Yogurt Lemon Cake

Directions

• In a large bowl whisk together egg yolks, yogurt, flour, potato (or corn) starch, lemon zest and lemon juice.
• In another large bowl whip egg whites, sugar and salt until soft peaks form, then gently fold them into the batter.
• Grease a baking dish with butter and cover it with parchment paper. Pour batter into the baking dish.
• Preheat the oven to 150°C or 160°. This depends on your oven, I set mine to 160°.
• Place a large roasting pan filled with boiling water in the oven. Set the baking dish with the batter into the pan. The lemon cakes will bake in a water bath inside the roasting pan. If you want to be extra careful you can add your cake baking dish inside a larger baking dish and then set this latter into the roasting pan filled with water.
• Bake until the cake is set and golden on top. Again, depending on your oven this can take from 50 to 60 minutes.
• Once ready, carefully remove the lemon cake from the oven and from the water bath. Let the cake chill down for 5-10 minutes. Then gently remove the cake from the baking dish and place it over a baking rack. This type of cake tends to get pretty moist, so moving it on a baking rack helps the bottom ventilate and not to get to moist.
• You can serve this lemon cake warm or cold. In this case, keep your cake in the fridge for a few hours before serving.