flourless lemon yogurt cake

Recipe Overview

• Prep time: 20 mins
• Bake time: 45 to 50 mins
• Servings: 6 to 8

Ingredients

• The Core Ingredients:
  • 4 large eggs (separated, with yolks and whites in clean bowls)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (100g) granulated sugar or organic cane sugar
  • 1 1/4 cups (325g) plain whole-milk Greek yogurt (make sure it’s thick Greek yogurt, not regular runny yogurt)
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons (50g) cornstarch, potato starch, or arrowroot starch (acts as the binder)
  • Zest of 2 fresh lemons (finely grated)
  • 3 tablespoons fresh lemon juice
• For Serving (Optional):
  • A light dusting of powdered sugar
  • Fresh berries or a dollop of extra Greek yogurt

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 325°F (165°C). Grease a 7-inch or 8-inch round springform cake pan lightly with butter or oil. Line the bottom and sides with parchment paper, letting the paper extend about an inch above the rim (the cake will puff up significantly while baking).
2. Whip the Egg Whites: Using an electric mixer, beat the egg whites and salt together until stiff peaks form. Set aside.
3. Mix the Yolk Batter: In a separate large bowl, beat the egg yolks and sugar together on high speed for 3 to 4 minutes until pale, thick, and fluffy.
4. Add Flavor and Structure: Beat in the Greek yogurt and vanilla extract until smooth. Stir in the fresh lemon zest and lemon juice. Finally, mix in your chosen starch (cornstarch or potato starch) until fully incorporated into a smooth batter.
5. Gently Fold: Add about one-third of the whipped egg whites into the yolk-yogurt batter and gently fold with a spatula to lighten the mixture. Fold in the remaining egg whites in two batches, being careful not to deflate the fluffy air bubbles.
6. Bake: Pour the batter into your prepared pan and tap it gently on the counter to release any large air bubbles. Bake for 45 to 50 minutes until the top is golden brown and the center is set (it should only have a slight, stable jiggle).
7. Cool Slowly: Turn off the oven, leave the door closed, and let the cake sit inside for another 30 minutes to prevent it from collapsing too quickly. Remove, let cool completely to room temperature, and chill in the fridge for a few hours before slicing for the best texture.

Helpful Tips

• The Parchment Trick: Because this cake rises like a soufflé before settling, lining the sides with a tall collar of parchment paper keeps the batter contained and helps it bake evenly.
• Serving Suggestion: A light dusting of powdered sugar right before serving complements the bright, zesty lemon punch perfectly!