A delightful, tangy cake made with Greek yogurt and infused with lemon zest and juice.
60 minutes
A delightful, tangy cake made with Greek yogurt and infused with lemon zest and juice.
Unsalted Butter, for greasing the pan
0 oz
Large Eggs, separated, at room temperature
each
cups
tablespoons
Lemon, zested and juiced
each
Salt, optional
pinches
1. Preheat Oven
Preheat your oven to 350 degrees Fahrenheit. Grease an 8- or 9-inch springform pan with butter to prevent the cake from sticking.
2. Separate and Beat Egg Whites
Separate the eggs, placing the whites in one bowl and the yolks in another. Using an electric mixer with a whisk attachment, beat the egg whites until frothy (1-2 minutes). Increase the speed to medium-high and continue beating until soft peaks form (about 3 minutes).
3. Beat Egg Yolks and Sugar
In a separate bowl, beat the egg yolks and granulated sugar together until the mixture turns pale and fluffy, about 3 minutes.
4. Add Flour, Yogurt, Lemon, and Salt
Gradually add the all-purpose flour, whole-milk Greek yogurt, lemon zest, lemon juice, and a pinch of salt (if using) to the yolk mixture. Beat until smooth and well-incorporated.
5. Fold in Egg Whites
Gently fold half of the beaten egg whites into the yolk-yogurt mixture using a spatula. Mix until streaks of egg white remain, then fold in the remaining egg whites until the batter is light, smooth, and evenly mixed.
6. Bake the Cake
Pour the batter into the prepared springform pan and smooth it into an even layer. Place the pan in the oven and bake for 40 to 55 minutes, until the top is golden brown and puffed.
7. Cool and Serve
Allow the cake to cool on a wire rack before cutting. Serve it warm or cold, depending on your preference.
Replace lemon zest with orange zest and add 1/2 cup of ground almonds to the dry ingredients. Top with sliced almonds before baking.
Fold in 1 cup of fresh or frozen berries (such as raspberries or blueberries) into the batter. Optionally, add a complementary zest, like orange or lemon, to enhance the flavor.
Before baking, swirl in a ribbon of fruit preserves, such as raspberry, apricot, or blackberry, for a burst of fruity flavor and a marbled effect.
Use lime zest and juice in place of lemon, and add 3/4 cup of shredded coconut into the batter. Optionally, glaze with a lime-infused simple syrup.
Fold in finely chopped nuts like almonds, pistachios, or walnuts for added texture and a nutty flavor. You could also add a crunchy streusel topping made with nuts, flour, butter, and sugar for a delightful contrast.
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