When life gives you lemons, make this delicate, citrusy Lemon Yogurt Cake! With a texture that’s airy and light, this cake is the perfect balance of tangy and sweet, making it a delightful treat for any occasion. Whether you’re a fan of classic desserts or simply looking for something new to impress your friends and family, this cake is sure to become a staple in your baking repertoire.
Total time: 1H20mins. Difficulty: Low, Serves: 4-6
Ingredients:
EGG YOLKS 3
EGG WHITES 3
YOGURT 1 cup
ALL-PURPOSE FLOUR 1/2 cup
CORNSTARCH 2 1/2 tbsp
LEMON ZEST 1
LEMON JUICE 1 tbsp
SALT a pinch
GRANULATED SUGAR 1/2 cup
How to Make Cloud-Like Lemon Yogurt Cake
1. Line an 18 cm (7-inch) cake pan with parchment paper. Preheat your oven to 150°C (302°F).
2. Whisk 3 egg yolks with 1 cup of yogurt, the zest of 1 lemon, and 1 tablespoon of lemon juice until smooth.
3. In a separate bowl, combine ½ cup of all-purpose flour and 2 ½ tablespoons of cornstarch. Sift this mixture into the wet ingredients and stir until just combined.
4. In a clean bowl, beat 3 egg whites with a pinch of salt until foamy. Gradually add ½ cup of sugar and beat until stiff peaks form.
5. Gently fold the egg whites into the batter in thirds, being careful not to deflate the mixture.
6. Place the cake pan into a larger baking dish filled with hot water, ensuring the water reaches halfway up the sides of the cake pan.
7. Bake for 60 minutes. Avoid opening the oven during the first 40 minutes to prevent the cake from collapsing.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar or glaze as desired.
Tips for the Perfect Lemon Yogurt Cake
Allow eggs and yogurt to come to room temperature before starting to ensure smooth mixing.
Properly whipped egg whites are key to achieving the cake’s light texture. Look for glossy peaks that stand upright when you lift the beater.
When combining egg whites with the batter, use a gentle folding motion to maintain the airiness.
Fresh lemon zest and juice are essential for the best flavor. Avoid bottled juice for this recipe.
Placing the cake pan in a hot water bath ensures even baking and prevents the cake from cracking.
FAQs
Can I Substitute Greek Yogurt for Regular Yogurt?
Yes, Greek yogurt works well, but it may result in a slightly denser cake. You can thin it with a tablespoon of milk for a similar consistency.
What’s The Best Pan to Use?
An 18 cm (7-inch) round cake pan is ideal. Be sure to line it with parchment paper for easy removal.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute all-purpose flour with a gluten-free blend, and ensure the cornstarch is certified gluten-free.
How Do I Know When the Cake is Done?
Insert a toothpick into the center; if it comes out clean, the cake is ready. The top should also be slightly golden.
Can I Add a Glaze or Topping?
Yes! A simple lemon glaze or dusting of powdered sugar pairs beautifully with this cake.
How to Store Lemon Yogurt Cake
Store it in an airtight container for up to 2 days. Cover tightly with plastic wrap and refrigerate for up to 5 days. Let it come to room temperature before serving.
Can I Freeze This Cake?
Of course! Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.
Join Now to my group Easy Homemade Recipes
Cloud-Like Moist and Soft Lemon Yogurt Cake (No Butter, No Oil!)
