Let me tell you, finding a dessert that’s both delightfully decadent and surprisingly light can feel like searching for a unicorn. For years, I’ve experimented with countless cake recipes, each promising that perfect balance of flavor and texture. Some were too dense, others too sweet, and many just didn’t quite hit that “wow” factor. That was until I stumbled upon Bee Yinn Low’s Yogurt Cake recipe.

From the moment I pulled this cake from the oven, I knew it was something special. The aroma of lemon zest filled my kitchen, promising a bright and refreshing treat. And the texture? Oh, the texture! It was unbelievably light, airy, and almost jiggly – exactly as described. My family, notoriously critical dessert connoisseurs (especially my youngest, who can detect a dry crumb from a mile away), devoured it. “It’s like eating a cloud!” my daughter exclaimed, and honestly, she wasn’t far off. This yogurt cake is a revelation. It’s moist without being heavy, flavorful without being overpowering, and satisfying without being overly rich. Plus, knowing it’s a bit lighter on the calorie front makes indulging in a slice (or two!) feel just a little bit guilt-free. If you’re looking for a cake that’s both impressive and easy to make, a cake that will become a family favorite and a go-to for any occasion, then look no further. Bee Yinn Low’s Yogurt Cake is the answer. Prepare to be amazed by its simplicity and blown away by its exquisite taste and texture.

Ingredients

This recipe uses simple, everyday ingredients, highlighting the beauty of minimalist baking. Each component plays a vital role in creating the cake’s signature light and airy texture and delicate lemon flavor.

▢ 3 Egg Yolks: Egg yolks are the heart of richness and moisture in this cake. They contribute to the tender crumb and emulsify the batter, ensuring a smooth and cohesive mixture. Use large eggs for best results.
▢ 1 cup Unsweetened Yogurt: The star ingredient! Unsweetened yogurt provides the cake’s signature tang and moisture. It reacts with the baking soda (inherent in baking powder, which is present in all-purpose flour) to create a tender crumb and adds a subtle depth of flavor that complements the lemon beautifully. Full-fat or low-fat yogurt both work well; Greek yogurt can be used, but it will result in a slightly denser cake. For the lightest texture, opt for regular unsweetened yogurt.
▢ 2 Pinches Salt: Salt is a flavor enhancer, balancing the sweetness and bringing out the other flavors in the cake, particularly the lemon. It also plays a role in gluten development, though minimal in this recipe. Don’t skip the salt – it’s crucial for a well-rounded taste.
▢ 1/2 tablespoon Lemon Zest: Lemon zest is the aromatic powerhouse of this cake. It provides a bright, fresh, and zesty lemon flavor that is far superior to lemon juice alone. Zest only the yellow part of the lemon, avoiding the bitter white pith underneath. Freshly zested lemon is always recommended for the most vibrant flavor.
▢ 3 tablespoons All-Purpose Flour: All-purpose flour provides structure to the cake. In this recipe, the amount is intentionally low to keep the cake light and airy. It’s important to measure flour correctly – spoon it lightly into the measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can compact the flour and lead to a denser cake.
▢ 1 tablespoon Corn Starch: Corn starch is the secret ingredient for that melt-in-your-mouth tenderness. It inhibits gluten development, resulting in a softer and more delicate crumb. It also contributes to the cake’s slightly jiggly texture.
▢ 3 Egg Whites: Egg whites, beaten to meringue, are responsible for the cake’s incredible lightness and airiness. They create volume and structure, trapping air bubbles that expand during baking, resulting in a fluffy texture. It’s crucial to beat the egg whites to the correct stage – medium peaks – for optimal results.
▢ 1 tablespoon Lemon Juice: Lemon juice enhances the lemon flavor and also helps to stabilize the egg whites when beaten. Its acidity helps create a stronger meringue and prevents it from collapsing. Freshly squeezed lemon juice is always preferred for the best flavor.
▢ 5 tablespoons Sugar: Sugar provides sweetness, of course, but it also contributes to the cake’s moisture and tenderness. In the meringue, sugar stabilizes the egg whites and helps create a glossy and voluminous foam. The amount of sugar is carefully balanced to provide sweetness without making the cake overly sugary, aligning with its “light” profile.

Instructions

This Yogurt Cake recipe is surprisingly simple to follow, even for beginner bakers. The key is to pay attention to each step and handle the meringue gently to maintain its airiness.

