This very light Lemon Yogurt Cake with creamy texture is oil free and milk free. It almost melts in your mouth, soft cheesecake like cake with a hint of lemony is refreshing and not too sweet, Definitely a hit for everyone to enjoy. The preparation of making this cake is a breeze, just like the way of making a chiffon cake. It’s best to chill the cake in the refrigerator for a few hours before serving.
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Lemon Yogurt Cake
- 4 egg yolks - used large egg
- 200 g Greek yogurt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 50 g cake flour
- 1 tbsp corn flour (starch)
- lemon zest - from one lemon
- 4 egg whites
- 1/2 tsp lemon juice
- 60 g caster sugar
- Blend egg yolks, yogurt, lemon juice and vanilla extract to smooth.
- Sieve in flour and corn flour, followed by lemon zest and fold well to smooth with a spatula.
- Whisk egg whites and lemon juice till foamy and add sugar in 3 batches to soft peak forms.
- Line a 6 inch (non stick baking paper) with removable base round cake pan, and pour in batter. Wrap the cake pan with aluminium foil to prevent batter seeped through the pan while baking. *can use 7 inch cake pan but the cake will be lower after baked**
- Steam bake cake in preheated oven at 120 deg C for 75 minutes, then at 150 deg C for another 5-10 minutes till the top of the cake is slightly browned.
- Remove the cake from the oven and drop the pan on table top to release hot air. Remove cake from pan while it is still hot and leave to cool on wire rack.
- Best to chill cake in refrigerator for a few hours before serving. Slice cake with a hot knife.
- 4个 蛋黄 用大鸡蛋
- 200克 酸奶 （希腊酸奶）
- 1汤匙 柠檬汁
- 1茶匙 香草香精
- 50克 底筋面粉
- 1汤匙 玉米淀粉
- 1粒 柠檬皮屑
- 4个 蛋白
- 60克 细砂糖
- 1/2茶匙 柠檬汁
- 把蛋白及柠檬汁打至起泡，细糖分3次加入， 打发致湿性状态即可。
- 将面糊倒入一个6寸圆烤盘（底部及边缘铺油布 – 用锡纸包住蛋糕烤盘以免烘烤时面糊外流 ）。**也可以用7寸烤盘，但蛋糕会比较矮**