Why You’ll Love This Recipe
- Flourless & Gluten-Free : Perfect for gluten-free diets or anyone looking for a lighter dessert option.
- Super Moist : The yogurt keeps the cake tender and adds a slight tang that balances the sweetness.
- Quick & Easy : Minimal ingredients and straightforward steps make this recipe accessible for all skill levels.
- Versatile : Serve plain, dusted with powdered sugar, or topped with fresh fruit, whipped cream, or a drizzle of honey.
- Crowd-Pleasing : Always a hit at gatherings, potlucks, or family dinners—light yet satisfying!
Ingredients You’ll Need
Serves 8–10
For the Cake:
- 450g (2 cups) plain or Greek yogurt (full-fat works best for richness)
- 1 cup granulated sugar
- 6 large eggs , separated
- 1 tsp pure vanilla extract
- 1/2 tsp cream of tartar (helps stabilize egg whites)
- Zest of 1 lemon (optional but recommended for brightness)
Optional Toppings:
- Powdered sugar , for dusting
- Fresh berries , such as strawberries, blueberries, or raspberries
- Whipped cream
- Honey or fruit compote , for drizzling
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) . Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Step 2: Prepare the Yogurt Mixture
- In a large mixing bowl, whisk together the yogurt, sugar, egg yolks, vanilla extract, and lemon zest (if using) until smooth and well combined. Set aside.
Step 3: Whip the Egg Whites
