This Lemon Yogurt Cake is moist, fluffy, and perfectly tangy—ideal for tea time or a simple, impressive dessert.

Introduction

Marry Berry Lemon Yogurt Cake has always been one of my go-to bakes when I want something fresh and zesty. The magic lies in how the lemon zest infuses every bite with a vibrant citrus flavor while the yogurt keeps it wonderfully moist. Whether you’re a beginner or a seasoned baker, this cake is as straightforward as it is rewarding. Trust me, it’s a showstopper!

Ingredients

For the cake:

2 cups (400g) granulated sugar
½ cup (115g) salted butter, softened
4 extra-large eggs, separated
1 cup + 2 tbsp (300g) Greek yogurt
Zest of 2 lemons (finely grated)
1½ cups (200g) all-purpose flour
2½ tsps baking powder
¾ tsp salt

For the icing:

1¼ cups (150g) confectioners’ sugar, sifted

2 tbsps fresh lemon juice

Instructions

Prepare the oven and pan:

Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan, then line the bottom with a sheet of parchment paper to prevent sticking.

Mix the wet ingredients:

In a large bowl, cream together the sugar, softened butter, and egg yolks until light and fluffy. Stir in the Greek yogurt and finely grated lemon zest, mixing until the batter is smooth and well combined.

Incorporate the dry ingredients:

Gently fold the flour, baking powder, and salt into the wet mixture until just combined. Be careful not to overmix to keep the batter light.

Whip the egg whites:

In a separate bowl, whisk the egg whites until soft peaks form. Gradually and gently fold the whipped egg whites into the batter, being careful to maintain the airy texture.

Bake the cake:

Pour the batter into the prepared cake pan, spreading it evenly. Bake for 1 to 1¼ hours, or until the cake has risen, is golden brown, and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Peel off the parchment paper and let it cool completely.

Make and apply the icing:

Combine the sifted confectioners’ sugar with the lemon juice in a small bowl, mixing until smooth. Pour the icing over the cooled cake, spreading it evenly with an offset spatula. Allow the icing to set before serving.