Recipe: NYT Yogurt Cake
I chanced upon this cake recipe on the New York Times cooking section. It's a Turkish yogurt cake with only a few pantry ingredients--Greek yogurt, eggs and lemon. If you like a cake with airy, souffle like texture then this cake is for you!
NYT Yogurt Cake
Yield: 12
Prep time: 10 Min
Cook time: 20 Min
Total time: 30 Min
A light, airy cake with souffle like texture. Goes well with your favorite warm tea drink!
Ingredients
Instructions
- Pre-heat oven at 350 F.
- Separate egg whites and yolk.
- Beat egg whites until stiff. Set aside.
- In a separate bowl mix egg yolks with sugar, all-purpose flour, Greek yogurt, lemon juice and zest, vanilla and pinch of salt.
- Fold beaten egg whites into egg yolk mixture until well blended.
- Pour into cake pan and bake until golden brown.
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