This Mary Berry Lemon Yoghurt Cake combines all-purpose and almond flours, Greek yogurt, and olive oil for a zesty delight. With a total time of 60 minutes and yielding 8 servings, it’s a simple yet flavorful treat.
Try More Mary Berry Recipes:
💛 Why This Lemon Yoghurt Cake Recipe Will Leave You Wanting More:
- Moist & Zesty: Bursting with lemon zest, stays moist from Greek yogurt.
- Easy & Quick: Simple steps, ready in an hour.
- Versatile & Flavorful: Combines almond and all-purpose flours for depth.
- Healthier Twist: Incorporates olive oil, adding a healthier touch.
❓ What Is Mary Berry Lemon Yoghurt Cake?
Mary Berry Lemon Yoghurt Cake is a citrus-infused delight made with all-purpose and almond flours, lemon zest, Greek yogurt, and olive oil. It boasts a moist, tender texture with a vibrant lemony taste. The name stems from its creator, Mary Berry, a renowned British baker and TV personality.
🍋 Mary Berry Lemon Yoghurt Cake Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ½ cup almond flour, spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest, plus more for sprinkling
- ¾ cup whole milk Greek yogurt*
- ½ cup extra-virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Lemon Glaze
🍞 How To Make Mary Berry Lemon Yoghurt Cake
- Preheat the oven to 350°F and spray an 8×4-inch loaf pan with cooking spray.
- Mix the flour, almond flour, baking powder, and salt in a big bowl with a whisk.
- Mix the cane sugar and lemon zest together in a different big bowl. After that, add the eggs, vanilla, yogurt, and olive oil and mix them together with a whisk.
- Add the dry ingredients to the bowl with the wet ones and mix them together just until they are mixed. Mix too much.
- After getting the pan ready, pour the batter into it. Bake for 40 to 50 minutes, or until a toothpick put in the middle comes out clean.
- Before taking the cake out of the pan, let it cool totally.
- Follow this recipe to make the lemon sauce, then pour it over the cake after it has cooled. Add lemon juice, cut, and serve.
💭 Recipe Tips
- Ensure accurate measurements; imprecise amounts can affect texture and taste.
- Don’t overmix; it can result in a dense cake. Mix until just combined for a lighter texture.
- Use Greek yogurt for its thickness; regular yogurt may alter the cake’s moisture.
- Adjust lemon zest to taste; too much can overpower the cake’s flavor.
- Check oven temperature accuracy; variations can impact baking time and the cake’s outcome.
🍇 What To Serve With Lemon Yoghurt Cake?
Serve Lemon Yoghurt Cake with fresh berries for a burst of contrasting flavors or a dollop of whipped cream for added richness and creaminess.
🎚 How To Store Leftovers Lemon Yoghurt Cake?
- In The Fridge. Store Leftovers Lemon Yoghurt Cake in an airtight container at room temperature for up to 3 days.
- In The Freezer. To freezeLeftovers Lemon Yoghurt Cake wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Lemon Yoghurt Cake?
- In The Microwave: Wrap a slice of Leftovers Lemon Yoghurt Cake in a damp paper towel, heat for 20-30 seconds on medium.
- In The Oven: Wrap in foil Leftovers Lemon Yoghurt Cake reheat at 325°F for 10 minutes.
FAQs
Is It Necessary To Sift The Flour For This Recipe?
Sifting aerates flour, ensuring a lighter texture it’s recommended, especially for dense flours, for a finer crumb in the cake.
How Do I Know When A Lemon Yoghurt Cake Is Done Baking?
To check, insert a toothpick into the center if it comes out clean or with a few crumbs, the cake is baked; avoid wet batter.
How Long Should I Let The Cake Cool Before Applying The Lemon Glaze?
Allow the cake to cool completely, usually around 1 hour, to prevent the glaze from melting or running off the cake.
How Do I Prevent The Glaze From Becoming Too Runny Or Thick?
Adjust the glaze consistency by adding liquid or sugar gradually until desired thickness, testing it by drizzling a spoonful.
Try More Mary Berry Recipes:
Mary Berry Lemon Yoghurt Cake Nutrition Facts
Amount Per Serving
- Calories: 250 calories
- Fat: 15g
- Carbohydrates: 25g
- Protein: 6g
- Sugar: 20g
Mary Berry Lemon Yoghurt Cake
Description
This Mary Berry Lemon Yoghurt Cake combines all-purpose and almond flours, Greek yogurt, and olive oil for a zesty delight. With a total time of 60 minutes and yielding 8 servings, it’s a simple yet flavorful treat.
Ingredients
Instructions
- Preheat the oven to 350°F and spray an 8×4-inch loaf pan with cooking spray.
- Mix the flour, almond flour, baking powder, and salt in a big bowl with a whisk.
- Mix the cane sugar and lemon zest together in a different big bowl. After that, add the eggs, vanilla, yogurt, and olive oil and mix them together with a whisk.
- Add the dry ingredients to the bowl with the wet ones and mix them together just until they are mixed. Mix too much.
- After getting the pan ready, pour the batter into it. Bake for 40 to 50 minutes, or until a toothpick put in the middle comes out clean.
- Before taking the cake out of the pan, let it cool totally.
- Follow this recipe to make the lemon sauce, then pour it over the cake after it has cooled. Add lemon juice, cut, and serve.
Notes
- Ensure accurate measurements; imprecise amounts can affect texture and taste.
Don’t overmix; it can result in a dense cake. Mix until just combined for a lighter texture.
Use Greek yogurt for its thickness; regular yogurt may alter the cake’s moisture.
Adjust lemon zest to taste; too much can overpower the cake’s flavor.
Check oven temperature accuracy; variations can impact baking time and the cake’s outcome.