Yogurt Cake Recipe

Name: Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 large eggs, separated; 1/2 cup superfine sugar; 3 tablespoons all-purpose flour; 1 2/3 cups strained Greek-style yogurt; Grated zest of 1 unwaxed lemon; Juice of 1 lemon; 2/3 cup water; 1 1/4 cups sugar; 1 tablespoon lemon juice; Grated zest of 1 unwaxed orange

Servings: persons

4 large eggs, separated
1/2 cup superfine sugar
3 tablespoons all-purpose flour
1 2/3 cups strained Greek-style yogurt
Grated zest of 1 unwaxed lemon
Juice of 1 lemon
2/3 cup water
1 1/4 cups sugar
1 tablespoon lemon juice
Grated zest of 1 unwaxed orange

1
Beat the egg yolks with the sugar to a thick, pale cream.
2
Beat in the flour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.
3
Whisk the egg whites until stiff and fold them into the yogurt mixture.
4
Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.
5
Bake in an oven preheated to 350F for 50 to 60 minutes, until the top is brown.
6
It will puff up like a souffle and then subside.
7
Turn out onto a serving plate, and serve warm or cold.
8
If you are making the syrup, boil the water with the sugar, lemon juice, and grated orange zest for 3 to 5 minutes.
9
Let it cool, then chill in the refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large eggs, separated, 1/2 cup superfine sugar, 3 tablespoons all-purpose flour, 1 2/3 cups strained Greek-style yogurt, and more.

Yes, Yogurt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yogurt Cake

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