1 hour 20 minutes
– 3 egg yolks – 1 cup unsweetened yogurt – 2 pinches salt – 1/2 tablespoon lemon zest – 3 tablespoons all-purpose flour – 1 tablespoon corn starch – 3 egg whites – 1 tablespoon lemon juice – 5 tablespoons sugar
Separate three egg yolks and egg whites into two large bowls.
Combine egg yolks, yogurt, salt, and lemon zest together and whisk well. Sift all-purpose flour and corn starch into the egg yolk mixture and continue whisking until there are no more lumps. Set aside.
Beat egg whites till frothy with an electric hand mixer. Add lemon juice and 1/3 of sugar while beating at high speed.
Slowly add in the rest of the sugar to the egg white mixture while beating. Beat until medium peaks form.
Preheat oven to 150°C (302°F).
Use a spatula and gently fold in the egg white mixture into egg yolk batter in 3 batches until well combined. (Do not overmix.)
Pour batter into a 6-inch round springform pan lined with parchment paper. Tap the pan a few times down on the table to remove any air bubbles trapped in the batter.
Wrap the bottom of the cake tin with aluminum foil and transfer it to a bigger baking pan. Add boiling water to the bigger pan about 1 inch high.
Bake for 50 minutes.
Then, raise the oven temperature to 180°C (356°F) and bake for 10 minutes more until browned.
Once the cake is done, leave the cake in the oven for 10 minutes before taking it out (with the oven off).
Let the cake cool down and remove the sides of the pan. Enjoy it immediately or chill it in the refrigerator for 3 hours before serving.
HOW MANY CALORIES PER SERVING?
This recipe has only 169 calories per serving.
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.
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