mary berry lemon drizzle cake with yoghurt

mary berry lemon drizzle cake with yoghurt

mary berry lemon drizzle cake with yoghurt

Basic ingredients for mary berry lemon drizzle cake with yoghurt

  • 3 cups (496g) of all-purpose flour
  • 2 tablespoons (9g), baking powder
  • zest of 2 limes
  • The Wet Ingredients are 8 ounces (226g), unsalted butter, softened
  • 2 cups (356g), granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 eggs at room temperature
  • 1 cup (2250g) plain Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon baking soda
  • Garnishes:fresh berries, confectioner’s sugar, shredded sweetened coconut, whipped cream

How to make mary berry lemon drizzle cake with yoghurt

  • Preheat the oven to 350°F/170°C. Butter a 9-inch (23 cm), springform pan. Mix the dry ingredients in a. Mix the dry ingredients in a bowl. Mix the butter, sugar, vanilla extract, and salt in a separate bowl until well combined. Mix in the eggs.
  • Mix in the yogurt until well combined. Add the baking soda and lemon juice to the batter. Mix the flour mixture with the lemon juice in 2 or 3 batches until it is well combined.
  • Bake the batter in the prepared pan for approximately 1 hour and 10 mins. When a toothpick inserted into the center comes out clean, or with some moist crumbs attached, then the cake is done.
  • Let the cake cool before transferring it to a plate. Sprinkle the top with confectioner sugar, and then serve it with fresh berries and whipped cream.
  • Notes: If the cake browns too quickly, cover it loosely with foil.
  • Make a Lemon Glaze topping by combining 1 cup confectioner’s sugar and 3-4 tablespoons fresh lemon juice.
  • Mix them until smooth. The glaze can be drizzled over the cake once it has cooled.
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