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Easy Yogurt Cake Recipe - 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.
Yogurt Cake Recipe
Yogurt cake is a healthy dessert made with yogurt, egg, lemon, all-purpose flour, corn starch, and sugar. This cake has a similar texture to Japanese Cheesecake, which is soft, airy, and fluffy. The difference is this cake has a light lemon scent.
It is absolutely delicious and delightful to enjoy any time during the day.
Yogurt cake is easy and quick to prepare. Bake the cake in a water bath to avoid the top cracking. This tastes great either warm or chilled. Try this ultimate yogurt cake for your next dinner party and impress your guests.
Why This Recipe Works
This recipe is easy to prepare and takes only 20 minutes of active time. Bake the cake in a water bath for 1 hour and it is ready to serve.
This low-calorie yogurt cake recipe creates a creamy, cheesecake-like dessert from healthy ingredients. Everyone can enjoy a slice of this healthier option.
This recipe also works for any occasion. Bake the cake in a muffin pan for individual desserts. Just adjust your baking time.
Recipe Ingredients
This simple yogurt cake recipe calls for seven everyday ingredients: eggs, unsweetened yogurt, salt, lemon, all-purpose flour, corn starch, and sugar.
There are some great substitutes so you can use what you have:
- If using sweetened yogurt, reduce the sugar to 3 or 4 tablespoons when beating the egg white.
- If you’d like to add more flavor to the cake, you can add one teaspoon of vanilla paste or honey to the batter when making the egg yolk batter.
See the recipe card for full information on ingredients.
How To Make Yogurt Cake
First, separate all three egg yolks and whites into two separate large bowls.
Prepare the egg yolk mixture by combining yogurt, salt, and lemon zest and whisk well. Add all-purpose flour and corn starch and mix to combine.
Next, beat the egg whites with lemon juice and sugar until medium peaks form. Then, fold in the egg yolk batter and mix well but carefully to not deflate the whites.
Bake the cake in a water bath and you will have a soft, jiggly cake after 1 hour.
Baking Tips
For the best result, please follow my tips:
- Use room temperature eggs to ensure the meringue reaches maximum volume.
- To avoid cracking at the top, beat the egg white until medium peak not stiff peak.
- DO NOT OVERMIX the meringue with the egg yolk batter. Fold gently to keep a fluffy batter.
- To prevent the cake from shrinking on the side, don’t open the oven door while baking. Once the cake is done, leave the cake in the oven for 10 more minutes with the oven door closed (or slightly open) before taking it out.
Frequently Asked Questions
Cover the cake with plastic wrap and keep it in the refrigerator for a couple of days.
Use a 6-inch round cake tin or springform pan. You can also use cupcake tins to make mini yogurt cakes and serve them individually.
This recipe has only 180 calories per serving.
What To Serve With Yogurt Cake
For a delightful afternoon tea, I recommend the following recipes:
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Yogurt Cake
Ingredients
- 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
Instructions
- Separate the egg yolks from the egg whites into two large bowls. In one bowl, combine the egg yolks, yogurt, salt, and lemon zest, and whisk well. Sift the all-purpose flour and cornstarch into the egg yolk mixture, continuing to whisk until there are no lumps. Set aside.
- Beat the egg whites until frothy using an electric hand mixer. Add lemon juice and 1/3 of the sugar while beating at high speed. Gradually add the remaining sugar to the egg white mixture while continuing to beat. Continue beating until medium peaks form.
- Preheat the oven to 150°C (302°F). Using a spatula, gently fold the egg white mixture into the egg yolk batter in 3 batches until well combined. (Be careful not to overmix.)
- Pour the batter into a 6-inch (15 cm) round springform pan lined with parchment paper. Tap the pan gently on the table a few times to release any air bubbles trapped in the batter.
- Wrap the bottom of the cake tin with aluminum foil and transfer it to a larger baking pan. Add boiling water to the larger pan until it reaches about 1 inch (2.5 cm) high. Bake for 30 minutes.
- Then, lower the oven temperature to 140°C (284°F) and continue baking for an additional 30 minutes, or until browned. Once the cake is done, leave it in the oven for 10 minutes with the oven turned off before removing it.
- Remove the cake from the oven and let it cool before removing it from the pan. Enjoy it immediately, or refrigerate for 3 hours before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The taste of the cake is yummy! But there seems to be a lot of batter , so top of my cake cracked a lot . How much batter should be in the 6 inch pan
Thank you! Usually around 11-12 ounces of batter.
what kind of sugar did you use?
Normal white sugar.
Which recipe should i use for a 8-9inch springform mould? 2x or 3x?
You can try 2x.
Could I make this with coconut-milk yogurt to keep it dairy-free?
Yes, just might have a slight taste difference.