Mary Berry Yoghurt Cake Recipe

I’ll admit, I used to think yoghurt in cake sounded… suspicious. Isn’t that what you eat when you’re pretending to be healthy before giving in to biscuits at 3pm? But trust me, once you try Mary Berry’s Yoghurt Cake, you’ll get it — the yoghurt’s not there to diet, it’s there to dazzle. It makes the sponge soft, light, and kind of melt-in-the-mouth. Mary does it again.

The first time I made this, I was halfway through whisking when I realised I’d only bought one lime. Classic me. Still turned out great — it’s that kind of recipe. Forgiving, easy to tweak, and utterly gorgeous with a handful of berries on top (or let’s be honest, whatever fruit’s starting to look guilty in your fridge drawer).

Plus, it’s a one-bowl wonder. No faff, no icing, no layers. Just stir, bake, and enjoy with a cup of something warm and judgement-free.

Why You’ll Love It

• Super moist (yes, I said it) thanks to Greek yoghurt and oil
• Ridiculously easy — all in one bowl, no special kit required
• Customisable — skip the rosewater or swap the lime for lemon if that’s what you’ve got
• No butter, no problem — oil keeps it soft even if you forget to cover it
• Perfect for berries, cream, or that yoghurt you bought and forgot about
• Tastes posh, takes no effort — Mary would be proud

Ingredients

• 3 free-range eggs
• 125g full-fat Greek yoghurt
• 120ml sunflower oil (or any neutral oil)
• 180g caster sugar, plus extra for glaze
• 180g plain flour
• 2 tsp baking powder
• Pinch of salt
• ½ tsp rosewater (optional, but fancy)
• Zest and juice of 1 lime, plus extra zest to decorate
• Fresh berries, to serve

How to Make It

Get your tin sorted:

Preheat your oven to 190°C (170°C fan) or Gas 5. Grease and line a 23cm round cake tin — I like to use baking paper because I’m not about that stuck-on drama.

Mix the wet team:

In a large bowl, whisk together the eggs, yoghurt, and oil until smooth and slightly foamy. The batter’s going to feel light from the start, which is your first good sign.

Fold in the dry bits:

Add in the sugar, flour, baking powder, and salt. Toss in the lime zest and that cheeky splash of rosewater if you’re using it. Stir until it’s all just combined — don’t overmix unless you want to chew your cake.

Bake it golden:

Pour the batter into the prepared tin and smooth the top. Bake for about 30 minutes. The top should spring back when lightly pressed, and a skewer should come out clean. If it doesn’t — back in for another 5.

Make the lime glaze (and try not to drink it):

While the cake’s still baking, mix equal parts lime juice and caster sugar — a couple tablespoons of each will do. Let it sit while the sugar dissolves. It’ll be sharp, sweet, and lovely.

Brush and cool:

Let the cake cool for 10 minutes, then turn it out onto a wire rack. While still warm, brush that lime glaze all over the top. It’ll soak in like a sponge on holiday. Finish with a scattering of extra lime zest.

Slice and serve:

Cut into wedges and serve with a few fresh berries, or a dollop of cream if you’re feeling indulgent. Or just straight up with a fork. No one’s watching.

Common Mistakes and How to Dodge Them

Why is my cake so dense?
You probably overmixed the batter. Stir gently, just until the flour disappears. This isn’t a gym workout.

It sank in the middle. What did I do?
Could be underbaked, or the oven was too hot and the top set before the middle was ready. Check early but bake fully.

The glaze just sits on top and doesn’t soak in.
Brush it on while the cake is still warm — it needs the heat to absorb properly. Cold cake = sad glaze puddle.

Too sweet / not sweet enough?
You can tweak the sugar slightly, but don’t go too wild or the texture will shift. Add extra berries for natural sweetness instead.

Storage and Reheating

Room temp:
Wrap tightly in cling film or keep in a cake tin. Stays soft for up to 3 days.

Freezer:
Freeze in slices — wrap each in cling film, then pop into a freezer bag. Good for up to 3 months.

To reheat:

• Microwave: 20 seconds for a soft, warm treat
• Oven: Wrap in foil and bake at 180°C for 10 mins
• Toaster oven: Low heat until just warmed through

Frequently Asked Questions

Can I use low-fat yoghurt?
You can… but why? Full-fat gives better flavour and moisture. Life’s short — use the good stuff.

What can I swap the rosewater for?
Try vanilla or orange blossom water. Or just leave it out. The lime carries enough flavour on its own.

Can I turn this into cupcakes?
Absolutely. Reduce baking time to about 18–20 mins and keep an eye on them. They’ll be adorable.

Is this cake good for breakfast?
Look, if banana bread counts as breakfast, this does too. No further questions.

Nutrition Facts (Per Serving)

• Calories: 300
• Fat: 15g
• Carbs: 35g
• Sugar: 20g
• Protein: 7g
• Sodium: 200mg

Try More Mary Berry Recipes:

• Mary Berry Apple Sauce
• Mary Berry Boiled Orange Cake
• Mary Berry Pear Pudding