Mary Berry Lemon Yoghurt Cake Recipe

Dive into the world of classic British baking with the delightful Mary Berry Lemon Yoghurt Cake, a recipe that embodies simplicity, elegance, and the tangy zest of lemon. This cake is a testament to Mary Berry's expertise in creating desserts that are not only delicious but also straightforward to make. Let's embark on a baking journey to recreate this beloved cake that's perfect for any occasion, from afternoon teas to celebratory gatherings.

Mary Berry Lemon Yoghurt Cake: A Brief Overview

Mary Berry's Lemon Yoghurt Cake is renowned for its moist, tender crumb and vibrant lemon flavor, achieved by incorporating Greek yogurt and fresh lemon zest into the batter. The addition of Greek yogurt not only enhances the cake's moisture but also introduces a subtle tanginess that complements the lemon zest beautifully. This cake is topped with a simple yet irresistible lemon glaze, which adds an extra layer of sweet and zesty flavor.

Cultural or Historical Context

Mary Berry, a doyenne of British baking, has introduced countless home cooks to the joys of baking with her easy-to-follow recipes and baking wisdom. The Lemon Yoghurt Cake stands out as a prime example of her approach to baking, emphasizing flavor, simplicity, and the use of readily available ingredients. This cake reflects Berry's philosophy that baking should be both accessible and enjoyable, making it a staple in many British homes.

Ingredients for the Lemon Yoghurt Cake

• Caster Sugar: 300g, for sweetness and structure.
• Butter: 50g, softened, for richness and flavor.
• Eggs: 4 medium, separated, to incorporate air and structure.
• Greek Yoghurt: 225g, for moisture and tanginess.
• Lemon Zest: From 1 lemon, for that zesty flavor.
• Self-Raising Flour: 175g, sifted, for a light and tender crumb.
• Icing Sugar: 150g, for the glaze.
• Lemon Juice: 1-2 tbsp, to adjust the glaze to the right consistency.

Preparation Instructions

1. Preparation: Begin by preheating your oven and preparing your cake tin.
2. Batter Making: Mix the caster sugar, softened butter, egg yolks, Greek yoghurt, and lemon zest. Incorporate the sifted self-raising flour and then gently fold in the whipped egg whites.
3. Baking: Pour the batter into the prepared tin and bake until golden and a tester comes out clean.
4. Glazing: After cooling, mix icing sugar with lemon juice for the glaze and apply to the cake.

Storage and Reheating

The Lemon Yoghurt Cake keeps well in the fridge, wrapped or in an airtight container, for several days. For best flavor, bring it to room temperature before serving. This cake is not ideal for freezing due to its moist texture.

Nutritional Information

Typically, a slice of Lemon Yoghurt Cake contains calories primarily from sugar and fat, with some protein from the eggs and Greek yoghurt. For detailed nutritional values, consider the specific ingredients used.

FAQ about the Lemon Yoghurt Cake

Can I use regular yoghurt instead of Greek yoghurt? Yes, but Greek yoghurt is preferred for its thickness and tanginess, which contribute to the cake's texture and flavor.

How do I know when the cake is fully baked? The cake is done when it's golden brown on top, and a skewer inserted into the center comes out clean.

Can I make this cake gluten-free? To make a gluten-free version, substitute the self-raising flour with a gluten-free self-raising blend.

Final Thoughts on Serving the Lemon Yoghurt Cake

Serve this delightful cake as is or with a dollop of whipped cream or fresh berries for an extra special touch. Its simplicity, combined with the zesty flavor of lemon, makes it a perfect dessert for any occasion.

The original recipe for this Lemon Yoghurt Cake can be found in Mary Berry's Baking Bible, a treasure trove of baking knowledge and recipes from one of Britain's most beloved baking experts​​​​​​.