This lemon sponge cake made with fresh lemon juice and zest is light, fluffy, soft, and moist.
You will love this homemade cake made from scratch. Every bite will melt in your mouth.
Lemon Yogurt Cake Recipe Tips:
Use whole milk Greek yogurt.
Skip the low- or non-fat stuff for this recipe, please! The whole milk yogurt adds essential moisture and richness to the cake.
We want this cake to be moist and tender, not dense. Overmixing the batter starts to develop the gluten in the flour, which results in denser, heavier baked goods. To achieve a perfect light texture, mix the batter until the wet and dry ingredients are just combined.
Allow the cake to cool completely.
Then slice it!
Do your future self a favor.
This lemon yogurt cake keeps well in an airtight container at room temperature for up to 3 days. It also freezes well!
Whisk egg yolks with yogurt, lemon zest, and juice.
Combine cornstarch and flour, add dry ingredients into the yolk mixture.Beat egg white with a pinch of salt until foamy. Start adding in sugar, while still working with a mixer.
When stiff peaks form, fold in egg whites into the batter gradually.
Pour into an 18 cm cake pan and place it into the baking pan filled with hot water.Bake at 150C/302F for 60 minutes.