Light, airy, fluffy with a light lemon flavor. This ultimate yogurt cake is also moist and jiggly; just the perfect texture! It’s lower in calories, so everyone can enjoy a slice.
Yogurt cake is a delightful, moist dessert that is both simple to make and wonderfully versatile. This cake typically features yogurt as a primary ingredient. Yogurt adds a rich, tangy flavor. It also contributes to its tender crumb and moist texture.
The basic ingredients often include plain yogurt. It can be Greek or regular. Other ingredients are flour, sugar, eggs, baking powder, and oil or melted butter. The yogurt provides a subtle acidity that balances the sweetness and enhances the overall flavor.
Yogurt cake can be flavored in various ways. You can incorporate vanilla or citrus zest like lemon or orange. You can also add spices like cinnamon or nutmeg. Extra ingredients like fruits (berries, apples, or peaches), chocolate chips, or nuts can be added for extra texture and flavor.
This cake is usually baked in a round or square pan. It can be served plain or dusted with powdered sugar. It also can be glazed with a simple icing or topped with fresh fruits for added freshness. Yogurt cake is a popular choice for breakfast, brunch, or as a light dessert. It’s loved for its simplicity. Its ability to please a crowd is well-known. Its versatility allows it to be enjoyed on its own or paired with whipped cream or ice cream.
Ingredients
- ▢ 5 egg yolks
- ▢ 2 cup unsweetened yogurt
- ▢ 3-4 pinches salt
- ▢ 1 tablespoon lemon zest
- ▢ ½ cup all-purpose flour
- ▢ 2 tbsp cornstarch
- ▢ 5 egg whites
- ▢ 2 tablespoon lemon juice
- ▢ ½ cup sugar
Instructions Yogurt Cake Recipe
- Prepare Ingredients: Separate the egg yolks from the egg whites into two large bowls.
- Combine Wet Ingredients: In the bowl with egg yolks, combine yogurt, salt, and lemon zest. Whisk well.
- Incorporate Dry Ingredients: Sift all-purpose flour and cornstarch into the egg yolk mixture. Continue whisking until there are no lumps. Set aside.
- Beat Egg Whites: Using an stand mixer, beat the egg whites until frothy. Add lemon juice and 1/3 of the sugar while beating at high speed. Gradually add the remaining sugar, continuing to beat. Beat until medium peaks form.
- Preheat Oven: Preheat the oven to 150°C (302°F).
- Folding Mixtures: Gently fold the egg white mixture into the egg yolk batter in 3 batches until well mixed. Be careful not to over mix.
- Prepare Baking Pan: Pour the batter into a 8-inch (20 cm) round spring form pan lined with parchment paper. Tap the pan gently on the table a few times to release any air bubbles trapped in the batter.
- Water Bath: Wrap the bottom of the cake tin with aluminum foil. Transfer it to a larger baking pan. Add boiling water to the larger pan until it reaches about 1 inch (2.5 cm) high.
- Bake: Bake for 30 minutes. Lower the oven temperature to 140°C (284°F) and continue baking for another 30 minutes, or until browned.
- Cooling: Once the cake is done, turn off the oven. Leave it in the oven for 10 minutes before removing it. Remove the cake from the oven and let it cool before taking it out of the pan.
- Serving: Enjoy the cake right away or refrigerate for 3 hours before serving.
Serving Suggestions
1. Dust with powdered sugar: A light dusting adds a pretty finish and enhances the delicate lemon flavor.
2. Serve with fresh berries: Strawberries, blueberries, and raspberries are great options. A mixed berry bowl also pairs beautifully with the soft, tangy yogurt cake.
3. Add a citrus twist: Drizzle with a simple lemon glaze. Combine powdered sugar and lemon juice for the glaze. Alternatively, serve with thinly sliced candied lemon.
4. Pair with whipped cream: A spoonful of lightly sweetened whipped cream makes each slice feel like a bakery-style dessert.
5. With a fruit compote: Warm berry compote, mango coulis, or Passion fruit pulp adds brightness and freshness.
6. Serve chilled for a cheesecake-like texture: Refrigerating the cake for a few hours enhances its creamy, melt-in-mouth feel.
7. Dust with cinnamon or cardamom: Add a light sprinkle of cinnamon or cardamom right before serving. This gives a cozy, aromatic touch.
8. Pair with tea or coffee
It’s perfect with:
- Black tea
- Green tea
- Earl Grey
- Latte or cappuccino
- Iced coffee
9. Add a scoop of ice cream: Vanilla ice cream turns this simple cake into a special dessert. Lemon sorbet or berry ice cream can also make it special.
10. Top with honey or maple drizzle: A small drizzle adds warmth and balances the tang of the yogurt.
Notes:
- Yogurt Choice: Use plain yogurt for the best results. Greek yogurt may make the cake denser, while regular yogurt will yield a lighter texture.
- Egg Temperature: For best results, use eggs that are at room temperature. This allows for better aeration when beating the egg whites.
- Sifting Flour and Cornstarch: Sifting helps to aerate the dry ingredients. It ensures that there are no lumps in the batter. This is critical for achieving a light cake.
- Don’t Rush the Folding: When incorporating the egg whites into the yolk mixture, use a gentle folding motion. This keeps the air bubbles intact, contributing to the cake’s fluffiness.
- Baking Time Variability: Ovens can vary, so keep an eye on the cake as it bakes. If it starts to brown too quickly, you can cover it loosely with aluminum foil.
- Cooling Time: Allow the cake to cool gradually in the oven. This prevents it from collapsing due to a rapid temperature change.
