Lemon Yogurt Cake :It doesn’t take long to prepare…
This Greek yogurt and lemon cake is perfect for any time of day, and you’ll find it irresistibly delicious. This cake is flour-free (with only 35g of cornstarch) and butter-free, offering several health benefits.
Without flour, this cake is lighter and easier to digest. The use of yogurt and eggs contributes to a higher protein content compared to traditional flour-based cakes. Proteins are essential for tissue growth and maintenance. Lemon adds a fresh, tangy flavor to the cake. Yogurt provides good moisture content, making the cake creamy and tasty. Depending on the yogurt used (preferably Greek or plain), you may get probiotic benefits, which are advantageous for gut health.
In summary, this creamy lemon yogurt cake offers both taste and nutritional benefits, ideal for those seeking a lighter and healthier alternative to traditional desserts.
Ingredients :
- 250g (1 cup) Greek yogurt
- 35g (1/4 cup) stevia sweetener (or alternatively 75g (1/3 cup) maltitol, erythritol, or sugar)
- 35g (1/4 cup) cornstarch
- 3 egg yolks
- 3 egg whites
- Zest of 1 lemon
- Juice of 1 lemon
How to make Lemon Yogurt Cake:
- In a bowl, beat the egg yolks with 20g (2 tbsp) of stevia sweetener (or 40g (3 tbsp) maltitol, erythritol, or sugar) using a hand whisk.
- Add the cornstarch and mix well. Incorporate the Greek yogurt, blending to obtain a smooth and homogeneous mixture. Add the lemon zest and lemon juice, and stir.
- Beat the egg whites with an electric mixer. When they start to foam, add 15g (1 tbsp) of stevia sweetener (or 35g (2 1/2 tbsp) erythritol, maltitol, or sugar). Continue beating until stiff peaks form. Gently fold the egg whites into the yolk mixture using a spatula, working from the bottom up.
- Line an 8-inch (20 cm) round cake pan with parchment paper. Pour in the batter and level it.
- Bake in a preheated oven at 320°F (160°C) for about 50 minutes. Once done, remove the cake from the pan and serve.
Enjoy your light and delicious lemon yogurt cake!
