Mixed Berry Yogurt Cake
There is something yogurt does to a cake which makes it incomparably moist with a soft, creamy, and buttery crumb. This cake is bursting with lemon yogurt flavour, mixed berries and looks amazing in a ring mould.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 20 mins
- 220 ml Lemon yogurt
- 350 g Plain flour
- 4 Medium eggs
- 400 g Frozen mixed berries
- 2 tsp Baking powder
- 200 g Caster sugar
- 200 g Granulated sugar
- 1½ tsp Vanilla extract
- 230 g Butter
- 50 ml Lemon, juice
- 1 Lemon, zest
Lemon drizzle
- 1 Lemon, juice
- 100 g Icing sugar
Grease your ring moulded tin. Preheat the oven to 170°C fan / 190°C
MIX the plain flour, baking powder and salt together in a large bowl.
Beat the butter and sugar together until smooth and creamy.
Beat in the vanilla extract then beat in the eggs one at a time.
Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture, lemon juice and zest on top and beat everything together, try not to over mix the batter. Then fold in the frozen fruit.
Bake for 45-50 minutes until golden brown and a toothpick comes out clean.
Meanwhile, mix together the lemon juice and icing sugar. Adjust the amount of icing sugar to get the right consistency.
Allow to the cake to cool fully before removing from the pan and drizzling with lemon icing.