Mary Berry Yoghurt Cake Recipe

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 favourite.

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Author: Lori Walker, MS, RD

Course: Dessert

Cuisine: British

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: people

Calories: 310kcal

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

- 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.

Keyword: Mary Berry Yoghurt Cake Recipe