Bain-Marie Fluffy Yogurt Lemon Cake Recipe
Light, fluffy, and bursting with citrusy flavor, this Bain-Marie Fluffy Yogurt Lemon Cake is the perfect dessert for any occasion. Made with Greek yogurt, fresh lemon zest, and baked using a delicate bain-marie method, this cake boasts an incredibly soft, cloud-like texture. Ideal for a sweet treat alongside coffee or a light dessert on warm days, this cake delivers a naturally tangy taste with an airy, custard-like crumb.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European, Mediterranean
Ingredients
Ingredients
- 3 large eggs, separated
- 260g Greek yogurt
- 40g all-purpose flour
- 10g cornstarch
- 120g sugar
- Zest of 1 fresh lemon
Instructions
- Separate the eggs: Carefully separate the egg yolks and whites into two large mixing bowls, ensuring no yolk contaminates the whites.
- Make the batter: In the bowl with the yolks, combine the Greek yogurt, all-purpose flour, cornstarch, and fresh lemon zest. Mix gently until you have a smooth and homogeneous batter.
- Whip the whites: Using a mixer, beat the egg whites together with the sugar until stiff peaks form — this step is crucial for the cake’s airy texture.
- Fold the egg whites: Gently fold the whipped egg whites into the yolk mixture, taking care not to deflate the foam to maintain maximum fluffiness.
- Prepare the pan: Line a 22 cm (8.5-inch) cake pan with parchment paper and place it inside a larger baking dish suitable for the bain-marie method.
- Set up the bain-marie: Pour hot water into the larger baking dish so it comes halfway up the sides of the cake pan. Be careful to prevent water from entering the cake batter; wrapping the cake pan with foil is recommended if it has a removable base.
- Bake the cake: Preheat the oven to 150°C (300°F) and bake the cake for 30 minutes. Then reduce the temperature to 140°C (285°F) and continue baking for an additional 30 minutes until the cake is set with a soft and velvety texture.
- Cool before slicing: Remove the cake from the bain-marie and let it cool completely to set. This will also make the cake easier to slice cleanly.
Notes
- Use room temperature eggs for better volume when whipping the whites.
- Fold the egg whites gently to maintain the cake’s signature airy structure.
- Fresh lemon zest provides the best citrus flavor compared to bottled extracts.
- Wrap the cake pan with foil if it has a removable bottom to prevent water from leaking into the batter during baking.
- You can substitute all-purpose flour with a gluten-free blend or almond flour for gluten-free options.
- Try a simple lemon glaze made with powdered sugar and lemon juice for an extra citrusy finish.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days, bringing to room temperature before serving.
- Freeze wrapped tightly for up to 2 months, thaw overnight in the refrigerator.
