Yogurt Cake

Recipe from Claudia Roden

Adapted by Melissa Clark

Published October 31, 2021

  • Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
1 hour, plus cooling
Rating
4(5,480)
Comments
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This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy. —Melissa Clark

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Ingredients

Yield:8 servings

  • Butter, for greasing the pan

  • 4 large eggs, separated, at room temperature

  • ½ cup/100 grams granulated sugar

  • 3 tablespoons all-purpose flour

  • 1 ⅔ cups/400 grams whole-milk Greek yogurt

  • 1 lemon, zested and juiced

  • Pinch of salt (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

18 grams carbs; 103 milligrams cholesterol; 151 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 78 milligrams sodium; 7 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.

  2. Step 2

    Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.

  3. Step 3

    In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.

  4. Step 4

    Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.

  5. Step 5

    Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

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Ratings

4 out of 5
5,480 user ratings
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Comments

Bestsy Sue

Thank you so so so so so so so so much for this wonderful recipe. I'm a 98-year-old woman, and this just makes my great-grandchildren go crazy. THEY LOVE IT. Thanks again, Betsy Sue

Richard

I've made this three times. To avoid the pudding-like consistency and achieve a more cheesecake-like result, I suggest the following changes, which worked well for me: Drain yogurt well (I've used homemade cashew yogurt, which also worked well), use 4 (instead of 3) tbsp flour, and add a tsp of baking powder. I also added a tsp of vanilla and some cinnamon. I baked it in a deep-dish glass pie dish. Very good! And a great cheesecake substitute without all the fat and calories

Sharyn

@Melissa Clark, I so appreciate you including weights in addition to measurements. Cooking and baking by weight has improved my results and simplified cooking so much.

Nicole

I followed the directions and measurements exactly and also got the puddling-like texture. It was already browning on top so I didn't want to add extra oven time. I think next time I might try adding a little bit more flour to stabalize it. It still tasted very good.

JM Hazel

I wanted a tall cake for my 9 inch springform pan, and this did the trick: 1.5 Cups EACH 2% yogurt and full fat Ricotta, both well drained 4 eggs, separated 1.5 t. baking powder, plus vanilla and cinnamon 5.5 Tablespoons flour 5 Tablespoons lemon juice 1/2 Cup white sugar 1/3 Cup lemon curd swirled on top and a par-baked graham cracker crust with 1/4 C. pecans Baked 50 minutes at 350, then turned oven off and let sit for 10 minutes more. It puffed up high during baking, then settled down to 1.75” tall after cooling and chilling. Texture was perfect: smooth and firm. Next time, will incorporate the lemon curd into the batter, before folding in egg whites. Such a delicious, light alternative to cheesecake, and goes with many berry toppings. A new favorite for summer.

Margaret

I just made this recipe and it worked brilliantly and the family loved it. I used vanilla greek yogurt I had left over from making frozen fruit yogurt pops and used it to make the recipe. ! wanted more of a cake texture than pudding so thank you to Richard for the suggestions regarding draining the yogurt, adding the extra tbsp of flour and the tsp of baking powder.

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Credits

Adapted from “Claudia Roden’s Mediterranean: Treasured Recipes From a Lifetime of Travel,” by Claudia Roden (Ten Speed Press, 2021)

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