Creamy Yogurt and Lemon Cake : The Perfect Balance of Tart and Sweet…
Do you find citrus flavours irresistible? Well, this yogurt and lemon cake will greatly satisfy your taste buds. In fact, it’s an extremely unique dessert that even those without a sweet tooth will love. The creamy yogurt and lemon cake offers several nutritional benefits.
This cake is made with simple, healthy ingredients, making it a better choice compared to more elaborate desserts rich in unhealthy sugars and fats. The moisture from the yogurt, combined with lemon juice and zest, makes the cake soft and fresh, offering a pleasant alternative to heavier desserts.
Overall, the creamy yogurt and lemon cake can be a tasty and nutritious dessert when consumed in moderation as part of a balanced diet.
Ingredients:
- 250g (1 cup) Greek yogurt
- 35g (2 tbsp) stevia sweetener (or alternatively 75g (1/3 cup) maltitol, erythritol, or sugar)
- 35g (1/4 cup) cornstarch
- 3 egg yolks
- 3 egg whites
- Juice of 1 lemon
- Zest of 1 lemon
How to make Creamy Yogurt and Lemon Cake:
- In a bowl, beat the egg yolks with 20g (1 tbsp) of stevia sweetener (or 40g (3 tbsp) maltitol, erythritol, or sugar) using a hand whisk.
- Add the cornstarch and continue mixing. Then add the Greek yogurt, lemon zest, and lemon juice. Mix well.
- In a separate bowl, beat the egg whites with an electric mixer. As they start to foam, add the remaining 15g (1 tbsp) of stevia sweetener (or 35g (2.5 tbsp) maltitol, erythritol, or sugar). Beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture using a spatula, moving from bottom to top.
- Line an 8-inch (20 cm) baking tin with parchment paper. You can use any shape of tin – square, round, etc.
- Pour the batter into the prepared tin and level it.
- Bake in a preheated oven at 320°F (160°C) for about 50 minutes.
- Once done, let the cake cool before removing it from the tin.
Enjoy your delicious and light yogurt and lemon cake!
