Easy & Fluffy Lemon Yogurt Cake
Looking for a simple yet delicious dessert? Look no further than this Lemon Yogurt Cake. This light and fluffy cake is perfect for any occasion, from a casual afternoon tea to a special celebration. The tangy lemon flavor and creamy yogurt texture make it a truly irresistible treat. It’s easy to make too! Simply beat the egg whites with salt and xanthan gum until stiff peaks form. Then, whisk together the yogurt and lemon zest. Gently fold the egg whites into the yogurt mixture, being careful not to overmix. Pour the batter into a prepared loaf pan and bake until golden brown. Once cooled, the cake can be enjoyed on its own or served with a dollop of whipped cream or a drizzle of honey. Why not give this Lemon Yogurt Cake a try? It's sure to become a family favorite.
What is Lemon Yogurt Cake?
Lemon yogurt cake is a light, fluffy cake that's bursting with citrusy flavor. It's characterized by its moist texture, thanks to the addition of yogurt, and its bright, zesty taste from the lemon. The use of egg whites and xanthan gum contributes to a particularly airy and cloud-like structure.
While xanthan gum is a relatively modern ingredient, it has been used in food production since the 1960s to improve texture and stability. It's possible that the modern "cloud-like cake" evolved from a combination of different baking techniques and ingredients, with the addition of xanthan gum creating an even more airy and delicate texture. While the classic lemon yogurt cake is delicious on its own, there are many variations you can try, such as adding vanilla extract, poppy seeds, or even a drizzle of chocolate ganache.
Pro Tips
- Opt for plain, unsweetened yogurt for a creamy texture and a neutral flavor that won't overpower the lemon. Greek yogurt works well for a thicker, tangier cake, while regular yogurt provides a lighter texture.
- Gently fold the dry ingredients into the wet ingredients to prevent the gluten from developing too much, resulting in a tender and moist cake. Over mixing can lead to a tough and dense cake.
- Preheat the oven to the recommended temperature and bake the cake until a toothpick inserted into the center comes out clean. Over baking can dry out the cake, while underbaking will leave it moist and undercooked.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This will prevent the cake from crumbling and ensure even cooling.
- Top the cooled cake with a lemon glaze or a drizzle of honey for an extra burst of citrus flavor. You can also add a sprinkle of lemon zest or a dollop of whipped cream for a decorative touch.
What Is the Best Type of Yogurt to Use?
Greek yogurt is often preferred for its thick and creamy texture, but regular yogurt can also work well. The main goal is to choose a yogurt that is unsweetened and will provide moisture to the cake.
What Does Yogurt Usually Do In a Cake?
Yogurt in a cake adds moisture and tenderness, making the cake soft and fluffy. It also provides a slight tang, balancing sweetness, and helps activate leavening agents like baking soda for better rise. In this recipe, yogurt combines with the whipped egg whites for a light, airy texture.
Can I Make This Cake Gluten-Free or Dairy-Free?
Absolutely! To make a gluten-free version, substitute all-purpose flour with a gluten-free blend. For a dairy-free cake, use a plant-based yogurt and substitute butter with a dairy-free alternative like vegan butter.
Can I Use Lemon Juice Instead of Lemon Zest?
You can use lemon juice instead of lemon zest, but it will affect the flavor. Zest provides a more concentrated, fragrant lemon flavor, while juice adds acidity and moisture. If you substitute, use a small amount (about 1-2 teaspoons), but keep in mind the flavor will be milder and the texture might be slightly altered.
How Long Should I Bake the Cake?
The baking time will depend on your oven and the size of the cake pan. Generally, it should take around 30-40 minutes, but it's best to check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
What Size Should The Baking Pan Be?
For this recipe, a small loaf pan is ideal, typically around 8×4 inches (20×10 cm). This size ensures the batter bakes evenly and rises properly within the 40-minute baking time.
Can I Freeze Lemon Yogurt Cake?
Yes, this cake can be frozen. After baking, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Store it in an airtight container or freezer bag for up to 2-3 months. When ready to eat, thaw at room temperature or gently reheat in the oven for the best texture.
More Lemon Fluffy Desserts!
How to Store Lemon Yogurt Cake
Store leftover lemon yogurt cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Ingredients
How To Make Lemon Yogurt Cake
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Preheat your oven to 160°C (320°F). Line a small loaf pan with parchment paper for easy release. In a clean, dry bowl, beat cold egg whites with a pinch of salt and xanthan gum until stiff peaks form. This means the egg whites should hold their shape when the beater is lifted.
Preheat your oven to 160°C (320°F). Line a small loaf pan with parchment paper for easy release. In a clean, dry bowl, beat cold egg whites with a pinch of salt and xanthan gum until stiff peaks form. This means the egg whites should hold their shape when the beater is lifted.
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In a separate bowl, whisk together the vanilla yogurt and lemon zest until combined.
In a separate bowl, whisk together the vanilla yogurt and lemon zest until combined.
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Gently fold the stiff egg whites into the yogurt mixture. Be careful not to deflate the egg whites.
Gently fold the stiff egg whites into the yogurt mixture. Be careful not to deflate the egg whites.
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Carefully transfer the batter into the prepared loaf pan.
Carefully transfer the batter into the prepared loaf pan.
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Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. Slice and serve,
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. Slice and serve,
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