Description
A light and fluffy yogurt cake with refreshing lemon zest, perfect for spring gatherings or a delightful dessert anytime.
Ingredients
- 4 large egg whites
- 1 cup plain yogurt
- 1 cup (120 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon (28 g)
Instructions
- Prepare an 8-inch round cake pan by lightly coating it with oil or butter.
- Preheat the oven to 350°F (175°C).
- In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whip the egg whites using an electric mixer until they form sturdy, glossy peaks that hold their shape.
- Incorporate the yogurt, vanilla extract, and lemon zest into the dry ingredient mixture. Stir gently to create a smooth, uniform batter.
- Delicately fold the whipped egg whites into the batter, preserving the airy texture.
- Transfer the mixture into the prepared cake pan, spreading it evenly.
- Place the pan in the preheated oven and bake for 30-35 minutes, watching for a golden-brown surface.
- Once done, remove the cake from the oven and allow it to cool completely in the pan before carefully releasing and serving.
Notes
For best results, use fresh ingredients and ensure egg whites are whipped correctly. Experiment with different flavorings like almond extract or spices.
