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 no fat stuff for this recipe, please! Whole milk yogurt adds essential moisture and richness to the cake.
Don’t over mix.
We want this cake to be moist and tender, not dense. Over-mixing the batter begins to develop gluten in the flour, which results in denser, heavier baked goods. To get the 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 will keep well in an airtight container at room temperature for up to 3 days. It freezes well too!
ingredients
Egg
3
Yogurt
240 g
All purpose flour
60 g
corn
20 g
Lemon juice
1
Sugar
100 grams
salt
a pinch
Beat the egg yolks with the yogurt, lemon zest and juice.
Step 1
Combine the cornstarch and flour, add the dry ingredients to the yolk mixture. Beat the egg white with a pinch of salt until it becomes frothy. Start adding the sugar, continuing to work with a mixer.
Step 2
When stiff peaks form, gradually fold the egg whites into the batter.
Step 3
Pour into an 18cm cake pan and place it in the pan filled with hot water. Bake at 150°C for 60 minutes.
