This easy Yogurt Cake is a delectable dessert that combines the lightness of a classic sponge cake with the tangy goodness of yogurt. This irresistible treat is known for its moist and airy texture, making it a perfect choice for any occasion.
The magic of this Yogurt Cake lies in the unique addition of yogurt to the batter. The yogurt not only adds a delightful tangy flavor but also contributes to the cake’s exceptional moistness. As the cake bakes, the yogurt helps to keep it incredibly soft and tender, resulting in a melt-in-your-mouth experience with every bite. The cake is fluffy almost like a cloud.
This cake uses simple and readily available ingredients. Yogurt, eggs, flour, sugar, cornstarch, and a touch of vanilla extract and lemon zest. The combination of these ingredients produces a cake that is both light and indulgent. With no butter or oil, it’s a guilt-free indulgence that won’t compromise on taste.
This Yogurt Cake is a versatile dessert that can be enjoyed on its own or paired with various toppings. It can be served plain, dusted with powdered sugar, or alongside a fruit compote or whipped cream. It is a great cake for casual gatherings, formal events, or even as a delightful afternoon snack.
How to make the fluffiest yogurt cake
The recipe is easy and quick to prepare. First, preheat the oven to 300F (150C) and ensure that an 8-inch (20cm) springform pan is lightly greased, with the bottom and sides lined with parchment paper. The sides of the pan should have a height of approximately 4 inches (10 cm).
Separate the whites from the yolks and combine the yolks with ¼ cup (50g) of sugar. Mix well to combine, then add vanilla extract and lemon zest, stirring again. Incorporate the yogurt into the mixture, ensuring it is well combined.
Sift the flour and cornstarch over the yogurt mixture, thoroughly mixing it to combine. Set this mixture aside.
Add salt to the egg whites and mix until they become foamy. Gradually incorporate ¼ cup (50g) of sugar while continuing to mix. Keep mixing until soft peaks form.
Gradually fold the whipped egg whites into the egg yolk mixture, ensuring they are thoroughly incorporated.
Pour the batter into the prepared pan. If using a springform pan, place it inside another pan without a removable base.
Transfer the pans to a larger pan and place in the oven. Pour hot water into the larger pan until it reaches about halfway up the sides of the pan.
Bake for 30 minutes, then reduce the oven temperature to 285F (140C) and continue baking for an additional 25-30 minutes.
Allow the cake to cool completely, then dust it with powdered sugar before serving. Enjoy the delightful treat!
Whether you’re a yogurt lover or simply a fan of light and fluffy cakes, this easy Yogurt Cake is sure to captivate your taste buds. Hope you will try it out and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram.
Other similar desserts you may like to try
Enjoy a taste of Japan’s culinary artistry with this irresistible Japanese Cheesecake. It is a very delicate cheesecake, with a soft, moist, light and fluffy crumb, hardly to resist eating only one slice.
Savor the delectable taste of this Taiwanese Castella Cake, a beloved treat from Taiwan. This moist and fluffy sponge cake is a true delight, known for its melt-in-your-mouth texture and subtle sweetness.
These Japanese Soufflé Pancakes have a soft and airy texture, which is achieved by incorporating whipped egg whites into the batter. You can serve these pancakes with a variety of toppings such as fruit, syrup, or whipped cream, making them a perfect treat for breakfast or brunch.
YOU MAY ALSO LIKE:
Mocha Hurricane Swiss Roll
Easy Australian Lamingtons
Angel Food Cake
Vanilla Souffle
Lemon Ricotta Cake
Easy Yogurt Cake
Ingredients
- 4 eggs
- 1 â…“ cup (320g) Greek yogurt
- 1/2 cup (100g) sugar , divided
- 1/2 tsp (2g) salt
- 1/3 cup (40g) all-purpose flour Â
- 2 tbsp (16g) cornstarchÂ
- 1 tsp (5g) vanilla extract
- lemon zest of a lemon
Instructions
- Preheat the oven to 300F (150C). Lightly grease an 8-inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4-inch (10 cm) in height.
- Separate the whites from the yolks.
- Add ¼ cup (50g) sugar over the yolks and mix to combine. Add vanilla extract and lemon zest and mix again to combine.
- Add the yogurt and mix it in.
- Sift the flour and cornstarch over the yogurt mixture and mix well to combine. Set aside.
- Add salt over the egg whites and mix until foamy. Gradually incorporate ¼ cup (50g) sugar.
- Continue mixing until soft peaks form.
- Gradually incorporate the whipped whites into the egg yolk mixture.
- Pour the batter into the prepared pan.
- If you are using a springform pan, place it in another pan that doesn’t have a removable base.
- Place everything into a larger pan and place in the oven.
- Pour hot water until about halfway up the sides of the pan.
- Bake for 30 minutes.
- Reduce oven temperature to 285F (140C). Continue baking for 25-30 minutes more.
- Let cool completely.
- Dust with powdered sugar. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Would it work with spelt flour as well?
Yes, you can use spelt flour in cakes. Spelt flour has a different texture and behaviorcompared to wheat flour, so it may affect the final result of your cake. Maybe you can consider using half spelt four and half all-purpose flour.
Let’s come back and talk about this being a guilt free dessert after you have removed the highly refined white sugar, highly refined white flour, and likely gmo corn starch which is unhealthy even if you use the nongmo kind. And besides that you make it sound like this is a low fat recipe when really you’ve only traded one healthy fat, butter for a different kind of healthy fat, egg yolk. So you’re pretty misleading in that part unless of course it’s a step in the right direction to use egg yolks instead of toxic Industrial seed oil otherwise known as vegetable oil even though it literally has no vegetables.
All of that aside, the recipe sounds delicious and definitely a guilty Indulgence.
Cat, this recipe has only 136 calories per slice. The recipe uses no butter or oil. Yes, it uses the fat from the yolks but that is a good kind of fat and is very nutritious. While the sugar content in this recipe is not substantial, you have the option to substitute with healthier alternatives such as raw sugar, coconut sugar, or even xylitol. You can also reduce the amount of sugar to 1/3 cup or less if desired. You can substitute some of the flour and cornstarch with unbleached flour or with some almond flour. Hope this helps and let me know if you try it out:).
Calories??
Thank you Janice for noticing, we fixed the issue, a slice has 136 calories.
This recipe does not say what the calories are for this little piece. Also, what do you use if you do not have Springform pan?
Sorry about that Pula, fixed it. A slice has 136 calories. It is a low-calorie dessert but tastes so good. You cannot tell it doesn’t have butter or oil. Use a pan without a removable base. It is even better if you have one. This way you ensure that no water enters into the pan during the baking. Just make sure to line the pan with parchment paper in such a way to help you lift the cake once baked.
Have been baking for a very long time. This recipe is a game changer.