Separate the Egg Yolks and Whites: Start by carefully separating the egg yolks from the egg whites. It’s crucial that no yolk gets into the whites, as fat inhibits the egg whites from whipping properly. Use two clean, grease-free bowls. If any yolk accidentally gets into the whites, it’s best to start with fresh eggs.
Combine Egg Yolks and Wet Ingredients: In the bowl with the egg yolks, add the unsweetened yogurt, salt, and lemon zest. Whisk these ingredients together until well combined and smooth. This creates the base of your batter, infusing it with flavor and moisture.
Sift Dry Ingredients: Sifting the all-purpose flour and cornstarch directly into the egg yolk mixture is important. Sifting aerates the dry ingredients, preventing lumps and ensuring they incorporate smoothly into the batter. This step contributes to the cake’s light and airy texture. Whisk the dry ingredients into the wet ingredients until just combined and no lumps remain. Be careful not to overmix at this stage, as overmixing can develop gluten and make the cake tougher. Set this yolk mixture aside.
Beat Egg Whites to Medium Peaks: In the clean bowl with the egg whites, use an electric hand mixer (or stand mixer) to beat the egg whites until frothy. Once they become frothy, add the lemon juice and one-third of the sugar. Continue beating at high speed. Gradually add the remaining sugar in two additions, continuing to beat after each addition. Beat until medium peaks form. Medium peaks are when the peaks of the meringue hold their shape but the tips gently fold over. Be careful not to overbeat to stiff peaks, as this can make the meringue dry and harder to fold into the batter.
Preheat Oven and Prepare Pan: Preheat your oven to 150°C (302°F). This lower temperature is crucial for baking a delicate and moist yogurt cake. Line a 6-inch (15 cm) round springform pan with parchment paper. This ensures the cake releases easily from the pan after baking. Greasing the sides of the pan is not necessary, as the cake needs to cling to the sides to rise properly.
Fold Meringue into Yolk Batter: This is a crucial step for maintaining the cake’s airiness. Gently fold the egg white mixture into the egg yolk batter in three batches. Use a spatula and a gentle folding motion, cutting down through the center of the batter, bringing the spatula up and over, turning the bowl slightly each time. Avoid stirring or mixing vigorously, as this will deflate the meringue and result in a dense cake. Fold until just combined; a few streaks of egg white are okay at this stage. Overmixing will develop gluten and toughen the cake.
Pour Batter and Remove Air Bubbles: Pour the batter into the prepared springform pan. Gently tap the pan on the table a few times to release any large air bubbles trapped in the batter. This ensures a more even texture in the finished cake.
Prepare Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping into the cake. Transfer the wrapped pan to a larger baking pan. Add boiling water to the larger pan until it reaches about 1 inch (2.5 cm) high. This creates a water bath (bain-marie), which provides gentle and even heat, preventing the cake from cracking and ensuring a moist and tender texture. The water bath is essential for this style of delicate, jiggly cake.
Bake in Two Stages: Place the baking pan with the water bath in the preheated oven. Bake for 30 minutes at 150°C (302°F). Then, lower the oven temperature to 140°C (284°F) and continue baking for an additional 30 minutes, or until the cake is lightly browned on top and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The baking time may vary slightly depending on your oven.
Cool in Oven and Pan: Once the cake is done, turn off the oven and leave the cake inside for 10 minutes with the oven door slightly ajar. This gradual cooling process helps prevent the cake from collapsing. After 10 minutes, remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling completely is crucial for the cake to set properly and for easy removal from the pan.
Chill and Serve: Once completely cooled, you can enjoy the cake immediately or, for an even more delightful texture, refrigerate it for at least 3 hours before serving. Chilling firms up the cake slightly and enhances its jiggly texture. To serve, carefully remove the cake from the springform pan.

Nutrition Facts

(Estimated, per serving, based on general ingredient values and 4 servings per recipe)

Please note: These are estimations and can vary based on specific brands and ingredient variations.

Servings: 4
Calories per serving: Approximately 250-300 calories

This Yogurt Cake is considered lighter than many traditional cakes due to the use of yogurt instead of butter or oil as the primary source of moisture and the relatively low amount of sugar. However, it still contains sugar and eggs, so it should be enjoyed in moderation as part of a balanced diet.

Preparation Time

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This recipe is wonderfully efficient. Most of the time is hands-off baking time, making it perfect for busy bakers who still want to create something special.

How to Serve

This Yogurt Cake is incredibly versatile and can be enjoyed in numerous ways, making it perfect for any occasion from a simple afternoon treat to a more elegant dessert.

