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Yogurt Cloud Cake

A light and airy dessert reminiscent of travels, this Yogurt Cloud Cake offers a delicate yet flavorful experience with hints of lemon and vanilla.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 large Egg Whites at room temperature Room-temperature egg whites whip higher and faster.
  • 1 cup Plain Yogurt Use plain yogurt with moderate thickness; Greek yogurt may make batter denser.
  • 1 cup All-Purpose Flour Can substitute with gluten-free blend but texture may shift.
  • 3/4 cup Granulated Sugar Adjust sugar if using sweetened yogurt.
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and grease an 8-inch round cake pan.
  2. In a large bowl, mix the all-purpose flour, granulated sugar, baking powder, and salt.
  3. Whip the egg whites using an electric mixer until stiff peaks form, about 4-6 minutes.
  4. In another bowl, mix the plain yogurt, vanilla extract, and lemon zest until smooth.
  5. Gently fold the yogurt mixture into the dry ingredients until just combined.
  6. Carefully fold the whipped egg whites into the batter, maintaining the airiness.
  7. Pour the batter into the cake pan.
Baking
  1. Bake for 30-35 minutes until golden brown.
  2. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Slice it like you mean it—big, generous wedges that invite conversation. Dust with powdered sugar for a snow-kissed finish, scatter extra lemon zest for brightness, or plate with a drizzle of honey and fresh berries for a street-market flourish. For optimal texture, do not open the oven in the first 20 minutes of baking.