Bain-Marie Fluffy Yogurt Lemon Cake: Delicious And Easy To Make

Light, fluffy, and bursting with citrusy flavor, this Fluffy Yogurt and Lemon Cake is the perfect dessert for any occasion. Made with Greek yogurt, fresh lemon zest, and a delicate bain-marie baking method, this cake has an incredibly soft, cloud-like texture. Whether you're looking for a sweet treat to enjoy with coffee or a light dessert for warm days, this recipe will not disappoint.

What Is Yogurt Lemon Cake?

This yogurt lemon cake is a delicate, soufflé-like dessert that originated from European and Mediterranean baking traditions. Greek yogurt is a key ingredient, lending moisture and a subtle tang. Unlike dense pound cakes, this version has an airy structure thanks to the whipped egg whites. The bain-marie (water bath) method prevents cracking and ensures even baking, resulting in a velvety, custard-like texture.

Why Everyone Will Love This Recipe

• Easy and simple – With just a few pantry staples, you can whip up this delicious cake in no time.
• Light and fluffy – The bain-marie baking method ensures a soft, melt-in-your-mouth texture.
• Naturally tangy – Greek yogurt and lemon zest add the perfect balance of tartness and sweetness.
• Perfect for any occasion – Great as a snack, breakfast, or elegant dessert.

Cooking Tips

• Use room temperature eggs – This helps them whip to maximum volume for the fluffiest cake.
• Gently fold egg whites – To maintain the airy texture, fold them into the batter carefully.
• Use fresh lemon zest – It provides the most vibrant citrus flavor compared to bottled extracts.
• Prevent water from entering the cake pan – Wrap the outside with foil if your pan has a removable base.
• Let it cool before slicing – This helps the cake set properly and makes slicing easier.

Frequently Asked Questions

Can I Use Regular Yogurt Instead of Greek Yogurt?

Greek yogurt is preferred because of its thicker consistency and tangy flavor. If using regular yogurt, reduce the quantity slightly to avoid making the batter too runny.

Why is My Cake Dense Instead of Fluffy?

Overmixing the batter or deflating the egg whites can cause the cake to lose its airy texture. Be gentle when folding.

Can I Add a Glaze to This Cake?

Yes! A simple lemon glaze made of powdered sugar and lemon juice would complement the flavors beautifully.

Can I Make This Cake Gluten-Free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend or almond flour for a different texture.

What Can I Serve With Yogurt Lemon Cake?

This cake pairs wonderfully with fresh berries, whipped cream, or a dusting of powdered sugar.

How to Store

Store the yogurt lemon cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it for up to 5 days, bringing it to room temperature before serving for the best flavor.

How to Freeze

To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

How To Make A Fluffy Yogurt Cake

Place yolks in one bowl and whites in another. Combine egg yolks, Greek yogurt, flour, cornstarch, and lemon zest until smooth. Beat the egg whites with sugar until stiff peaks form. Gently fold in the whipped egg whites, ensuring you don’t deflate the mixture. Line a 22 cm (8.5-inch) cake pan with parchment paper. Place it inside a larger baking dish.

Pour water into the outer baking dish, filling it halfway up the cake pan.

In a preheated oven, bake at 150°C (300°F) for 30 minutes, then reduce the temperature to 140°C (285°F) and bake for another 30 minutes.

Let the cake cool completely before removing it from the pan. Slice and enjoy!