Introduction

The Yogurt Cloud Cake is a light and airy dessert that combines the tangy richness of yogurt with a delicate lemon flavor. Its soft texture and subtle sweetness make it a perfect treat for any occasion, whether as a simple snack or an elegant dessert.

A soft, fluffy cheesecake slice sits on a white plate, showing three layers: a thin, light golden crust at the bottom, a thick, creamy white middle layer with a smooth, airy texture, and a slightly browned, lightly cracked top layer dusted with powdered sugar. On top, four bright red raspberries and a small sprig of green mint leaves add fresh color and detail. The plate rests on a white marbled surface with soft, warm lights blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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 (28 g)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly coat an 8-inch round cake pan with oil or butter to prevent sticking.
Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, and salt, stirring to evenly distribute the dry ingredients.
Step 3: Separate the egg whites and use an electric mixer to whip them until stiff, glossy peaks form that hold their shape.
Step 4: Add the yogurt, vanilla extract, and lemon zest to the dry mixture. Gently stir to form a smooth and uniform batter.
Step 5: Carefully fold the whipped egg whites into the batter, using a gentle motion to maintain the airy texture and avoid deflating the mixture.
Step 6: Pour the batter into the prepared cake pan, spreading it evenly to ensure it bakes consistently.
Step 7: Bake in the preheated oven for 30–35 minutes, until the top is golden brown and springs back slightly when pressed.
Step 8: Remove the cake from the oven and let it cool completely in the pan before carefully releasing it and serving.

Tips & Variations

For extra flavor, try adding a teaspoon of almond extract or substituting lemon zest with orange zest.
Ensure egg whites are whipped to stiff peaks for maximum volume and lightness in the cake.
You can dust the cooled cake with powdered sugar or serve with fresh berries for a pretty presentation.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. When ready to serve, bring it to room temperature or warm gently in the microwave for a few seconds to restore softness.

How to Serve

A close-up view of a soft yellowish-white cake with a fluffy texture, showing its thick inner layer topped by a thin, golden-brown crust dusted with powdered sugar. On top of the cake, there are three red raspberries with a textured surface and a sprig of fresh green mint leaves placed beside them. The cake sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt can be used and will add extra creaminess, but it may make the cake slightly denser. Adjust moisture if needed by adding a tablespoon of milk.

What is the best way to fold egg whites into the batter?

Use a large spatula to cut down through the center of the egg whites, scoop around the bowl, and gently lift and fold the mixture over. Repeat slowly to keep as much air as possible for a light cake.