Lemon and Blackberry Yogurt Cake

6 servings
1 hr

· Print Recipe

A perfectly moist Greek yogurt cake with the fresh flavours of sweet blackberries and tangy lemon zest. If you've encountered dry cakes in your time, rest assured that you do not need to worry about this one. Follow this recipe and you'll get a superbly moist cake that is bound to have you reaching for a second slice. Fortunately, it only takes a few everyday ingredients and 20 minutes of prep before you leave it to the oven to do the rest. This 6-inch yoghurt cake is ideal for small households but can easily be doubled if you are looking to feed a crowd.

The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

A portion of Lemon and Blackberry Yogurt Cake
✅ 5 reasons why you'll love this recipe:

  • 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.

🛒 Ingredients and variations:

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.

🧑‍🍳 Lemon and Blackberry Yogurt cake in 4 easy steps

1. Mix the dry ingredients

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

Mixing the dry ingredients

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.

Combining the wet ingredients

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.

Adding the dry ingredients and blackberries

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.

Baking the cake
👍 Top tips for perfect Lemon and Blackberry Yogurt Cake

  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.
Lemon and Blackberry Yogurt Cake
🙋 FAQs

What does yogurt do in a cake?

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

Can you bake with expired yogurt?

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.

Should I defrost frozen berries before cooking or baking with them?

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.

📦 Storage

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.

😋 Check out my other easy sweet recipes

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.

Don't forget to tag on Instagram or @knifeandsoul on Pinterest!

📖 Recipe
Lemon and Blackberry Yogurt Cake
Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info

  • 100g (or 2 oz or ¾ cup + 1.5 tbsp) flour
  • 1 tsp baking powder
  • 65g (or 2oz or ¼ cup) unsalted butter - room temp + extra for greasing
  • 100g (or 3.5 oz or ½ cup) sugar
  • ½ tsp vanilla essence (optional)
  • 65g (or 2oz or ¼ cup) full-fat Greek yoghurt
  • 1 lemon - zest only
  • 2 eggs - (room temperature)
  • 150g (or 5oz) blackberries (fresh or frozen) Note 1
  • Icing sugar for dusting (optional)

Heat your oven to 170C or 338F and grease a round 6-inch baking pan and line with greaseproof/parchment paper.
Mix the flour and baking powder in a bowl and set aside.
Cream together the butter, sugar, Greek yoghurt, lemon zest and egg in another bowl until smooth.
Add the dry ingredients and continue to mix until a smooth batter is formed.
Gently fold in blackberries by hand using a mixing spoon.
Pour the cake batter into the baking pan.
Bake for 40-50 minutes. The cake is ready when the top has begun to brown and a cake tester or cocktail stick comes out clean.
Leave to cool for at least 20 minutes, dust with icing sifted sugar if you want to and serve.
  • If you are using frozen blackberries, do not defrost them first as this will add too much moisture to the cake batter and you may find that you need to bake the cake for a little longer.
Helen | Knife & Soul
Want more details about this and other recipes? Check out more here!
  • Debra Debra on Apr 12, 2023

    Can you substitute zero fat greek


    • Helen | Knife & Soul Helen | Knife & Soul on Apr 15, 2023

      Hi Debra, I've not tested this, but it should work if you substitute for the same amount of zero fat yoghurt,

  • Dawn Dawn on Apr 13, 2023

    I think I might try this both blueberries instead of black berry.

    • Helen | Knife & Soul Helen | Knife & Soul on Apr 15, 2023

      Hi Dawn, that sounds great. I made it with raspberries the other day and it turned out really well. If you make it, I'd love to know what you think.