Name: Yogurt Cloud Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
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

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I love making this Yogurt Cloud Cake when I want something incredibly light, soft, and gently sweet. It has a delicate crumb, a subtle tang from the yogurt, and a refreshing hint of lemon that keeps every bite feeling fresh. I find it perfect for afternoon tea, a simple family dessert, or whenever I crave something airy and not overly rich.

Yogurt Cloud Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large egg whites

1 cup plain yogurt

1 cup (120 g) all-purpose flour

¾ cup (150 g) granulated sugar

1 teaspoon vanilla extract

2 teaspoon baking powder

¼ teaspoon salt

Zest of 1 lemon

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing an 8-inch round cake pan with oil or butter.

In a large mixing bowl, I whisk together the flour, sugar, baking powder, and salt until everything is evenly combined.

In a separate bowl, I beat the egg whites with an electric mixer until stiff, glossy peaks form. This step is essential for creating the cloud-like texture I love.

I add the yogurt, vanilla extract, and lemon zest to the dry ingredients and stir gently until a smooth batter forms.

Next, I carefully fold the whipped egg whites into the batter in batches, using a gentle motion to keep as much air in the mixture as possible.

I pour the batter into the prepared cake pan and spread it evenly.

I bake the cake for 30–35 minutes, until the top is lightly golden and the cake springs back when gently pressed.

Finally, I remove it from the oven and let it cool completely in the pan before removing and serving.

Servings and Timing

Servings: 8 servings

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Calories: Approximately 210 kcal per serving

Variations

I sometimes add fresh berries like blueberries or raspberries into the batter for bursts of fruity flavor.

I like to dust the top with powdered sugar for a simple, elegant finish.

For a slightly richer taste, I occasionally replace a few tablespoons of yogurt with sour cream.

When I want extra citrus flavor, I add a tablespoon of fresh lemon juice to the batter.

I also enjoy serving it with a dollop of whipped cream or a spoonful of lemon curd on the side.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days. If I need to keep it longer, I place it in the refrigerator for up to 5 days.

To reheat, I warm a slice in the microwave for about 10–15 seconds to bring back its soft texture. I also like letting refrigerated slices sit at room temperature for about 20 minutes before serving for the best flavor and texture.

FAQs

Why do I need to beat the egg whites separately?

I beat the egg whites separately to incorporate air into the batter. This step gives the cake its signature light and fluffy texture.

Can I use Greek yogurt instead of plain yogurt?

I can use Greek yogurt, but I prefer thinning it slightly with a tablespoon or two of milk to keep the batter from becoming too thick.

How do I know when the cake is fully baked?

I check that the top is lightly golden and gently press the center. If it springs back, I know it is done. I can also insert a toothpick into the center; if it comes out clean, the cake is ready.

Can I make this cake gluten-free?

I can substitute a good-quality 1:1 gluten-free flour blend. I make sure it contains a binding agent like xanthan gum for best results.

Can I freeze Yogurt Cloud Cake?

I let the cake cool completely, then wrap it tightly in plastic wrap and store it in an airtight container. I freeze it for up to 2 months and thaw it at room temperature before serving.

Conclusion

I find this Yogurt Cloud Cake to be the perfect balance of lightness and flavor. Its airy texture, gentle sweetness, and touch of lemon make it a dessert I return to again and again. Whether I serve it plain or dress it up with toppings, I always enjoy how simple ingredients create such a beautifully soft and satisfying cake.

📖 Recipe:

Yogurt Cloud Cake

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Author: Cheryl
Total Time: 55 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Yogurt Cloud Cake is incredibly light, soft, and gently sweet with a delicate crumb and a refreshing hint of lemon. Perfect for afternoon tea or a simple family dessert, it feels airy while delivering satisfying flavor.

Ingredients

4 large egg whites

1 cup plain yogurt

1 cup (120 g) all-purpose flour

¾ cup (150 g) granulated sugar

1 tsp vanilla extract

2 tsp baking powder

¼ tsp salt

Zest of 1 lemon

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round cake pan with oil or butter.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form.
Add the yogurt, vanilla extract, and lemon zest to the dry ingredients and stir gently until a smooth batter forms.
Carefully fold the whipped egg whites into the batter in batches, using a gentle motion to retain as much air as possible.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30–35 minutes, until the top is lightly golden and the cake springs back when gently pressed.
Remove from the oven and let cool completely in the pan before removing and serving.