Soft yoghurt and lemon cake: a delight ready with just a few ingredients!

This lemon sponge cake made with fresh lemon juice and zest is light, fluffy, soft and moist.

You will love this homemade cake from scratch. Every bite will melt in your mouth.

Lemon Yogurt Cake Recipe Tips:

Use whole milk Greek yogurt. 

Avoid low or fat free foods for this recipe, please! Whole milk yogurt adds essential moisture and richness to the cake.

Don’t overmix.
We want this cake to be moist and tender, not dense. Overmixing the dough starts to develop the gluten in the flour, resulting in denser, heavier baked goods. For the perfect light texture, mix the dough until the wet and dry ingredients are just combined.

Let the cake cool completely.
Then cut it!

Do your future self a favor.

This lemon yogurt cake keeps well in an airtight container at room temperature for up to 3 days. Plus, it freezes well!

Ingredients
EGGS
3
YOGURT
240g
ALL-PURPOSE FLOUR
60g
CORN
20g
LEMON JUICE
1
SUGAR
100g
SALT
a pinch
Whisk the egg yolks with the yogurt, lemon zest and juice.

Step 1
Mix cornstarch and flour, add dry ingredients to yolk mixture. Beat the egg white with a pinch of salt until frothy. Start adding the sugar, while continuing to work with a mixer.

Step 2
When firm peaks form, gradually incorporate the egg whites into the batter.

Step 3
Pour into an 18cm cake tin and place in the tin filled with hot water. Bake at 150C/302F for 60 minutes.