Yogurt Cake

Recipe from Claudia Roden

Adapted by Melissa Clark

Published October 31, 2021

  • Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
1 hour, plus cooling
Rating
4(5,735)
Comments
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This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy. —Melissa Clark

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Ingredients

Yield:8 servings

  • 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)

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

18 grams carbs; 103 milligrams cholesterol; 151 calories; 1 gram monounsaturated 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

  1. Step 1

    Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

4 out of 5
5,735 user ratings
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Comments

Bestsy Sue

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

Richard

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

Sharyn

@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.

Vincent

Unfortunately I found this flat in flavour and stature. I so wanted to like it . Huge fan of both Claudia Roden and Melissa Clark.

HMG

I loved this cake! The lemon flavor and smooth texture were delicious. I followed the instructions exactly as written down to using room temp eggs and it came out perfectly. No extra flour or anything. I did add a little extra vanilla, and used some vanilla sugar in place of regular granular sugar. This is a keeper!

Mia

Darn. Someone…Betsy Sue… anyone…please help! I wanted to love this recipe, and I did indeed love the final result’s taste. I followed all the suggestions of commenters here so that it wouldn’t be a flat pudding. Whipped the egg whites till wildly stiff, whipped the egg yolks till light and yellow, all the exact amount of time directed. Added more flour than just 3 tablespoons and added some baking powder. I have a 9 inch pan not an 8 inch springform but still. The cake came out 3/4 of an inch high and nothing like the photo here. I love the taste, but it was indeed pudding-like. I want to make it again, but how the heck do you make this thing light and higher? Again, I read all the comments and followed the suggestions to avoid the outcome I got anyway.

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Credits

Adapted from “Claudia Roden’s Mediterranean: Treasured Recipes From a Lifetime of Travel,” by Claudia Roden (Ten Speed Press, 2021)

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