Let’s Bake a Lemon Yogurt Cake

Prep Your Oven: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.

Mix the Yolks: Beat egg yolks with 1 cup of sugar until thick and pale. Stir in lemon zest and juice.

Combine Wet Ingredients: Gradually mix in melted butter, then whisk in milk.

Fold in Dry Ingredients: Sift flour and salt, then gently fold into the wet mixture.

Whip the Whites: Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.

Combine Wet and Dry: Carefully fold egg whites into the batter in three additions.

Bake the Cake: Pour batter into the pan and bake for 30-35 minutes.

Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 30-35 minutes

Total Time: 50-55 minutes

Yields: 8-10 servings