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Delicious homemade yogurt cake served on a plate with fresh fruits

Yogurt Cake

A delightful soft and moist cake made with yogurt, perfect for gatherings or cozy afternoons.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 3 pieces egg yolks rich and golden
  • 1 cup unsweetened yogurt creamy and slightly tangy
  • 2 pinches salt enhances sweetness
  • 1/2 tablespoon lemon zest aromatic and zesty
  • 3 tablespoons all-purpose flour provides structure
  • 1 tablespoon cornstarch ensures a delicate texture
  • 3 pieces egg whites adds volume and lightness
  • 1 tablespoon lemon juice accentuates lemon flavor
  • 5 tablespoons sugar sweetens the cake

Method
 

Preparation
  1. Separate the egg yolks from egg whites into two large bowls.
  2. In the bowl with egg yolks, combine yogurt, salt, and lemon zest. Whisk until smooth and creamy.
Combine Dry Ingredients
  1. Sift all-purpose flour and cornstarch into the egg yolk mixture. Whisk until well combined and smooth.
Beat Egg Whites
  1. In the second bowl, beat the egg whites until frothy.
  2. Gradually add lemon juice and 1/3 of the sugar while continuing to beat at high speed.
  3. Slowly add the remaining sugar, and keep beating until medium peaks form.
Combine Mixtures
  1. Preheat your oven to 150°C (302°F).
  2. Gently fold the beaten egg whites into the egg yolk mixture in three batches, being careful not to overmix.
Bake the Cake
  1. Pour the batter into a 6-inch (15 cm) round springform pan lined with parchment paper.
  2. Tap the pan gently on the table to release air bubbles.
  3. Wrap the bottom of the pan with aluminum foil and place it in a larger baking pan filled with boiling water until 1 inch (2.5 cm) high.
  4. Bake for 30 minutes.
Lower Temperature
  1. After 30 minutes, reduce the oven temperature to 140°C (284°F) and continue baking for another 30 minutes, until lightly browned.
  2. Leave the cake in the oven for 10 minutes with the oven turned off before removing.
Cool and Serve
  1. Let the cake cool before removing it from the pan.
  2. Enjoy freshly made or chill in the refrigerator for about 3 hours.

Notes

Make sure the yogurt is at room temperature. For less sweetness, reduce sugar without compromising texture. For a more intense lemon flavor, add more lemon zest or lemon extract.