This moist and zesty lemon yoghurt cake, inspired by Mary Berry’s signature style, combines Greek yoghurt and lemon zest for a tangy, tender crumb. Topped with a light lemon glaze, it’s perfect with tea or as a refreshing dessert.
Total Time:1 hour 10 minutes
Yield:10 slices
Ingredients
For the Cake
300g granulated sugar
55g salted butter, softened
3 extra-large eggs, separated
225g full-fat Greek yoghurt
Zest of 1 lemon
175g all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
For the Icing
115g confectioners’ sugar, sifted
1½ tablespoons fresh lemon juice
Instructions
Preheat your oven to 175°C (350°F). Grease and line a loaf or 8-inch round cake tin.
In a large bowl, cream the softened butter and sugar until pale and fluffy.
Add egg yolks one at a time, beating well after each addition.
Stir in the Greek yoghurt and lemon zest until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until combined.
In another clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter using a spatula, being careful not to deflate.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes or until a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Once fully cooled, whisk together the icing sugar and lemon juice. Drizzle over the cake and let set before slicing.
Notes
Yoghurt Tip: Use full-fat Greek yoghurt for the best texture and richness. Avoid low-fat versions as they may alter the cake’s moist crumb.
Egg Whites: Whipping the egg whites separately adds lightness and lift. Be gentle when folding them into the batter to avoid deflating the air.
Pan Tip: This recipe works well in either a 9×5-inch loaf pan or an 8-inch round cake tin. Adjust baking time slightly if needed—loaf pans may take a bit longer.
Icing Variation: For a stronger lemon punch, add some zest to the glaze or drizzle a second layer after the first sets.
Storage: Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Freezing: This cake freezes beautifully (without the glaze). Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and glaze before serving.
