Yogurt and lemon cake: easy and delicious

published on 10 May, 2024 at 15:00

INGREDIENTS

3 eggs

40g all purpose flour
10g cornstarch

260g greek yogurt
120g sugar
lemon zest

METHOD

1. Separate the yolks from the whites.
2. Combine the yolks, yogurt, flour, cornstarch, and lemon zest.
3. Whip the whites with the sugar until they form stiff peaks.
4. Fold the whipped whites into the yolk mixture from the bottom up, being careful not to deflate them.
5. Transfer the mixture into a 22 cm cake pan lined with parchment paper and place it in a baking dish.
6. Pour water into the baking dish until it reaches about halfway up the side of the cake pan, to proceed with a bain-marie cooking method.
7. Bake in a fan oven at 150 degrees Celsius for 30 minutes, then at 140 degrees Celsius for another 30 minutes.
8. Let it cool, remove from the cake pan, and enjoy this delicious cloud!

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