Greek Yoghurt Cake

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.

Cooking Method: Baking

Cuisine: Greek

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 1560.0

Dietary: Vegetarian

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

1 cup Butter or margarine
2 cup Sugar
6 Eggs Separated
2 teaspoon Grated lemon peel
1/2 teaspoon Lemon extract
3 cup Cake flour
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Plain yoghurt
2 tablespoon Brandy

Directions

1
Preheat the oven to 350F (175C). Grease a tube pan thoroughly with butter or non-stick spray.
2
In a large bowl, beat the softened butter and 1 1/2 cups of the sugar together until the mixture is creamy and light.
3
Add the egg yolks, grated lemon peel, lemon extract, and brandy to the butter mixture. Beat until pale and thick.
4
In a separate bowl, sift together the cake flour, baking soda, and salt.
5
Gradually add the sifted dry ingredients to the creamed butter mixture, alternating with the plain yoghurt. Mix until just combined.
6
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.
7
Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
8
Pour the batter into the prepared tube pan and smooth the top.
9
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
10
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.

Keywords: baking, brandy, butter, cake, dessert, extract, flour, greek, lemon, margarine, plain, salt, separated, soda, sugar, vegetarian, yoghurt, sponge, citrus, traditional, fluffy

Read it online: https://www.chefs-mate.com/recipe/greek-yoghurt-cake/