Yogurt Cake
Published October 31, 2021
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
Butter, for greasing the pan
4 large eggs, separated, at room temperature
½ cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1 ⅔ cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)
Nutritional analysis per serving (8 servings)
18 grams carbs; 103 milligrams cholesterol; 151 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 78 milligrams sodium; 7 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
- Step 2
Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
- Step 3
In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
- Step 4
Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
- Step 5
Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.
Private Notes
Comments
Thank you so so so so so so so so much for this wonderful recipe. I'm a 98-year-old woman, and this just makes my great-grandchildren go crazy. THEY LOVE IT. Thanks again, Betsy Sue
I've made this three times. To avoid the pudding-like consistency and achieve a more cheesecake-like result, I suggest the following changes, which worked well for me: Drain yogurt well (I've used homemade cashew yogurt, which also worked well), use 4 (instead of 3) tbsp flour, and add a tsp of baking powder. I also added a tsp of vanilla and some cinnamon. I baked it in a deep-dish glass pie dish. Very good! And a great cheesecake substitute without all the fat and calories
@Melissa Clark, I so appreciate you including weights in addition to measurements. Cooking and baking by weight has improved my results and simplified cooking so much.
Just wanted to report back that after a night in the fridge, the cake firmed up and is now more like a cheesecake than a pudding! And still tastes lovely!
Made this according to instructions. It did turn out more like a pudding, but we didn't mind. Ate up half of the still warm cake within 10 minutes, not feeling guilty because it's (relatively) healthy! Next time I would perhaps add one more tablespoon of flour.
I used half the sugar and it was still sweet enough, not eggy. As long as you have enough lemon. Although mine was not runny, but like a firm flan, I will try again with a bit more flour.