This yogurt lemon cake is extra moist, light and refreshing with an intense lemon flavor. Its very particular texture is the result of baking it in a water bath (bain-marie), which keeps crust from forming while gently cooking the interior of the cake. This yogurt lemon cake is extremely easy to make and If you like lemon desserts (like me) I’m sure you will LOVE this one!
Yogurt Lemon Cake Ingredients
- Fresh Eggs
- Yogurt: I used white Yogurt 3% fat
- All-purpose Flour
- Potato Starch or Corn Starch
- Lemon Juice
- Lemon Zest
- Pinch of Salt
- Sugar
Yogurt Lemon Cake
Course: BakingCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
1
hourCalories
300
kcalIngredients
3 Eggs (yolks and white eggs separated)
260g White Yogurt
55g All-purpose Flour
1 TBS Potato Starch or Corn Starch
1 or 2 TSP Lemon Juice (the more the sourer)
1 Lemon Zest
Pinch of Salt
90g Sugar
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.
Notes
- This is a very soft and moist cake, especially at the bottom of it. So, make sure to move it over a baking rack for the chilling time.