Greek Yoghurt Cake
Description
This Greek Yoghurt Cake is a delightful testament to simple, high-quality ingredients coming together to create a tender, moist crumb. Unlike dense pound cakes, this recipe relies on separated eggs to achieve a uniquely light and airy texture that melts in your mouth. The tanginess of the plain yoghurt balances the sweetness of the sugar, while fresh lemon extract and zest provide a refreshing citrus aroma that cuts through the richness. A splash of brandy adds a sophisticated depth of flavor, making it perfect for afternoon tea or as a festive dessert. It pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream. Easy to prepare with pantry staples, this cake brings a touch of Mediterranean elegance to any gathering.Ingredients
Directions
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Preheat the oven to 350F (175C). Grease a tube pan thoroughly with butter or non-stick spray.
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In a large bowl, beat the softened butter and 1 1/2 cups of the sugar together until the mixture is creamy and light.
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Add the egg yolks, grated lemon peel, lemon extract, and brandy to the butter mixture. Beat until pale and thick.
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In a separate bowl, sift together the cake flour, baking soda, and salt.
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Gradually add the sifted dry ingredients to the creamed butter mixture, alternating with the plain yoghurt. Mix until just combined.
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In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar until the whites are stiff, glossy, and hold firm peaks.
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Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan for 15 minutes before removing it to a wire rack to cool completely.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1560.0kcal
- % Daily Value *
- Total Fat 45.2g70%
- Saturated Fat 14.6g73%
- Cholesterol 6.6mg3%
- Sodium 1860.8mg78%
- Total Carbohydrate 269.4g90%
- Dietary Fiber 3.1g13%
- Sugars 123.1g
- Protein 16.7g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the bowl used for whipping egg whites is completely clean and grease-free, as any fat will prevent the whites from reaching stiff peaks.
Do not overmix the batter when folding in the egg whites; use a gentle folding motion with a spatula to maintain the cake's airy texture.
If you prefer a stronger lemon flavor, you can add the zest of one additional lemon.
Store the cake in an airtight container at room temperature for up to 3 days.
baking, brandy, butter, cake, dessert, extract, flour, greek, lemon, margarine, plain, salt, separated, soda, sugar, vegetarian, yoghurt, sponge, citrus, traditional, fluffy
