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 58 min • Active: 1 h 13 min • Inactive: 45 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
Steps
Zest and juice the lemon.≈ 3 min Separate the eggs, keeping the whites and yolks in separate bowls.≈ 3 min Beat the egg yolks and sugar on medium-high until very pale and fluffy. 3 min On medium speed, gradually beat the flour, yogurt, and lemon zest and juice into the yolk mixture until fully incorporated.≈ 3 min Preheat the oven to 175°C (350°F).≈ 15 min With an electric mixer, beat the egg whites on medium-low until frothy, then increase to medium-high and beat until soft peaks form.≈ 5 min Gently fold half the beaten egg whites into the yolk-yogurt mixture until only a few streaks remain.≈ 2 min Gently fold in the remaining egg whites, scraping the bottom and sides, until the batter is evenly mixed, light, and smooth.≈ 2 min Grease an 8- or 9-inch springform pan with butter.≈ 2 min Scrape the batter into the prepared pan and smooth it into an even layer.≈ 2 min Bake until the top is puffed and speckled with golden brown; an 8-inch pan will take longer than a 9-inch pan.≈ 40 min–55 min Transfer the pan to a wire rack and let the cake cool before cutting; serve warm or cold.≈ 30 min
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Adapted from cooking.nytimes.com
Yields
- 1 count baked yogurt cake, serves 8
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