Easy Flourless Yogurt Cake: light and fluffy cheesecake
Whip up a delightful Easy Yogurt Cake in a snap! This simple recipe promises a moist, tangy treat, perfect for any occasion.
Servings: 6
Calories: 354kcal
Equipment
- Whisk or electric mixer
- Measuring cups and spoons
- Grater (for lemon zest)
- Spatula
- Cake pan
- Oven
Ingredients
- 3 large eggs or 4 small-medium
- 120 grams about ½ to ¾ cup of sugar
- 500 grams natural yoghurt about 2 cups (4 yoghurts, 125 grams each or about 1 cup each)
- 250 grams mascarpone or cream cheese about 1 cup
- 1 tablespoon cornstarch
- Lemon peel from 1 lemon
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 175°C (347°F). Grease and flour a round cake pan with a diameter between 18-22 cm, or line it with parchment paper.
- In a large mixing bowl, crack the eggs and add the sugar. Beat the eggs and sugar together until they are well combined and the mixture becomes pale and fluffy.
- Add the natural yoghurt to the egg mixture and mix until smooth. Next, add mascarpone or cream cheese along with the cornstarch and mix until smooth.
- Grate the lemon peel from one lemon and add it to the batter along with the vanilla extract. Mix well.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with icing sugar, slice, and serve the yoghurt cake as desired. Enjoy!
Video
Notes
Step-by-Step Guide: You’ll find a helpful step-by-step guide to making this recipe on my blog.
Substitutions & Twists: I’ve listed some great substitutions and variations in the post above so that you can customise the dish to your liking.
Storage: Store the dessert in the fridge for 2-3 days in an airtight container. Freeze individual portions for up to 1 month. Thaw in the fridge before serving.
Tip 1: Choose high-quality ingredients for the most delicious results.
Tip 2: Mix cornstarch thoroughly to avoid lumps while thickening.
Tip 3: Wait until the cake is completely cool before you serve it. This helps the flavors blend and makes the cake taste better.
Nutrition
Calories: 354kcal | Carbohydrates: 26g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 93mg | Potassium: 161mg | Fiber: 0.01g | Sugar: 24g | Vitamin A: 785IU | Vitamin C: 0.4mg | Calcium: 172mg | Iron: 0.4mg
