I finally did, it was love at first bite!
My first foray into Mary Berry’s world of baking was her famous yogurt cake recipe. I was amazed by how simple and straightforward it was, yet the taste was extraordinary.
The combination of butter, sugar, eggs, flour, Greek yogurt, and lemon rind created a flavor like no other dessert I had tasted before. With its light and fluffy texture, I knew it was a recipe I wanted to keep.
I followed the instructions to the letter and soon had my own version of Mary Berry’s famous yoghurt cake on my plate. Everyone who tried it raved about the unique flavor and tender texture – from then on, it became an instant family favorite!
I now make this classic Mary Berry Yoghurt Cake all the time. Whether it’s for a special occasion or just a casual afternoon snack, I know that this recipe is always sure to please.
It’s one of those recipes that will never go out of style – thanks to Mary Berry! And I’m so glad I discovered her cookbook and found my favorite recipe.
How to make Mary Berry Yoghurt Cake?
Making Mary Berry’s Yoghurt Cake is incredibly simple. With just a few pantry staples & step-by-step instructions you can have this classic on the table in no time!
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Ingredients
- Caster sugar: This is a fine-grained sugar that is used to sweeten recipes.
- Self-raising flour: This type of flour has added baking powder, which helps the cake rise when cooked.
- Butter: Unsalted butter is best for this.
- Eggs: Always use large eggs in this recipe for best results.
- Greek yoghurt: Full-fat Greek yoghurt works best in this recipe.
- Lemon rind: Use the zest or grated rind of one lemon for extra flavour.
- Icing sugar: This is powdered sugar that is used to make a simple glaze for the cake.
- Lemon juice: Freshly squeezed lemon juice will give the icing an extra zesty kick.
Step-by-step instructions
Step 1
Preheat the oven to 350°F (176°C). Grease and line an 8-inch (20cm) round cake tin.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well each time before adding in the next one.
Step 3
Sift in the flour and fold it into the mixture until just combined. Add in the yoghurt and lemon rind, stirring to combine.
Step 4
Pour the batter into the prepared cake tin and spread it out evenly with a spatula or spoon. Bake for 40-45 minutes or until golden brown on top and a skewer inserted into the centre comes out clean.
Step 5
Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Step 6
To make the icing, mix together the lemon juice and icing sugar until smooth and pour it over the cooled cake. Serve immediately.
Tips
– Try adding some other flavours to the cake like orange zest, ground almonds or spices.
– If you want a richer cake, use double cream instead of yoghurt for even more indulgence!
– For a simpler version of this recipe, omit the lemon and icing sugar topping and serve with some fresh berries.
Mary Berry Yoghurt Cake Recipe
Equipment
- Mixer
- bowl
- cake tin
Ingredients
- 6 large eggs, at room temperature
- 2 cups self-raising flour
- 2 cups Greek yoghurt
- 3 cups caster sugar (superfine sugar)
- 1 stick butter melted
- 2 rind grated lemon
For the icing
- 3 tbsp fresh lemon juice
- 1 cup icing sugar (I use confectioners icing sugar)
Instructions
- Preheat the oven to 350°F (176°C). Grease and line an 8-inch (20cm) round cake tin.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well each time before adding in the next one.
- Sift in the flour and fold it into the mixture until just combined. Add in the yoghurt and lemon rind, stirring to combine.
- Pour the batter into the prepared cake tin and spread it out evenly with a spatula or spoon. Bake for 40-45 minutes or until golden brown on top and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- To make the icing, mix together the lemon juice and icing sugar until smooth and pour it over the cooled cake. Serve immediately.
Notes
– If you want a richer cake, use double cream instead of yoghurt for even more indulgence!
– For a simpler version of this recipe, omit the lemon and icing sugar topping and serve with some fresh berries.
Nutrition Information
Calories: 300kcal (15%) | Carbohydrates: 45g (15%) | Protein: 7.3g (14%) | Fat: 10.5g (16%) | Saturated Fat: 6.2g (39%) | Cholesterol: 73mg (24%) | Sodium: 164mg (7%) | Potassium: 118mg (3%)
What to serve with Mary Berry Yoghurt Cake?
Mary Berry Yoghurt Cake is a delicious dessert that can be enjoyed on its own with a cup of tea or coffee. However, there are plenty of other options to complement this classic cake.
For something a bit more indulgent, serve the cake with a dollop of whipped cream or ice cream for added richness. If you prefer something lighter, a few spoonfuls of Greek yoghurt or natural yogurt with some fresh fruit is the perfect option.
Alternatively, you can dress up Mary Berry Yoghurt Cake with a sprinkle of icing sugar and some freshly grated lemon zest for an extra burst of flavor. It’s also delicious served warm with a drizzle of honey or maple syrup.
How to store leftover Mary Berry Yoghurt Cake?
Any leftover Mary Berry Yoghurt Cake can be stored in an airtight container for up to 3 days in the refrigerator. To keep it fresh for longer, wrap the cake tightly with cling film or aluminum foil before storing it in the fridge.
I do not suggest freezing this classic cake as it will lose its moisture and texture. It’s best enjoyed freshly baked and warm in the oven for the ultimate flavor experience!
Can pregnant women eat this?
Yes, pregnant women can enjoy this cake as long as the recipe is followed exactly. The ingredients used are safe to consume for pregnant women when eaten in moderation.
However, please note that Greek yoghurt and eggs should always be cooked thoroughly before eating to reduce the risk of foodborne illnesses.
As with any other food, you should consult your doctor if you have any specific dietary concerns.
FAQs
Is Mary Berry Yoghurt Cake suitable for vegans?
Unfortunately not, this recipe contains butter, eggs, and Greek yoghurt. However, you can substitute these ingredients with vegan alternatives to make a delicious vegan version of the cake.
Can I use light or low-fat yoghurt in this?
Yes, you can substitute the full-fat Greek yoghurt with a light or low-fat variety. The cake may not be as rich and creamy but it will still taste delicious.
Can I use other types of flour instead of self-raising?
Yes, you can use plain flour if you don’t have self-raising, just make sure to add 1 teaspoon of baking powder for every 100g of plain flour used. This will help the cake rise when cooked.
Wrapping Up
I hope you enjoy making this classic Mary Berry Yoghurt Cake as much as I do. With its simple ingredients and easy-to-follow instructions, it’s a that can be enjoyed time and again.
Whether you serve it with ice cream or fresh fruit, this cake is sure to be a hit with family and friends alike!
Please share this article if you enjoyed it and let me know how your Mary Berry Yoghurt Cake turned out in the comments! Thank you for reading.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
