Cloud-Like Moist and Soft Lemon Yogurt Cake (No Butter, No Oil!)

When life gives you lemons, make this delicate, citrusy Lemon Yogurt Cake! With a texture that’s airy and light, this cake is the perfect balance of tangy and sweet, making it a delightful treat for any occasion. Whether you’re a fan of classic desserts or simply looking for something new to impress your friends and family, this cake is sure to become a staple in your baking repertoire.

What Is Lemon Yogurt Cake?

This Lemon Yogurt Cake is a modern twist on classic sponge cakes. With roots in European baking, this style of cake traditionally relies on whipped egg whites for its cloud-like texture. Incorporating yogurt adds a creamy tanginess that enhances the flavor while keeping the cake incredibly moist. Lemon, a timeless dessert ingredient, provides a bright and refreshing profile that complements the airy structure of the cake.

Why Everyone Will Love This Cake

The Lemon Yogurt Cake appeals to a wide audience for several reasons:

• Light and Refreshing: Its lemony flavor and airy texture make it perfect for those who enjoy light desserts.
• Versatile: Serve it plain, dusted with powdered sugar, or paired with whipped cream and fresh berries for an elevated presentation.
• Easy to Digest: Made without heavy butter or oil, this cake feels indulgent but is lighter on the stomach.

Whether it’s a weekday treat, a brunch centerpiece, or a dessert for a special occasion, this cake ticks all the right boxes.

Tips for the Perfect Lemon Yogurt Cake

• Allow eggs and yogurt to come to room temperature before starting to ensure smooth mixing.
• Properly whipped egg whites are key to achieving the cake's light texture. Look for glossy peaks that stand upright when you lift the beater.
• When combining egg whites with the batter, use a gentle folding motion to maintain the airiness.
• Fresh lemon zest and juice are essential for the best flavor. Avoid bottled juice for this recipe.
• Placing the cake pan in a hot water bath ensures even baking and prevents the cake from cracking.

FAQs 

Can I Substitute Greek Yogurt for Regular Yogurt?

Yes, Greek yogurt works well, but it may result in a slightly denser cake. You can thin it with a tablespoon of milk for a similar consistency.

What’s The Best Pan to Use?

An 18 cm (7-inch) round cake pan is ideal. Be sure to line it with parchment paper for easy removal.

Can I Make This Cake Gluten-Free?

Absolutely! Substitute all-purpose flour with a gluten-free blend, and ensure the cornstarch is certified gluten-free.

How Do I Know When the Cake is Done?

Insert a toothpick into the center; if it comes out clean, the cake is ready. The top should also be slightly golden.

Can I Add a Glaze or Topping?

Yes! A simple lemon glaze or dusting of powdered sugar pairs beautifully with this cake.

How to Store Lemon Yogurt Cake

Store it in an airtight container for up to 2 days. Cover tightly with plastic wrap and refrigerate for up to 5 days. Let it come to room temperature before serving.

Can I Freeze This Cake?

Of course! Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.

How to Make Cloud-Like Lemon Yogurt Cake