If you’re looking for a dessert that’s supremely light, delightfully tangy, and a joy to make, look no further than Yogurt Cake. This tender cake is a breath of fresh air: it’s fluffy, subtly sweet, and delivers that perfect balance of comfort and sophistication. Whether you’re baking to impress guests or simply treating yourself, Yogurt Cake will quickly become your go-to recipe for any occasion—it’s wonderfully simple, but always guaranteed to brighten the table.

Ingredients You’ll Need

Yogurt Cake comes together from the humblest of ingredients, but together, they transform into something magical. Each item plays a special role, from luscious tang to pillowy softness, and brings just the right texture and flavor to this elegant treat.

Egg yolks: Bring richness and a golden hue to the cake, while helping emulsify the batter for extra smoothness.
Unsweetened yogurt: Lends that irresistible tang and moisture that sets Yogurt Cake apart from ordinary cakes.
Salt: Just two pinches enhances all the subtle flavors and balances the sweetness beautifully.
Lemon zest: Infuses the batter with fresh citrus fragrance and a lovely zing.
All-purpose flour: The backbone of the cake, giving structure while keeping it tender and soft.
Cornstarch: Adds a delicate texture, providing just the right amount of lightness in combination with the flour.
Egg whites: Whipped to perfection, they give Yogurt Cake its signature airiness and melt-in-your-mouth crumb.
Lemon juice: Helps stabilize those egg whites, adding even more brightness to the flavor.
Sugar: Just enough to sweeten without overwhelming, allowing the yogurt and lemon to shine.

How to Make Yogurt Cake

Step 1: Prepare the Two Main Mixtures

Start by separating the egg yolks from the whites—this is key for getting that dreamy, cloud-like texture. In a large bowl, whisk the egg yolks together with unsweetened yogurt, a pinch of salt, and vibrant lemon zest until everything’s smooth and creamy. Sift in the flour and cornstarch to avoid pesky lumps, then whisk again until fully combined. Set this mixture aside while you get to work on the egg whites.

Step 2: Whip the Egg Whites

In the second large bowl, begin beating the egg whites with an electric mixer until they’re nice and frothy. Add the lemon juice and a third of the sugar, and keep mixing on high speed. Gradually add the rest of the sugar to create a glossy meringue with medium peaks—think silky and stable, but still soft and cloudlike.

Step 3: Combine Gently

This is the moment to practice your gentle folding technique. Using a spatula, fold the egg white meringue into the yolk batter in three batches, each time taking care not to deflate the mixture. Patience pays off here—just blend until you can’t see streaks of white, and you’ll be rewarded with the cake’s signature loft and featherlight crumb.

Step 4: Prepare the Pan and Bake in a Water Bath

Line a 6-inch springform pan with parchment and wrap the base in aluminum foil to prevent any water rescue missions. Pour in the batter, tap the pan gently on the counter a few times to pop any large air bubbles, and set it in a larger baking pan. Pour boiling water into the outer pan until it’s about an inch high—this gentle water bath is the secret to an ultra-moist, even bake. Bake at 150°C (302°F) for 30 minutes to let the cake rise and set.

Step 5: Finish Baking and Cool Down

Lower the oven temperature to 140°C (284°F) and continue baking for another 30 minutes, until you see a delicate golden hue on top. After baking, turn off the oven and let the cake rest inside for 10 minutes—this helps prevent sudden temperature shock and keeps the cake from sinking. Then, remove it, cool completely, and rejoice at your perfectly puffed Yogurt Cake!

How to Serve Yogurt Cake

Garnishes

This cake is a canvas for your favorite toppings. Dust with powdered sugar for elegance, scatter over some fresh berries for juicy pop, or add a few curls of lemon zest for extra brightness. A dollop of whipped cream never hurts, either!

Side Dishes

Yogurt Cake pairs beautifully with a medley of fresh fruit, a scoop of tangy sorbet, or a small spoonful of berry jam. For a comforting twist, serve it with a warm cup of tea or bright herbal tisane alongside.

Creative Ways to Present

Try slicing the cake and layering it parfait-style with whipped yogurt and berries in clear glasses, or cut it into cute cubes and skewer with fruit for a festive dessert platter. Turning Yogurt Cake into a trifle with seasonal fruit and cream is always a crowd-pleaser, too.

Make Ahead and Storage

Storing Leftovers

Yogurt Cake stores very well! Once completely cool, wrap it tightly or place it in an airtight container and refrigerate. It’ll stay moist and delicious for up to three days—the flavor seems to deepen with a little chill time.

Freezing

If you want to make Yogurt Cake ahead or save leftovers for later, slice it and wrap individual pieces in plastic wrap, then tuck them into a freezer-safe bag. This way you can grab a slice any time, and the cake will taste just as lovely when thawed slowly in the fridge.

Reheating

Yogurt Cake tastes wonderful chilled, but if you prefer it gently warmed, just pop a slice in the microwave for a few seconds or heat in a low oven until just warmed through. Be cautious not to overheat, as this delicate cake is best enjoyed soft and tender.

FAQs

Can I use Greek yogurt instead of regular yogurt?

Absolutely! Greek yogurt adds an even creamier texture and tang, just be sure it’s unsweetened. You might want to thin it slightly with a spoonful of milk if it’s very thick.

What’s the best way to avoid the cake sinking in the middle?

Letting the baked cake cool gradually in the turned-off oven helps prevent sudden shrinking and sinking. Avoid over-mixing the batter, as it can knock out the crucial air needed for lift.

Can I add fruit or other flavors to the cake batter?

Definitely! Citrus zest, vanilla, or a handful of finely chopped berries make delicious add-ins. If mixing in fruit, make sure it’s not too juicy or heavy, as it can weigh down the batter.

What size pan should I use if I double the recipe?

If you’re making a bigger Yogurt Cake, double the recipe and use a standard 9-inch springform pan, but keep an eye on the baking time—it may need a few extra minutes to set fully.

Is this cake suitable for gluten-free diets?

Yes, simply swap the all-purpose flour for a 1-to-1 gluten-free baking blend, and Yogurt Cake will still bake up beautifully light and tasty.

Final Thoughts

If you’re searching for a no-fuss dessert that always impresses, make Yogurt Cake your next kitchen adventure. Its gentle tang, tender crumb, and irresistible aroma wrap you in comfort with every bite. Give it a try—you might just find yourself baking it again and again!