Mary Berry Yoghurt Cake Recipe

Mary Berry’s yoghurt cake is a light, moist, lemon-fragrant loaf cake made with natural yoghurt — one of the easiest and most reliable cakes in this collection.

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Prep Time 10

Cook Time 50

Cooling Time 45

Total Time 1 45

Servings: 12 Slices

Course: Dessert

Cuisine: British

Calories: 295

Ingredients Method Notes

Ingredients

Yoghurt Cake:
200 g full-fat natural yoghurt room temperature
200 g golden caster sugar
3 large eggs room temperature
150 ml sunflower oil
250 g plain flour sifted
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine salt
Finely grated zest of 2 large unwaxed lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract
Lemon Glaze:
125 g icing sugar sifted
2 –3 tbsp fresh lemon juice
Zest of 1 unwaxed lemon for scattering

Method

Preheat oven to 170°C / 150°C fan / Gas 3. Grease and line a 900g loaf tin with parchment overhang.
Whisk yoghurt, sugar, eggs, oil, lemon zest, lemon juice, and vanilla together until smooth — 1 minute.
Sift flour, baking powder, bicarbonate of soda, and salt directly into wet ingredients — fold gently until just combined.
Pour into tin. Bake 50–60 minutes until golden, cracked, and skewer comes out clean. Cover loosely after 35 minutes if darkening. Cool in tin 15 minutes — lift out. Cool on rack 30 minutes.
Mix icing sugar with lemon juice to a thick flowing glaze. Pour over slightly warm cake — let it run naturally. Scatter lemon zest. Set 20 minutes. Slice.

Notes

Full-fat natural yoghurt — not low-fat or Greek-style. Gives the right moisture and tang.

Oil gives a lighter, moister crumb that stays fresh for 5 days — better than butter here.

Do not overwork the batter — fold until just combined and stop.

Glaze on a slightly warm cake gives the best semi-absorbed, glossy finish.

Improves over 2 days — wrap in parchment and store at room temperature.

Freeze without glaze for up to 3 months.