Tips:
- Flavor Variations: Experiment with flavors by incorporating vanilla extract. You can also add orange zest or different citrus fruits. Tailor the taste to your liking.
- Add-ins: You can fold in fresh fruits, like blueberries or raspberries, during the final mixing stage for extra flavor. Alternatively, add chocolate chips for extra texture.
- Serving Suggestions: Serve the cake plain. You can dust it with powdered sugar. Alternatively, top it with whipped cream and fresh fruits for a delightful presentation.
- Storage: The cake can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftover cake; just wrap it tightly in plastic wrap and aluminum foil.
- Test for Doneness: Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached. If it comes out wet, bake a little longer.
Keep these notes and tips in mind. They will improve your chances of making a delicious and perfectly textured yogurt cake. Happy baking!
Frequently Asking Questions (FAQs) – Yogurt Cake
1. Can I use Greek yogurt instead of regular yogurt?
Yes, you can. But since Greek yogurt is thicker, thin it with 2–3 tablespoons of milk to match the consistency of regular yogurt. This helps the cake stay soft and airy.
2. Why did my yogurt cake sink in the middle?
This usually happens if:
- The meringue was under-whipped or over-whipped
- You deflated the batter while folding
- The oven temperature was too high
- The cake was not fully baked before removing
Aim for glossy soft peaks and bake low and slow.
3. Can I reduce the sugar?
Yes. You can reduce the sugar by up to 25% without affecting structure. Keep in mind the cake is lightly sweet, so reducing too much may affect taste.
4. What kind of yogurt works best?
Use plain, unsweetened yogurt. Full-fat yogurt gives the best texture and moisture. Avoid flavored or sweetened varieties.
5. Can I make it lactose-free?
Yes, use lactose-free yogurt. The cake texture stays the same.
6. How do I avoid cracks on top?
- Bake at a lower temperature
- Use a water bath for even heat
- Don’t open the oven door during the first 30 minutes
- Let the cake cool gradually in the oven
7. How do I know the cake is done?
The cake should look set, with a slight jiggle in the center. A toothpick may not come out fully dry due to its custard-like texture, which is normal.
8. How should I store yogurt cake?
Keep it refrigerated in an airtight container for up to 3–4 days. It tastes even better the next day.
9. Can I freeze this cake?
Yes! Freeze slices individually, wrap tightly, and store up to 1 month. Thaw in the fridge overnight.
10. Can I make this recipe without eggs?
This cake relies heavily on eggs for lift and structure. An egg-free version will not produce the same fluffy texture. A different yogurt cake recipe may be better for egg-free baking.
Yogurt Cake
Yogurt cake is a delightful and moist dessert made with simple ingredients like yogurt, flour, and eggs. Its rich, tangy flavor and tender crumb make it perfect for any occasion, whether enjoyed as a light breakfast, a sweet snack, or a charming dessert. This versatile cake can be easily customized with a variety of flavors, such as citrus zest, vanilla, or spices, and can be enhanced with fruits, nuts, or chocolate chips. Simple to prepare and satisfyingly delicious, yogurt cake is a crowd-pleaser that brings a touch of sweetness to any table.
Ingredients
- 3 egg yolks
- 1 cup unsweetened yogurt
- 2 pinches salt
- ½ tablespoon lemon zest
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 3 egg whites
- 1 tablespoon lemon juice
- ¼ cup sugar
Instructions
- Separate the egg yolks from the egg whites into two large bowls. In one bowl, combine the egg yolks, yogurt, salt, and lemon zest, and whisk well. Sift the all-purpose flour and cornstarch into the egg yolk mixture, continuing to whisk until there are no lumps. Set aside.
- Beat the egg whites until frothy using a stand mixer. Add lemon juice and 1/3 of the sugar while beating at high speed. Gradually add the remaining sugar to the egg white mixture while continuing to beat. Continue beating until medium peaks form.
- Preheat the oven to 150°C (302°F). Using a spatula, gently fold the egg white mixture into the egg yolk batter in 3 batches until well mixed. (Be careful not to over mix.)
- Pour the batter into a 6-inch (15 cm) round spring form pan lined with parchment paper. Tap the pan gently on the table a few times to release any air bubbles trapped in the batter.
- Wrap the bottom of the cake tin with aluminum foil and transfer it to a larger baking pan. Add boiling water to the larger pan until it reaches about 1 inch (2.5 cm) high. Bake for 30 minutes.
- Then, lower the oven temperature to 140°C (284°F) and continue baking for another 30 minutes, or until browned. Once the cake is done, turn off the oven. Leave it in the oven for 10 minutes before removing it.
- Remove the cake from the oven and let it cool before removing it from the pan. Enjoy it right away or refrigerate for 3 hours before serving.
Notes
- Yogurt Choice: Use plain yogurt for the best results. Greek yogurt may make the cake denser, while regular yogurt will yield a lighter texture.
- Egg Temperature: For best results, use eggs that are at room temperature. This allows for better aeration when beating the egg whites.
- Sifting Flour and Cornstarch: Sifting helps to aerate the dry ingredients. It ensures that there are no lumps in the batter. This is critical for achieving a light cake.
- Don’t Rush the Folding: When incorporating the egg whites into the yolk mixture, use a gentle folding motion. This keeps the air bubbles intact, contributing to the cake’s fluffiness.
- Baking Time Variability: Ovens can vary, so keep an eye on the cake as it bakes. If it starts to brown too quickly, you can cover it loosely with aluminum foil.
- Cooling Time: Allow the cake to cool gradually in the oven. This prevents it from collapsing due to a rapid temperature change.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 90Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 142mgSodium: 87mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 8g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
