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

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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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.

Notes

Fold egg whites gently to maintain the cake’s light, airy texture.

Add fresh blueberries or raspberries to the batter for fruity variation.

Dust with powdered sugar or serve with whipped cream or lemon curd for an elegant finish.

For extra citrus flavor, add 1 tablespoon fresh lemon juice to the batter.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze tightly wrapped for up to 2 months and thaw at room temperature before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 0 mg