Yogurt Cake

Name: Yogurt Cake
Total time: 1 h
Yield: 8 servings
Cuisine: turkish
Ingredients: Butter, for greasing the pan; 4 large eggs, separated, at room temperature; 1/2 cup/100 grams granulated sugar; 3 tablespoons all-purpose flour; 1 2/3 cups/400 grams whole-milk Greek yogurt; 1 lemon, zested and juiced; Pinch of salt (optional)

Recipe from Claudia Roden

Adapted by Melissa Clark

Published Nov. 1, 2021

Total Time: 1 hour, plus cooling
Rating: 4(5,159)
Comments: Read comments

This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy. —Melissa Clark

Featured in: A Luminary of Middle Eastern Cooking Looks to Her Greatest Inspiration: Home

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Ingredients

Yield:8 servings

Butter, for greasing the pan
4large eggs, separated, at room temperature
½cup/100 grams granulated sugar
3tablespoons all-purpose flour
1⅔cups/400 grams whole-milk Greek yogurt
1lemon, zested and juiced
Pinch of salt (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
Step 2
Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
Step 3
In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
Step 4
Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
Step 5
Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

Ratings

4 out of 5

5,159 user ratings

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Comments

Bestsy Sue3 years ago

Thank you so so so so so so so so much for this wonderful recipe. I'm a 98-year-old woman, and this just makes my great-grandchildren go crazy. THEY LOVE IT. Thanks again, Betsy Sue

Richard3 years ago

I've made this three times. To avoid the pudding-like consistency and achieve a more cheesecake-like result, I suggest the following changes, which worked well for me: Drain yogurt well (I've used homemade cashew yogurt, which also worked well), use 4 (instead of 3) tbsp flour, and add a tsp of baking powder. I also added a tsp of vanilla and some cinnamon. I baked it in a deep-dish glass pie dish. Very good! And a great cheesecake substitute without all the fat and calories

Sharyn3 years ago

@Melissa Clark, I so appreciate you including weights in addition to measurements. Cooking and baking by weight has improved my results and simplified cooking so much.

Nancy2 weeks ago

I used non fat Greek yogurt and it was still delicious. It reminded me of a light cheesecake. I would absolutely do this again. It was so easy

Abe Spoerri3 weeks ago

Made it as recipe suggested. The cake has a melt in your mouth texture, somewhat between cake and cheesecake, with subtle cheesecake flavors (lemon, vanilla)

PH4 weeks ago

The texture of mine is watery. Hard to explain, but it's as though there is a small amount of liquid inside the solid cake. I drained the Skyr, which I've read is thicker than Greek yogurt, for a few hours. I added the suggested extra tablespoon of flour and 1 t baking powder. I'm guessing my lemon produced too much juice, probably close to 1/4 cup. If I make this again, I'll use only 1 tablespoon of juice (and more zest). My beaten egg whites also gave off water after sitting while I did the other steps. I would beat the egg whites last, right before folding them in, taking the extra step of washing the beaters after using them for all the other ingredients first. The egg whites were also clumpy, which has not happened when I've beaten egg whites right before folding them into the rest of a batter. I appreciate saving the washing of the beaters, but it comes at too great a cost to the texture of the egg whites.

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