Simply Delicious: Enjoy it plain! The delicate lemon flavor and light texture are wonderful on their own. A simple slice is perfect with a cup of tea or coffee.
Dust with Powdered Sugar: A classic and elegant touch. A light dusting of powdered sugar adds a hint of sweetness and visual appeal.
Fresh Berries: Serve alongside fresh berries like strawberries, blueberries, raspberries, or a mixed berry medley. The tartness of the berries complements the lemon flavor beautifully and adds a burst of freshness.
Whipped Cream or Yogurt: A dollop of lightly sweetened whipped cream or a spoonful of plain or vanilla yogurt enhances the creamy texture and adds another layer of indulgence.
Lemon Glaze: For an extra lemony kick, drizzle a simple lemon glaze over the cooled cake. Combine powdered sugar with a little lemon juice until you reach a pourable consistency.
Fruit Compote: Serve with a warm fruit compote, such as blueberry, cherry, or apple. The warm fruit and cool cake create a delightful contrast in temperature and texture.
Ice Cream: For a more decadent dessert, pair it with a scoop of vanilla, lemon, or berry ice cream. The cold ice cream against the light cake is a delightful combination.
Chocolate Shavings: A sprinkle of dark chocolate shavings adds a touch of bitterness that balances the sweetness and lemon flavor.
With Tea or Coffee: Perfect as an afternoon treat or after-dinner dessert alongside a warm beverage.
For Brunch or Dessert: Equally suitable for a light brunch or a sophisticated dessert course.

Additional Tips for Yogurt Cake Perfection

To ensure your Yogurt Cake turns out flawlessly every time, here are five essential tips:

Room Temperature Ingredients are Key: Ensure your eggs and yogurt are at room temperature before starting. Room temperature ingredients emulsify better, resulting in a smoother batter and a lighter cake. Cold ingredients can hinder proper mixing and affect the texture.
Don’t Overmix the Batter: Overmixing develops gluten, which can make the cake tough and dense. Mix the yolk mixture until just combined after adding the dry ingredients, and fold the meringue gently until just incorporated. A few streaks of egg white are okay – it’s better to undermix slightly than to overmix.
Proper Meringue is Crucial: Beating the egg whites to medium peaks is essential for the cake’s airy texture. Underbeaten whites won’t provide enough volume, while overbeaten whites can become dry and difficult to fold in. Pay close attention to the stage of the meringue.
Water Bath is Non-Negotiable: The water bath is vital for baking a moist and jiggly yogurt cake. It provides gentle and even heat, preventing the cake from drying out, cracking, or browning too quickly. Ensure the water level is sufficient throughout baking and that the pan is properly wrapped to prevent leaks.
Cool Completely Before Removing from Pan: Resist the temptation to unmold the cake while it’s still warm. Allow it to cool completely in the pan, preferably in the refrigerator for a few hours, before attempting to remove it. This allows the cake to set properly and prevents it from breaking apart. Chilling also enhances the jiggly texture and makes it easier to slice.

Frequently Asked Questions (FAQ)

Q1: Can I use Greek yogurt instead of regular yogurt?

A: Yes, you can use Greek yogurt, but it will result in a slightly denser cake as Greek yogurt is thicker. If using Greek yogurt, you might want to thin it out slightly with a tablespoon or two of milk or water to achieve a texture closer to regular yogurt. For the lightest and airiest result, regular unsweetened yogurt is recommended.

Q2: Can I substitute all-purpose flour with another type of flour?

A: While all-purpose flour is recommended for this recipe, you could potentially use cake flour for an even softer texture. However, avoid using whole wheat flour or other heavier flours as they will make the cake denser and less airy. Gluten-free all-purpose blends might work, but results may vary, and you may need to adjust liquid content.

Q3: Can I make this cake ahead of time?

A: Absolutely! In fact, this Yogurt Cake is often even better the next day after it has been chilled in the refrigerator. You can bake it a day ahead and store it covered in the refrigerator. Its texture and flavor actually improve with chilling.

Q4: My cake cracked on top. What did I do wrong?

A: Cracking can happen if the oven temperature is too high or if the water bath is not sufficient. Ensure your oven temperature is accurate and that you are using a water bath as instructed. Also, avoid overbaking the cake. A few small cracks are normal for this type of cake, but large cracks might indicate too much heat.

Q5: Can I add other flavors to this cake besides lemon?

A: Yes, you can definitely experiment with other flavors! Orange zest and juice would be a lovely substitution for lemon. You could also add a teaspoon of vanilla extract or almond extract to the batter. For a different flavor profile, consider adding a pinch of cardamom or cinnamon. Get creative and adapt the flavors to your liking, but remember to keep the overall balance of wet and dry ingredients consistent.

Bee Yinn Low’s Yogurt Cake is more than just a recipe; it’s a gateway to simple elegance in baking. Its light, airy texture and delicate lemon flavor make it a truly special treat that’s surprisingly easy to create. Whether you’re a seasoned baker or just starting out, this recipe is a guaranteed success that will impress your family and friends. So, preheat your oven, gather your ingredients, and get ready to experience the joy of baking and the pure delight of this cloud-like Yogurt Cake!