Yogurt Cake Recipe

Published: November 1, 2021

Total Time: 1 hour 30 minutes (prep + baking + cooling)

Overview

This light, airy yogurt cake mimics the texture of cheesecake but with a brighter, frugal profile. It balances tangy yogurt with a tender crumb, ideal for warm or cold servings. Adjustments from the original recipe (per user feedback) optimize consistency for cheesecake-like results.

Ingredients

  • Butter: ¼ cup (56g) for greasing the pan

  • Eggs: 4 large, separated, at room temperature

  • Granulated sugar: ½ cup (100g)

  • All-purpose flour: 3 tablespoons (24g)

  • Whole-milk Greek yogurt: 1⅔ cups (400g), strained overnight (or drained for 30–60 minutes to reduce moisture)

  • Lemon: 1 (zest and juice; about 2 tbsp juice)

  • Salt: Pinch (optional, ~1/16 tsp)

Preparation Instructions

Step 1: Preheat Oven & Prepare Pan

Preheat oven to 350°F (175°C). Grease an 8- or 9-inch springform pan generously with butter. For extra non-stick protection, dust the pan with a light layer of all-purpose flour and tap out excess before adding batter.

Step 2: Whip Egg Whites

In a clean, dry mixer bowl (fitted with whisk attachment), add egg whites. Beat on medium-low speed until frothy (1–2 minutes). Gradually increase speed to medium-high and continue beating until soft, glossy peaks form (3–4 minutes total; the peaks should hold their shape but not be stiff). Set aside.

Step 3: Prepare Yolk Batter

Using the same mixer bowl (no need to wash beaters), add egg yolks and sugar. Beat on medium-high speed until pale yellow and fluffy, with ribbon-like trails forming when the beater is lifted (3 minutes). Reduce speed to medium. Sift flour over the mixture, then add strained Greek yogurt, lemon zest, lemon juice, and salt. Beat on low until fully incorporated (1 minute), taking care not to overmix.

Step 4: Fold Egg Whites into Batter

Gently fold half the egg whites into the yolk mixture using a rubber spatula: cut through the center, scrape up from the bottom, and fold over the top. Repeat with the remaining whites until no streaks remain, ensuring the batter stays light and airy.

Step 5: Bake the Cake

Scrape batter into the prepared pan and smooth the surface with an offset spatula. Bake for 40–55 minutes (8-inch pan = 50–55 minutes; 9-inch pan = 40–45 minutes). The cake is done when the top is golden-brown with subtle speckling and the center springs back slowly when pressed. Insert a toothpick; it should emerge with a few moist crumbs (not wet batter).

Step 6: Cool & Serve

Transfer the pan to a wire rack and cool for 15 minutes. Remove the side of the springform pan and let cool completely (30 minutes) before slicing. Serve warm or cold; store leftovers in an airtight container in the fridge for up to 3 days.

Chef’s Tips & Variations

From User Comments:

  • Cheesecake-Like Texture: Drain yogurt overnight (reduces liquid by ~50%) and increase flour to 4 tbsp (32g); add 1 tsp baking powder. Fold in 1 tsp vanilla and a pinch of cinnamon for depth.

  • Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free blend (e.g., rice flour + potato starch). Adjust baking time by 5–10 minutes.

  • Fruity Twist: Fold 1 cup (150g) fresh berries (strawberries, blueberries) into the batter before baking.

  • Weight Measurement: Using gram measurements (e.g., 400g yogurt) ensures precision; volume measurements vary by brand.

Pro Tips:

  • Strain Yogurt: Unstrained yogurt causes a pudding-like texture. Drain through cheesecloth for 30 minutes to reduce moisture.

  • Room-Temp Eggs: Ensures even mixing and stable peaks for egg whites.

  • Cool Thoroughly: Let the cake rest fully before slicing to preserve structure and flavor.

Enjoy this versatile, lighter take on classic desserts!