If you're looking for a cake that's as easy as it is delicious, say hello to this Mary Berry Yogurt Cake! It's the kind of cake that feels fancy but is secretly simple—no electric mixer needed, just a whisk and a bit of elbow grease. I've made this cake more times than I can count, and it never fails to bring a smile to the table.
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The secret? A cup of yogurt adds incredible moisture and a slight tang that balances the sweetness beautifully. It's a one-bowl wonder that comes together in minutes, then bakes into a golden loaf that's perfect for breakfast, dessert, or an afternoon pick-me-up with a cuppa.
I've added a few of my own twists (like a lemon glaze) to make it extra special, but the core recipe stays true to Mary's genius. So grab your mixing bowl, and let's get baking!
Why You'll Love This Recipe
About the Ingredients
1 cup (240g) plain full-fat yogurt
Use Greek or regular; full-fat gives more moisture. Low-fat works but may be slightly drier.
1 cup (200g) granulated sugar
Regular white sugar. You can reduce to 3/4 cup for a less sweet cake, but don't go lower or it may affect texture.
3 large eggs
Room temperature eggs incorporate better. If cold, soak in warm water for 5 minutes.
1/2 cup (120ml) vegetable oil
Any neutral oil like canola or sunflower. Melted coconut oil also works, but may alter flavor slightly.
1 teaspoon vanilla extract
Pure vanilla gives the best flavor. You can use imitation if that's what you have.
1 1/2 cups (190g) all-purpose flour
Regular all-purpose. For a lighter texture, you can replace 1/4 cup with cornstarch.
2 teaspoons baking powder
Ensure it's fresh; otherwise the cake won't rise properly.
1/2 teaspoon salt
Fine sea salt enhances flavors without being salty.
Zest of 1 lemon
Adds brightness. If you don't have lemon, use orange zest for a different citrus note.
For the glaze (optional): 1/2 cup (60g) powdered sugar, 2 tablespoons lemon juice
This creates a lovely drizzle. You can substitute orange juice or even skip the glaze entirely.
Tips & Tricks
Measure flour correctly
spoon it into the cup and level off with a knife—don't scoop directly from the bag to avoid a dry cake.
- Don't overmix the batter; stir until just combined to keep the cake light and tender.
- If your cake browns too quickly, tent it with foil after 30 minutes of baking.
- Let the cake cool in the pan for 10 minutes before turning out to prevent breakage.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Mix Wet Ingredients
In a large bowl, whisk together yogurt, sugar, eggs, oil, and vanilla until smooth and creamy. The mixture should be well combined and slightly frothy.
3. Add Dry Ingredients
Sift in the flour, baking powder, and salt. Add the lemon zest. Gently fold with a spatula until just combined—no streaks of flour remain. Do not overmix or the cake will be tough.
4. Pour and Smooth
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and give the pan a gentle tap on the counter to release any air bubbles.
5. Bake to Golden Perfection
Bake for 40-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil after 30 minutes.
6. Cool in Pan
Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
7. Glaze and Serve
If using the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake, let set for 5 minutes, then slice and serve.
Delicious Variations
Blueberry Yogurt Cake
Fold in 1 cup of fresh or frozen blueberries before baking. They'll burst with juicy flavor.
Orange Glaze
Swap lemon zest and juice for orange for a sweeter citrus twist.
Poppy Seed Crunch
Add 2 tablespoons of poppy seeds to the batter for a nutty texture and visual appeal.
How to Store Mary Berry Yogurt Cake
Refrigerator
Wrap in plastic wrap and store in the fridge for up to 5 days. Bring to room temperature before serving.
Freezer
Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
Reheating
Warm slices in the microwave for 10-15 seconds or toast lightly for a crisp edge.
Frequently Asked Questions
Q: Can I use Greek yogurt instead of regular?
Yes, Greek yogurt works perfectly. It's thicker, so the cake will be slightly denser but still moist. If using Greek, you might add a tablespoon of milk to thin it slightly.
Q: Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add 1/2 teaspoon of xanthan gum if your blend doesn't include it, and the texture will be very similar.
Q: How do I know when the cake is done?
Insert a skewer into the center; if it comes out clean or with just a few crumbs, it's done. The top should be golden brown and spring back when lightly pressed.
Q: Can I reduce the sugar?
You can reduce sugar to 3/4 cup without greatly affecting texture, but keep in mind that sugar also contributes to moisture and browning. Avoid going below 1/2 cup.
Q: Why did my cake sink in the middle?
A sinking middle often results from underbaking or opening the oven door too early. Ensure the cake is fully baked and let it cool gradually in the turned-off oven with the door ajar if needed.
Ready to bake this cozy yogurt cake? Preheat your oven, gather your ingredients, and let the sweet aroma fill your kitchen. Don't forget to share your creation with friends—they'll be begging for the recipe!
Mary Berry Yogurt Cake
Mary Berry Yogurt Cake is a tender, moist loaf with a lemon-kissed crumb. Simple to make with everyday ingredients, perfect for tea time.
🧂 Ingredients
- 1 cup (240g) plain full-fat yogurt
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- For the glaze (optional): 1/2 cup (60g) powdered sugar, 2 tablespoons lemon juice
📋 Instructions
- 1Preheat and Prepare — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- 2Mix Wet Ingredients — In a large bowl, whisk together yogurt, sugar, eggs, oil, and vanilla until smooth and creamy. The mixture should be well combined and slightly frothy.
- 3Add Dry Ingredients — Sift in the flour, baking powder, and salt. Add the lemon zest. Gently fold with a spatula until just combined—no streaks of flour remain. Do not overmix or the cake will be tough.
- 4Pour and Smooth — Pour the batter into the prepared loaf pan. Smooth the top with a spatula and give the pan a gentle tap on the counter to release any air bubbles.
- 5Bake to Golden Perfection — Bake for 40-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil after 30 minutes.
- 6Cool in Pan — Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- 7Glaze and Serve — If using the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake, let set for 5 minutes, then slice and serve.
Diego writes about urban gardening and DIY projects for small spaces, turning balconies and windowsills into green retreats. He shares hands-on tips for beginners and seasoned growers alike.
