Fluffy Yogurt Cloud Cake

The summer my grandmother taught me to make this yogurt cake, her kitchen smelled like lemons and warm sugar. She explained that the secret wasn't technique but patience: letting the egg whites reach their full potential before incorporating them into the batter. I've made dozens of versions since then, but that first cloud-like slice, still slightly warm from the oven, remains my benchmark.

Last spring, I brought this cake to a friend's garden party. Someone asked if I'd used a special technique or exotic ingredient, and I laughed as I explained that the magic comes from humble Greek yogurt and properly whipped egg whites. Three people asked for the recipe before they'd even finished their first slice.

Ingredients

• All-purpose flour: Provides structure without weighing down the delicate crumb
• Cornstarch: The secret weapon for extra tenderness and that signature cloud-like softness
• Baking powder: Gives the cake just enough lift to complement the whipped egg whites
• Salt: A pinch balances the sweetness and enhances the lemon's bright flavor
• Eggs, separated: The yolks enrich the batter while whipped whites create the airy texture
• Granulated sugar: Split between yolks and whites to properly stabilize both components
• Vegetable oil: Keeps the cake moist for days unlike butter which can firm up when chilled
• Full-fat Greek yogurt: Adds tang and creaminess while contributing to the tender texture
• Vanilla extract: Warm aromatic base that bridges the citrus and dairy notes
• Lemon zest: Bright floral notes that cut through the richness and make each taste feel refreshing

Instructions

Prepare your oven and pan:

Preheat to 325°F (160°C) and line only the bottom of an 8-inch round pan with parchment. Leave the sides ungreased so the batter can climb and rise properly.

Mix the dry ingredients:

Whisk together flour, cornstarch, baking powder, and salt in a medium bowl until thoroughly combined.

Create the yolk batter:

Beat egg yolks with half the sugar until pale and creamy, then mix in oil, yogurt, vanilla, and lemon zest until smooth.

Combine wet and dry:

Gently fold the flour mixture into the yolk batter just until no dry streaks remain. Some lumps are better than overmixing.

Whip the egg whites:

Beat whites on medium speed until soft peaks form, then gradually add remaining sugar and continue until stiff and glossy.

Fold in the whites:

Add one-third of the whites to lighten the batter, then gently fold in the rest in two additions using a spatula.

Bake until set:

Pour batter into the prepared pan, smooth the top, and bake for 40 to 45 minutes until a toothpick comes out clean.

Cool completely:

Let the cake rest in the pan for 10 minutes before running a knife around the edge and inverting onto a wire rack.

Save

My daughter now asks for this cake on her birthday instead of frosted confections. There's something so honest about a dessert that relies on proper technique rather than excessive decoration to shine.

Making It Ahead

This cake actually develops more flavor if wrapped tightly and left overnight. The yogurt tang deepens and the lemon zest permeates every crumb. Just wait to dust with powdered sugar until right before serving.

Serving Suggestions

While berries are classic, I've also served this with poached pears in winter or grilled stone fruit in summer. A dollop of crème fraîche adds a lovely tang contrast if you want something extra creamy.

Storage and Refreshing

Keep the cake airtight at room temperature for up to two days. If it's been longer, a quick 10-minute warm-up in a 300°F oven brings back that fresh-baked texture.

• Never refrigerate the cake unless it's very humid in your kitchen
• Freeze slices wrapped in plastic then foil for up to one month
• Thaw frozen pieces at room temperature, still wrapped to prevent condensation

Save

The beauty of this cake lies in its simplicity and the pure pleasure of cutting into something that looks substantial but melts away on the tongue.

Recipe Q&A

→ What makes this cake so light and fluffy?

The secret lies in the whipped egg whites folded into the batter. By beating them to stiff peaks and gently incorporating them, you create thousands of tiny air pockets that give the cake its signature cloud-like texture and airy crumb structure.

→ Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred because its thicker consistency provides better structure and moisture. Regular yogurt can be used, but you may need to reduce it slightly or add a tablespoon of flour to compensate for the higher water content.

→ Why shouldn't I grease the sides of the pan?

Leaving the sides ungreased allows the batter to climb up the pan as it bakes, helping the cake rise properly and maintain height. If you grease the sides, the batter may slide down instead of rising upward.

→ How do I know when the cake is done baking?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready. The top should feel set and spring back slightly when touched, usually after 40-45 minutes at 325°F.

→ Can I make this cake ahead of time?

Yes, though it's best enjoyed fresh. The cake can be stored in an airtight container for up to 2 days at room temperature. For longer storage, wrap well and freeze for up to 3 months, thawing at room temperature before serving.

→ What can I serve with this cloud cake?

A light dusting of powdered sugar is classic, but fresh berries, sliced stone fruits, or a drizzle of honey complement the tangy yogurt beautifully. For a more decadent presentation, serve with lightly sweetened whipped cream or a fruit coulis.