Here’s a recipe for a Cotton Lemon Yogurt Cake that’s light, fluffy, and airy, with a delightful lemon flavor. This cake has a soft, cotton-like texture, thanks to the combination of yogurt and whipped egg whites. It’s perfect for those who love a tender, melt-in-your-mouth dessert!
Ingredients:
For the Cake:
- 4 large eggs, separated (yolks and whites)
- 1 cup (200g) granulated sugar, divided
- 1/2 cup (120g) plain yogurt (unsweetened)
- 1/4 cup (60ml) vegetable oil (e.g., canola or sunflower)
- Zest of 2 lemons (about 2 tablespoons)
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) cake flour (or all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (to stabilize egg whites)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra flavor)
Instructions:
Make the Cake:
- Preheat the oven to 325°F (160°C). Grease an 8-inch round cake pan or line it with parchment paper.
- Whip the egg whites: In a clean, dry bowl, beat the egg whites with cream of tartar on medium speed until foamy. Gradually add 1/4 cup (50g) of sugar and beat until stiff, glossy peaks form. Set aside.
- Mix wet ingredients: In a separate bowl, whisk together the egg yolks and remaining 3/4 cup (150g) of sugar until pale and creamy. Add the yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Combine dry ingredients: Sift the cake flour, baking powder, and salt into the wet ingredients. Gently fold until just combined.
- Fold in egg whites: Gradually fold the whipped egg whites into the batter in three additions. Be gentle to maintain the airy texture.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth. Adjust the consistency by adding more juice (for a thinner glaze) or more sugar (for a thicker glaze).
- Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing.
Tips:
- Use room temperature eggs for best results when whipping the egg whites.
- For extra lemon flavor, poke small holes in the top of the warm cake with a skewer and brush it with a mixture of 2 tablespoons lemon juice and 1 tablespoon sugar before adding the glaze.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Enjoy this light, fluffy, and citrusy Cotton Lemon Yogurt Cake!
