Grease and line an 8-inch round cake pan with baking or parchment paper. First, make the lemon crumb. In a small bowl, combine melted butter, flour, sugar and lemon zest until soft crumble forms. It will look like wet sand. Set aside. In a large mixing bowl, add flour, baking powder, sugar, lemon zest and salt.. Preheat your oven to 180°C/fan 160°C/gas mark 4. Grease and line a 20cm round cake tin with parchment paper. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour and baking powder, then fold gently into the mixture.
![Mary Berry Lemon Yogurt Cake Recipe [Moist Lemon in Every Bite!]](https://foodmarquis.com/wp-content/uploads/2023/09/mary-berry-lemon-cake-with-greek-yogurt.jpeg "Mary Berry Lemon Yogurt Cake Recipe [Moist Lemon in Every Bite!]")
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Add in the eggs one at a time, beating well each time before adding in the next one. Sift in the flour and fold it into the mixture until just combined. Add in the yoghurt and lemon rind, stirring to combine. Pour the batter into the prepared cake tin and spread it out evenly with a spatula or spoon.. Step 5: Make the lemon icing. In a small bowl, whisk together the remaining 125 g (4 oz) of icing sugar and 2 tbsp of yoghurt until smooth and thick. You can adjust the consistency by adding more icing sugar or yoghurt as needed. Transfer the cake to a wire rack and place a tray underneath to catch any drips.
