Lemon yogurt cake

Name: Lemon yogurt cake
Cuisine: British
Ingredients: 3 Eggs, separated;; 1 cup Greek yogurt;; 1/2 cup Flour; 2 1/2 tbsp Cornstarch or potato starch; Zest 1 Lemon; 1 tbsp Lemon juice; Pinch salt; 1/2 cup Sugar; 1 cup Powdered sugar; 1 tbsp Milk (more if needed); 1 tbsp Lemon juice

heidirecipebook @heidirecipebook

Credits: Cookist

heidirecipebook @heidirecipebook

Credits: Cookist

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Ingredients

3Eggs, separated;
1 cupGreek yogurt;
1/2 cupFlour
2 1/2 tbspCornstarch or potato starch
Zest 1 Lemon
1 tbspLemon juice
Pinchsalt
1/2 cupSugar
Optional Lemon Glaze
1 cupPowdered sugar
1 tbspMilk (more if needed)
1 tbspLemon juice

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Steps

1

Mix egg yolks with yogurt, lemon zest, and juice. Add in cornstarch and flour into the yolk mixture and whisk into a smooth batter. Set aside.
2

Beat egg white with a pinch of salt until foamy. Start adding in sugar, while still working with a mixer. Stop when firm to stiff peaks form.
3

Fold in egg whites into the batter gradually.
4

Pour into an 18 cm cake pan and place it into the baking pan filled with hot water. Bake at 150C/302F for 60 minutes.
5

Once cake is cooled, either top it with icing sugar or lemon glaze.
6

Optional lemon glaze: Whisk powdered sugar and milk until smooth. You may test the consistency using a spoon and add more milk if it's too thick.
7

Whisk in lemon juice. Drizzle the glaze over a cooled cake. The glaze will harden as it sets (~ 30mins).