Mary berry lemon drizzle cake with yogurt
Mary berry lemon drizzle cake with yogurt is a classic British dessert that combines the tangy flavor of lemons with the creaminess of yogurt. This recipe is a twist on the traditional lemon drizzle cake, adding in Greek yogurt to create a moist and flavorful sponge. The tartness of the lemons pairs perfectly with the sweetness of the sugar glaze, making it a crowd-pleasing treat for any occasion.
Why people also love Mary berry lemon drizzle cake with yogurt
People love Mary Berry’s lemon drizzle cake with yogurt because it is a delicious and refreshing dessert that combines the tangy flavor of lemons with the creamy texture of yogurt. The addition of Greek yogurt makes the sponge moist and tender, while the sugar glaze adds just the right amount of sweetness to balance out the tartness of the lemons. It’s also an easy recipe to make at home, making it a popular choice for parties, picnics or afternoon tea.
When I first tried this recipe, I was on a family vacation in the UK. We rented a cozy cottage in the countryside and spent our days exploring nearby towns and attractions. One day, we visited a local farmers market where we found fresh lemons and Greek yogurt from a nearby farm stand. That evening, my mom and I decided to try making Mary Berry’s lemon drizzle cake with yogurt for dessert using these fresh ingredients – it turned out delicious!
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 medium eggs
- 275g self-raising flour
- 2 tsp baking powder
- Zest of two lemons (finely grated)
- Juice of one lemon (save the other for later)
- 100ml Greek yogurt
For the drizzle:
- Juice of one lemon
- 85g granulated sugar
Instructions:
- Preheat your oven to gas mark four or a hundred and eighty degrees Celsius.
- After this,In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
- Add in each egg individually while continuing to mix thoroughly between each addition.
- Sift in self-raising flour and baking powder, then fold the mixture together until it is smooth.
- Add in the finely grated lemon zest and juice of one lemon to the batter, along with 100ml Greek yogurt. Mix everything together until well combined.
- Pour the cake mixture into a greased and lined loaf tin (23cm x 13cm) and level off with a spatula or knife.
- Bake for approximately 45-50 minutes or until golden brown on top and an inserted skewer comes out clean.
- While the cake is still hot, mix together granulated sugar and juice from one lemon to make a drizzle syrup.
- Using a fork, poke holes all over the surface of your cake before pouring over your homemade drizzle syrup while it’s still warm so that it can seep into every crevice of your sponge!
- Leave the cake to cool in the tin for about 10 minutes before transferring it onto a wire rack to cool completely.
- Once cooled, slice and serve your delicious Mary Berry lemon drizzle cake with yogurt!
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour and 10 minutes
- Difficulty: Easy
- Yield: One loaf cake
Equipment Needed:
- Large mixing bowl
- Electric mixer or whisk
- Loaf tin (23cm x 13cm)
- Baking paper/parchment paper
- Fork/skewer
Servings Suggestions:
Serve slices of the lemon drizzle cake as a dessert after dinner. It also makes an excellent addition to afternoon tea.
Expert Tips & Tricks:
To make your cake extra moist, add more Greek yogurt to the batter or reduce the amount of flour used in the recipe.
Nutrition Information per Serving (based on eight servings):
- Calories: 451
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 142mg
- Sodium: 250mg
- Carbohydrates: 58g
- Fiber: <1g
- Sugar: 37g
- Protein: 6.5 g
Presentation:
To present the cake, slice it into equal portions and serve on a platter or individual plates. You can dust some powdered sugar on top of the slices to add an extra touch of sweetness and presentation. Garnish with fresh lemon zest or slices for a pop of color and flavor.
Variations and substitutions you can try for Mary berry lemon drizzle cake with yogurt:
- Instead of using Greek yogurt, you can substitute it with sour cream or buttermilk.
- For a gluten-free version, use almond flour instead of regular flour.
- You can also add poppy seeds to the batter for an extra crunch and flavor.
- If you don’t have lemons on hand, you can use limes or oranges instead to make different flavored cakes.
- To make a vegan version of this cake, substitute the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg). You may also need to adjust the amount of baking powder used in the recipe.
Recommendations and notices:
- Make sure to use fresh lemons for the zest and juice. This will give your cake a bright, zesty flavor.
- Be careful not to overmix the batter as this can result in a tough cake. Mix until just combined.
- Once you pour the drizzle over the hot cake, let it cool completely before removing from the tin. Otherwise, it may break apart or become too moist.
- If you prefer a sweeter taste, add more sugar to both the batter and drizzle mixture according to your liking.
- To make slicing easier and neater, wrap your cooled loaf of cake tightly in cling film or foil and leave it overnight before cutting into slices.
FAQ for Mary berry lemon drizzle cake with yogurt
Yes, you can substitute Greek yogurt with regular plain yogurt in this recipe.
Yes, you can make the cake a day ahead and store it in an airtight container at room temperature.
Insert a skewer or fork into the center of the cake; if it comes out clean without any batter on it, then your cake is ready.
Yes! Wrap slices tightly in cling film or foil before freezing them. The slices will last up to three months in the freezer.
