This delicious Lemon Yogurt Cake has a tender, fluffy and perfectly light texture packed with strong sweet tangy lemon flavor. Pour over a quick lemon glaze on the top for an extra kick of citrus.
Preheat the oven at 350 F and set the rack in the middle of the oven.
In a large bowl add butter and sugar and beat it using an electric beater until light and fluffy.
Add egg yolks, one by one, into the butter and sugar mixture, until all the egg yolks are incorporated well. Add lemon zest, lemon juice and yogurt and stir again for a minute.
In a separate bowl, sift and whisk together the all-purpose flour, baking powder and baking soda.
Take a dry bowl and add the egg whites and salt to it. Beat it with an electric mixer until the egg whites hold stiff peaks. This will take about 3 - 5 minutes.
Add the flour mixture into the wet ingredients and mix until incorporated.
Add a dollop of the egg whites into this batter and mix. Using a rubber spatula fold in the remaining egg whites gently until combined.
Grease a 9-inch bundt pan with baking spray and set aside.
Pour the mixture into the bundt pan and place into the preheated oven for 50 – 60 minutes. Check around 50 minutes. Put a skewer in the middle of the cake and when it comes out clean with a few crumbs instead of the cake batter, the cake is ready.
Cool down on a wire rack up for an hour before pouring the glaze and serving.
Lemon Glaze
Sift the powdered sugar in a bowl.
Add in the lemon juice and whisk until smooth.
Pour over the cooled cake.
Notes
Avoid Over Mixing of the cake batter, blend it just until the flour mixture is fully incorporated. Over-mixing triggers the activation of gluten strands in all-purpose flour, resulting in a rubbery and dense texture for the cake.
Allow the cake to cool entirely on a wire rack for a minimum of one hour after removing it from the oven.
Carefully pour the quick tangy lemon glaze once the cake has cooled completely. Avoid pouring the icing over a hot cake, as it will cause the glaze to melt and not set properly on the cake's surface.
Ensure that the egg whites are beaten in a dry bowl as moisture can make it more difficult to beat the egg whites and form peaks.
Greasing the Bundt Pan - If you're using baking or cooking spray, ensure to grease the bundt pan just before placing the cake in the oven. Greasing the pan before preparing the cake batter can cause the baking spray to collect at the bottom of the pan, making it difficult to remove the cake once it's ready.