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Lemon Yogurt Cake

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
90 min
SERVINGS
12 servings
Dessert Greek
Lemon Yogurt Cake
Ingredients
  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 eggs, separated
  • 2 cups white sugar, divided
  • 1 cup butter, softened
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1 cup plain whole-milk yogurt
Instructions
1
Firstly, preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius for metric measurements).
2
Next, take a 10-inch tube pan and give it a good coating of grease to prevent the cake from sticking.
3
In a separate bowl, whisk together 3 cups of flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined. Set the mixture aside for now.
4
In a large mixing bowl, use an electric mixer to beat egg whites until they become soft and fluffy.
5
Gradually add 1/2 cup of sugar to the egg whites while continuously beating until they become stiff and glossy.
6
Set the egg white mixture aside for a moment.
7
In another large mixing bowl, use an electric mixer to beat together 1/2 cup of butter and the remaining 1 1/2 cups of sugar until it becomes light, fluffy, and noticeably lighter in color.
8
Add 2 egg yolks to the butter mixture and blend until well combined.
9
Add some grated lemon zest and 2 tablespoons of freshly squeezed lemon juice to the mixture.
10
Mix in the flour mixture you prepared earlier, alternating it with 1 cup of yogurt until everything is well combined.
11
Gently fold in the egg whites you set aside earlier and pour the cake batter into your prepared 10-inch tube pan.
12
Bake the cake in a preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
13
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling.