Lemon Yogurt Cake
This very light 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.
Ingredients
- 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
Meringue
- 4 egg whites
- 1/2 tsp lemon juice
- 60 g caster sugar
Instructions
- 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.
- Add 1/4 of meringue into the batter and fold well with a rubber spatula. Then pour the batter mixture into the remaining meringue and gently fold well again.
- 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.
Notes
Please keep in mind that all oven temperatures and baking time varies.
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