The best cakes are fluffy, moist, and come together easily. This lemon yogurt cake is all that and then some. Trust us, it’s worth inviting people over just to serve it.
- ¾ cup full-fat plain Greek yogurt
- ¾ cup sweetened condensed milk
- 4 large eggs, straight from the fridge and separated
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- Preheat the oven to 325°F and grease the inside of a 7-inch round cake pan with cooking oil spray. Line the bottom with parchment paper. Do not line the sides, but make sure they are greased.
- Add the yogurt, condensed milk, and egg yolks to a large mixing bowl. Whisk until the ingredients are fully incorporated and you have a smooth batter.
- Whisk in the lemon juice and zest.
- Add the egg whites to a large mixing bowl and beat at the highest speed until stiff peaks form. Add a third of the egg white mixture to the egg yolk batter, folding it in gently with a spatula until no egg white lumps remain. Repeat with the two remaining thirds.
- Pour the batter into the prepared baking pan and then place your cake pan into a slightly larger baking pan. Pour enough cold tap water into the outer pan so that the water level reaches 1/3-inch and no more. If your water level is too high, the bottom of your cake will cook too much, causing a dense bottom layer.
- Place the cake and the water bath into the oven. Bake for 45 minutes, or until the top of the cake is browned and looks done. Turn off the oven but do not open the oven door. Allow the cake to sit in the oven for 1 hour. The cake will shrink down, but it shouldn’t completely collapse.
- After 1 hour, remove the cake from the oven and allow to cool to room temperature. Place the cake in the fridge, uncovered, for several more hours or overnight. This helps the cake develop a better flavor and removes some of the excess moisture.