Yogurt Cake

A light, tangy, lemon-scented yogurt cake with a softly puffed, golden top and a creamy cheesecake-like texture. Serve it warm or chilled.

Total time: 1 h 43 min • Active: 1 h 13 min • Inactive: 30 min

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Ingredients

≈1 tbsp (for greasing the pan) butter
4 count large chicken egg
1 count lemon
100 g granulated sugar
3 tbsp all-purpose flour
400 g whole-milk Greek yogurt

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Zest and juice the lemon.

Separate the eggs, keeping the whites and yolks in separate bowls.

Beat the egg yolks and sugar on medium-high until very pale and fluffy.

On medium speed, gradually beat the flour, yogurt, and lemon zest and juice into the yolk mixture until fully incorporated.

Preheat the oven to 175°C (350°F).

With an electric mixer, beat the egg whites on medium-low until frothy, then increase to medium-high and beat until soft peaks form.

Gently fold half the beaten egg whites into the yolk-yogurt mixture until only a few streaks remain.

Gently fold in the remaining egg whites, scraping the bottom and sides, until the batter is evenly mixed, light, and smooth.

Grease an 8- or 9-inch springform pan with butter.

Scrape the batter into the prepared pan and smooth it into an even layer.

Bake until the top is puffed and speckled with golden brown; an 8-inch pan will take longer than a 9-inch pan.

Transfer the pan to a wire rack and let the cake cool before cutting; serve warm or cold.

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Adapted from cooking.nytimes.com

Yogurt Cake

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