The yogurt and lemon cloud cake is a simple cake with a lemon scent and flavor. In addition to the grated zest, I also added excellent citrus lemon marmalade.
The yogurt in the dough perfectly complements the texture of this little cake, making it perfect for your breakfasts, snacks, and delicious and genuine breaks.
If you want some other inspiration to make homemade and simple cakes, check out these links that I add right below. Just click on the red writings:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients needed to make the recipe
- 3 eggs
- 1/4 cup vegetable oil
- 2 tbsp butter
- 1/4 cup sugar
- 1 3/4 cups type 1 flour (you can also use other types of flour)
- 6 oz 0% fat Greek yogurt
- 1/4 cup milk
- lemon zest (grated)
- 1 tbsp baking powder
- 1 pinch fine salt
Tools
- 1 Hand Blender
- 1 Cake Pan
- 1 Spatula
Steps
Take a bowl and pour in the yolks (which we have separated from the whites) and then the sugar. (I use 1/4 cup of sugar because it is balanced by the marmalade). If you use more sugar in your cakes, you can add 2-3 tablespoons more, it will not compromise the success of the cake. Everyone has their taste, I always prefer not to put too much sugar, especially if I will also put chocolate in the cake, etc..
With this preamble, take the beaters and immediately proceed to whip the yolks and sugar.
TIP: To whip fluffy eggs the secret is to use them at room temperature and then not leave the yolks and sugar sitting in the bowl. I mean, pour the yolks, pour the sugar, and start the beaters without letting the two ingredients sit and blend in the bowl.
When the eggs are fluffy, add the oil, Greek yogurt, milk and continue to mix. The cake can also be made with whole Greek yogurt or vanilla.
Now start adding the flour slowly, mixing occasionally with the beaters. When also adding the vanilla baking powder, I abandon the beaters and stir with a fork or the “spatula” with circular movements from bottom to top.
Also whip the egg whites, which we had set aside, and once ready, add them to the mixture, always stirring with movements from bottom to top.
The batter should be nice and fluffy. If depending on the flour used, it seems that as you add it, the mixture is hardening too much, use 10-20 grams less, eventually after incorporating the whipped egg whites.Conversely, if based on the flour used the mixture seems too liquid, add more gradually. Usually with type 1 flour, instead of 250g I put 230g. So adjust based on absorption, the important thing is that it results in a fluffy mixture.
Take a 9-inch diameter cake pan and line it with parchment paper or grease and flour it. TIP: To prevent the paper from moving while pouring the batter, I secure it to the pan with clips, which I will remove before baking.
Once the batter is poured into the cake pan, add many small dollops of lemon marmalade on top. Bake at 340°F, preheated static oven, for about 35 minutes. Adjust based on your oven and always do the toothpick test before removing the cake from the oven.
The yogurt and lemon cloud cake is ready to be enjoyed.
Storage
The cake keeps for 2 or 3 days under a glass dome, provided it lasts for two or three days and doesn’t run out sooner, as happens here at home, when I make it.
Between family and friends tasting, the cake always disappears quickly and I’m happy because it means I have to make it again 😉
FAQ (Questions and Answers)
Will you make my yogurt and lemon cloud cake?
The scent and its texture will win you over.
If you want to discover other little recipes, even animated ones, you can follow me on my page ➡️➡️➡️INSTAGRAM
