Lemon and Blackberry Yogurt Cake

• Moist, fresh and delicious - this Greek yoghurt cake is sure to be one of the softest and most moist cakes you have ever tried. Sweet blackberries and tangy lemon zest bring fresh flavours that pair excellently with the moist richness of the cake.
• Quick and easy - it should only take 20 minutes to get this cake into the oven. Just prep the baking pan, mixing a few basic ingredients to form a batter, folder in the raspberries and bake.
• Simple ingredients - you will be able to find everything you need to make this recipe at your local store.
• Small cake - this recipe yields a small 6-inch cake that will give you 6 servings. If you're not looking to feed a large crowd, this is the recipe for you. Just use the scaling buttons in the recipe card to x2 the quantities if you want to make a standard-sized version.
• No mixer required - using an electric whisk or stand mixer is sure to make things easier but it is not necessary. You can mix the ingredients by hand too.

This simple lemon and blackberry yoghurt cake recipe just requires a few simple ingredients: flour, baking powder, butter, sugar, eggs, optional vanilla essence, greek yogurt, lemon zest and blackberries.

Blackberries can be fresh or frozen. If you are using frozen blackberries, do not thaw them first. You might also have to bake the cake for a little longer (5-10 minutes more) than you would when using fresh blackberries.

You can swap blackberries for the same quantity of other fresh or frozen berries.

Mix the flour and baking powder in a bowl and set aside.

2. Combine the wet ingredients

Mix the butter, sugar, Greek yogurt, vanilla essence, lemon zest and egg using an electric whisk, stand mixer or by hand.

3. Add the dry ingredients and blackberries

Mix the dry ingredients with the wet ingredients until a smooth batter is formed and fold in the fresh or frozen blackberries with a mixing spoon or spatula.

4. Bake

Pour the cake batter into a greased 6-inch baking pan and bake for 40-50 minutes at 170C or 340F.

Top tip: check the cake is done by inserting a cocktail stick or cake tester into the middle of the cake. If it comes out clean with a few small crumbs the cake is done. If there is wet batter on it the cake needs to bake for a little longer.

1. Use room temperature eggs and butter - to ensure you get a smooth batter.
2. Do not thaw frozen blackberries - add frozen blackberries to the cake batter straight from the freezer. Defrosted blackberries will add too much moisture to the batter.
3. Check whether the cake is done using a wooden cocktail stick or cake tester - if it comes out clean with a few small crumbs the cake is ready. If there is wet batter on it the cake will need to go back into the oven for a little longer.

Yoghurt adds additional moisture to cake batter leaving you with a deliciously soft and moist cake.

Yoghurt that has started to sour and is a few days past its sell-by date is still good for baking and will be sure to add moisture and richness.

Berries should be thawed when the cooking time is short or if they will remain uncooked. For recipes with a longer bake time, like pies and cakes, the berries should be cooked from frozen so that they do not add unwanted moisture.

The cake tastes best when eaten fresh but will keep in an airtight cake tin for 3-4 days. The baked cake can also be frozen for up to 3 months in an airtight container.

If you liked this lemon and blackberry yogurt cake you should check out my other sweet treats. These quick and easy dessert recipes are great for hosting, treating your family or just yourself.

Mini Biscoff Cheesecake (no-bake)

Half Baked Cookie Dough Puddings

Easy Chocolate Fondant Cakes

Raspberry And White Chocolate Cookies

Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.