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Ingredients:
Egg Yolks – 3
Egg Whites – 3
Yogurt – 1 cup (full-fat)
All-Purpose Flour – ½ cup
Cornstarch – 2 ½ tbsp
Lemon Zest – 1 lemon
Lemon Juice – 1 tbsp
Salt – A pinch
Granulated Sugar – ½ cup
How to Make Cloud-Like Lemon Yogurt Cake:
Step 1:
Line an 18 cm (7-inch) round cake pan with parchment paper. Preheat the oven to 150°C (302°F).
Step 2:
In a mixing bowl, whisk together the egg yolks, yogurt, lemon zest, and lemon juice until smooth.
Step 3:
In a separate bowl, combine ½ cup of all-purpose flour and 2 ½ tablespoons of cornstarch. Sift this mixture into the wet ingredients and stir until just combined.
Step 4:
In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add ½ cup of sugar and continue beating until stiff peaks form.
Step 5:
Gently fold the whipped egg whites into the batter in thirds, being careful not to deflate the mixture.
Step 6:
Place the cake pan into a larger baking dish filled with hot water. Ensure the water reaches halfway up the sides of the cake pan.
Step 7:
Bake for about 60 minutes. Avoid opening the oven door during the first 40 minutes to prevent the cake from collapsing. The cake should be golden on top and a toothpick should come out clean when inserted into the center.
Step 8:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar or glaze as desired.
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