Mary Berry’s Lemon Yoghurt Cake is made with all-purpose flour, almond flour, baking powder, sea salt, cane sugar, lemon zest, whole milk Greek yogurt, extra-virgin olive oil, eggs, and vanilla extract. This delicious Lemon Yoghurt Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients Needed
For the Cake:
- 1 cup all-purpose flour (125 g), spooned and leveled
- ½ cup almond flour (50 g), spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar (100 g)
- 1 tablespoon lemon zest, plus more for sprinkling
- ¾ cup whole milk Greek yogurt (180 g)
- ½ cup extra-virgin olive oil (120 ml), plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- Powdered sugar mixed with lemon juice (to taste)
How To Make Lemon Yoghurt Cake
- Preheat the Oven: Preheat the oven to 350°F (175°C) and oil an 8×4-inch (20×10 cm) loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Mix Wet Ingredients: In another large bowl, whisk together the cane sugar and lemon zest. Add the yogurt, olive oil, eggs, and vanilla, and whisk until well combined.
- Combine Mixtures: Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan before removing.
- Glaze and Serve: Make the lemon glaze and drizzle it over the cooled cake. Sprinkle with extra lemon zest, slice, and serve.
Recipe Tips
- Measure Ingredients Correctly: Spoon and level your flour and sugar instead of scooping directly from the bag. This prevents using too much, which can make the cake dense.
- Don’t Overmix the Batter: Mix until just combined to keep the cake light and fluffy. Overmixing can develop gluten, making the cake tough.
- Check for Doneness Early: Start checking the cake at 40 minutes. If a toothpick comes out clean, it’s done. If you wait too long, the cake can dry out.
- Cool in the Pan First: Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps prevent it from breaking apart.
How To Store Leftovers?
- Refrigerate: First, let the leftover Lemon Yoghurt Cake cool until it reaches room temperature. Then, wrap the cake tightly in plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 3 days.
- Freeze: To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2 months. To thaw, leave it in the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 1 slice (about 75g)
- Calories: 287
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 41mg
- Sodium: 90mg
- Potassium: 137mg
- Total Carbohydrate: 39g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Christmas Turkey
- Mary Berry Christmas Stuffing
- Mary Berry Christmas Roulade
- Mary Berry Christmas Cake Bites
Mary Berry Lemon Yoghurt Cake
Description
Mary Berry’s Lemon Yoghurt Cake is made with all-purpose flour, almond flour, baking powder, sea salt, cane sugar, lemon zest, whole milk Greek yogurt, extra-virgin olive oil, eggs, and vanilla extract. This delicious Lemon Yoghurt Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
For the Cake:
For the Lemon Glaze:
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and oil an 8×4-inch (20×10 cm) loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Mix Wet Ingredients: In another large bowl, whisk together the cane sugar and lemon zest. Add the yogurt, olive oil, eggs, and vanilla, and whisk until well combined.
- Combine Mixtures: Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan before removing.
- Glaze and Serve: Make the lemon glaze and drizzle it over the cooled cake. Sprinkle with extra lemon zest, slice, and serve.
Notes
- Measure Ingredients Correctly: Spoon and level your flour and sugar instead of scooping directly from the bag. This prevents using too much, which can make the cake dense.
- Don’t Overmix the Batter: Mix until just combined to keep the cake light and fluffy. Overmixing can develop gluten, making the cake tough.
- Check for Doneness Early: Start checking the cake at 40 minutes. If a toothpick comes out clean, it’s done. If you wait too long, the cake can dry out.
- Cool in the Pan First: Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps prevent it from breaking apart.
Mary Berry Lemon Yoghurt Cake