Mary Berry Lemon Yoghurt Cake

This cake reminds me of lazy Sundays — the kind where you’ve got nowhere to be, the radio’s humming softly, and the smell of lemon and olive oil starts curling through the kitchen. I first baked it on a whim with half a tub of yogurt left over and one lonely lemon. What came out of the oven? Utter joy. Soft, citrusy, with a tiny crunch around the edge and a glaze that seeps in just right.

It’s not a show-off cake. No layers. No piping bags. Just a humble loaf that knows it’s good. The kind of cake you slice thick and eat warm, maybe while leaning against the counter with a cuppa in hand. And if a few crumbs fall, so be it.

There’s something quietly perfect about it. No fuss, no drama. Just honest, bright flavour wrapped in the coziest texture. It’s the cake that makes your house smell like home.

Why You’ll Love It

• One bowl, one pan, done. Minimal mess = max reward
• The combo of olive oil + yogurt keeps it moist for days
• Almond flour adds a gentle nuttiness and that something special
• It’s not overly sweet — the lemon really gets to shine
• Works for breakfast, tea, dessert… or all three
• Easy to tweak — lemon glaze, powdered sugar, or nothing at all

Ingredients

• 1 cup all-purpose flour (spooned and levelled)
• ½ cup almond flour
• 2 tsp baking powder
• ¾ tsp sea salt
• ½ cup cane sugar
• 1 tbsp lemon zest (plus a bit extra for sprinkling)
• ¾ cup whole milk Greek yogurt
• ½ cup extra-virgin olive oil
• 2 large eggs
• 1 tsp vanilla extract

For the lemon glaze (optional, but come on…):

• ½ cup powdered sugar
• 1–2 tbsp lemon juice

How to Make It

Preheat and prep your pan:

Heat your oven to 350°F (180°C). Grease or line an 8×4-inch loaf tin — I just rub it with olive oil and press in some baking paper so it peels out easy.

Whisk up the dry stuff:

In one bowl, mix the all-purpose flour, almond flour, baking powder, and salt. You don’t need to sift, but make sure it’s well combined. I use a balloon whisk and call it good.

Make it smell like sunshine:

In another bowl, rub the lemon zest into the sugar with your fingertips — it releases the oils and the smell is unreal. Add eggs, yogurt, vanilla, and olive oil. Whisk it till smooth and golden.

Bring it all together:

Pour the wet mix into the dry and stir gently until just combined. Don’t overdo it — a few lumps are alright. Overmixing = sad cake.

Bake it until golden and proud:

Scrape the batter into your pan, smooth the top, and bake for 40–50 minutes. It should be deeply golden on top and a skewer in the centre should come out clean (a few moist crumbs are fine). Mine usually takes 45 on the dot.

Cool it before glazing:

Let the cake cool in the pan for 10 minutes, then lift it out and let it fully cool on a rack. If you pour glaze on too soon, it just slides off into a puddle. I’ve done it. It was still tasty, but not the look I was going for.

Glaze and sprinkle:

Whisk powdered sugar with just enough lemon juice to make it pourable but not watery. Drizzle it all over the cooled cake, let it drip down the sides, and finish with a pinch of lemon zest on top if you fancy.

Common Mistakes and How to Dodge Them

Why is my cake dense?
You probably overmixed the batter. This isn’t a sponge cake — just stir until it barely comes together. I mean it.

The glaze is running everywhere.
Either the cake’s too warm or the glaze is too thin. Let the loaf cool fully and use less lemon juice — add it slowly.

It tastes flat, not lemony.
Did you skip the zest? That’s where the real lemon punch is. Juice alone isn’t enough.

Mine sank a bit in the middle.
Could be your oven temp — they’re often off. Try moving the cake to the middle rack next time and don’t open the door early.

Storage and Reheating

• Room Temp: Keeps well in an airtight tin for 2–3 days.
• Fridge: If it’s humid out, store it in the fridge — just let it come back to room temp before eating.
• Freezer: Slice and freeze individually. Wrap tightly. Reheat in the oven or just let thaw.
• Microwave: 20 seconds wrapped in a damp paper towel does the trick for a warm slice.

Frequently Asked Questions

Can I use regular yogurt instead of Greek?
You can, but the batter might be looser and the cake slightly less rich. I’d strain it a bit first.

What if I don’t have almond flour?
Swap in more all-purpose flour. The almond just adds softness and a hint of nuttiness.

Can I skip the glaze?
Of course. A dusting of icing sugar works too. Or nothing — it’s that good.

Is olive oil too strong in cakes?
Not in this one. It adds depth without tasting olive-y. Use a fruity, light olive oil if you’re nervous.

Nutrition Facts (Per Serving)

• Calories: 250
• Fat: 15g
• Carbohydrates: 25g
• Sugar: 20g
• Protein: 6g
• Sodium: 180mg

Try More Mary Berry Recipes:

• Lemon Chiffon Cake Uk Recipe
• Mary Berry Honey Cake
• Mary Berry Baileys Cake