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.
What Is Lemon Yogurt Cake?
This Lemon Yogurt Cake is a modern twist on classic sponge cakes. With roots in European baking, this style of cake traditionally relies on whipped egg whites for its cloud-like texture. Incorporating yogurt adds a creamy tanginess that enhances the flavor while keeping the cake incredibly moist. Lemon, a timeless dessert ingredient, provides a bright and refreshing profile that complements the airy structure of the cake.
Why Everyone Will Love This Cake
The Lemon Yogurt Cake appeals to a wide audience for several reasons:
- Light and Refreshing: Its lemony flavor and airy texture make it perfect for those who enjoy light desserts.
- Versatile: Serve it plain, dusted with powdered sugar, or paired with whipped cream and fresh berries for an elevated presentation.
- Easy to Digest: Made without heavy butter or oil, this cake feels indulgent but is lighter on the stomach.
Whether it’s a weekday treat, a brunch centerpiece, or a dessert for a special occasion, this cake ticks all the right boxes.
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.
Ingredients
How to Make Cloud-Like Lemon Yogurt Cake
- Line an 18 cm (7-inch) cake pan with parchment paper. Preheat your oven to 150°C (302°F).
- Whisk 3 egg yolks with 1 cup of yogurt, the zest of 1 lemon, and 1 tablespoon of lemon juice until smooth.
- 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.
- 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.
- Gently fold the egg whites into the batter in thirds, being careful not to deflate the mixture.
- 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.
- Bake for 60 minutes. Avoid opening the oven during the first 40 minutes to prevent the cake from collapsing.
- 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.
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