Mary Berry’s Yoghurt Cake is made with free-range eggs, full-fat Greek yoghurt, sunflower oil, caster sugar, plain flour, baking powder, fine salt, rosewater, lime zest, and lime juice. This delicious Yoghurt Cake recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 8-12 people.
Ingredient Needed
- 3 free-range eggs
- 125g (4½ oz) full-fat Greek yoghurt
- 120ml (4 fl oz) sunflower or other neutral-tasting oil, plus extra for greasing
- 180g (6 oz) caster sugar, plus extra to glaze
- 180g (6 oz) plain flour
- 2 tsp baking powder
- Pinch fine salt
- ½ tsp rosewater (optional)
- 1 lime, finely grated zest and juice, plus extra zest for decoration
- Fresh berries, to serve
How To Make Yoghurt Cake
- Preheat the oven: Preheat the oven to 190°C (170°C Fan/Gas 5). Grease the sides of a 23cm (9 in) round cake tin and line the base with baking paper.
- Mix ingredients: In a large bowl, mix the eggs, yoghurt, and sunflower oil. Add the remaining ingredients (except for the lime juice) and beat until well combined.
- Bake the cake: Pour the mixture into the prepared tin and bake for about 30 minutes, or until a skewer inserted into the center comes out clean.
- Prepare the glaze: While the cake is baking, mix the lime juice with an equal volume of caster sugar (e.g., 2 tablespoons of juice with 2 tablespoons of sugar) and set aside to dissolve. Add extra zest for color.
- Cool the cake: Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack. Brush the lime glaze over the top and let it cool completely.
- Serve: Slice the cake and serve with fresh berries alongside.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your eggs and yoghurt are at room temperature before mixing. This helps the batter combine smoothly and results in a lighter cake.
- Don’t Overmix: After adding the flour and other dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
- Check for Doneness: Use a skewer to test if the cake is done. Insert it in the center; if it comes out clean or with a few crumbs, the cake is ready. If there’s wet batter, bake it a little longer.
- Let It Cool Completely: Allow the cake to cool completely before glazing. This prevents the glaze from melting and ensures a nice finish.
How To Store Leftovers?
- Refrigerate: First, let the leftover Yoghurt Cake cool until it reaches room temperature. Then, wrap it tightly in cling film or place it in an airtight container. It can be stored in the fridge for up to 3 days.
- Freeze: You can also freeze the Yoghurt Cake. Wrap it tightly in cling film or foil, then place it in a freezer bag. It will keep well for up to 3 months. To serve, thaw the cake overnight in the fridge before slicing.
Nutrition Facts
Serving Size: 1 slice (of 8-12 servings)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 36mg
- Sodium: 100mg
- Potassium: 60mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Canterbury Tart
- Mary Berry Caraway Seed Cake
- Mary Berry Bara Brith Recipe
- Mary Berry’s Melting Moments
Mary Berry Yoghurt Cake Recipe
Description
Mary Berry’s Yoghurt Cake is made with free-range eggs, full-fat Greek yoghurt, sunflower oil, caster sugar, plain flour, baking powder, fine salt, rosewater, lime zest, and lime juice. This delicious Yoghurt Cake recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 8-12 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 190°C (170°C Fan/Gas 5). Grease the sides of a 23cm (9 in) round cake tin and line the base with baking paper.
- Mix ingredients: In a large bowl, mix the eggs, yoghurt, and sunflower oil. Add the remaining ingredients (except for the lime juice) and beat until well combined.
- Bake the cake: Pour the mixture into the prepared tin and bake for about 30 minutes, or until a skewer inserted into the center comes out clean.
- Prepare the glaze: While the cake is baking, mix the lime juice with an equal volume of caster sugar (e.g., 2 tablespoons of juice with 2 tablespoons of sugar) and set aside to dissolve. Add extra zest for color.
- Cool the cake: Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack. Brush the lime glaze over the top and let it cool completely.
- Serve: Slice the cake and serve with fresh berries alongside.
Notes
- Use Room Temperature Ingredients: Make sure your eggs and yoghurt are at room temperature before mixing. This helps the batter combine smoothly and results in a lighter cake.
- Don’t Overmix: After adding the flour and other dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
- Check for Doneness: Use a skewer to test if the cake is done. Insert it in the center; if it comes out clean or with a few crumbs, the cake is ready. If there’s wet batter, bake it a little longer.
- Let It Cool Completely: Allow the cake to cool completely before glazing. This prevents the glaze from melting and ensures a nice finish.
Mary Berry Yoghurt Cake Recipe