Published Apr 28, 2022 Updated Aug 19, 2024
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.
What To Serve With Yogurt Cake
For a delightful afternoon tea, I recommend the following recipes: I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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