Introduction

This Yogurt Cloud Cake is a wonderfully light and airy dessert that feels like biting into a fluffy cloud. Its delicate texture combined with the subtle tang of yogurt and bright lemon zest makes it a perfect treat for any occasion. Easy to make and not too sweet, it’s sure to impress your family and guests.

A soft, fluffy cheesecake with two main layers sits on a white plate placed on a white marbled surface. The bottom layer is light and slightly golden brown, acting as the base. The thick top layer is creamy white and very airy, showing a soft, spongy texture throughout. The cheesecake top is dusted evenly with powdered sugar, and four bright red raspberries are arranged on top, with a small green mint leaf adding a fresh touch in the center. The background is softly blurred with warm, gentle lights. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large egg whites
1 cup plain yogurt
1 cup (120 g) all-purpose flour
3/4 cup (150 g) granulated sugar
1 tsp vanilla extract
2 tsp baking powder
1/4 tsp salt
Zest of 1 lemon (28 g)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by lightly coating it with oil or butter.
Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well to distribute the dry ingredients evenly.
Step 3: Separate the egg whites into a clean bowl. Using an electric mixer, beat them until stiff, glossy peaks form and they hold their shape firmly.
Step 4: Add the plain yogurt, vanilla extract, and lemon zest to the dry ingredients. Stir gently until the batter is smooth and uniform.
Step 5: Carefully fold the whipped egg whites into the batter using a spatula. Do this gently to keep the mixture light and airy, avoiding deflation.
Step 6: Pour the batter into the prepared cake pan, spreading it evenly for consistent baking.
Step 7: Bake in the preheated oven for 30 to 35 minutes, or until the surface is golden brown and the cake springs back slightly when touched.
Step 8: Remove the cake from the oven and let it cool completely in the pan. Once cool, carefully loosen the edges and remove the cake for serving.

Tips & Variations

For extra flavor, try adding a teaspoon of almond extract or swapping lemon zest for orange zest.
Make sure the egg whites are whipped to stiff peaks, as this is key to the cake’s fluffy texture.
Use full-fat plain yogurt for the best moistness and richness in the cake.
Serve with fresh berries or a dusting of powdered sugar for a beautiful presentation.

Storage

Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 4 days. To reheat, warm slices gently in a microwave for 10-15 seconds or enjoy chilled as a refreshing dessert.

How to Serve

A fluffy, light cake with two main layers is shown on a white plate. The bottom layer is thick and creamy white, looking soft and airy like whipped cream or mousse. The top layer is a thin, golden-brown baked crust lightly dusted with powdered sugar. On top, there are three bright red raspberries and a small sprig of green mint leaves placed in the center. The background has a soft, blurred warm glow with white marbled texture below the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works well and will make the cake slightly denser and richer. Just ensure it’s plain and unsweetened.

What can I do if I don’t have lemon zest?

If you don’t have lemon zest, you can substitute with a teaspoon of lemon juice for some tang, or use orange zest as a flavorful alternative.