Thank you so much for stopping by today—because oh my goodness, do I have a dreamy treat for you! This light and fluffy Yogurt Cloud Cake is one of those desserts that feels almost too easy to make… yet delivers bakery-style perfection. With just a handful of ingredients—eggs, sugar, yogurt, cornstarch, and a touch of lemon zest—you’ll create a cake so pillowy-soft it practically melts on your tongue.
This is the kind of cake you’ll whip up on a Sunday afternoon and then find yourself making again midweek because… well, it disappears fast! If you love recipes that are effortless but taste heavenly, this one is for you.
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Overview of Recipe Content
This Yogurt Cloud Cake is:
- Perfect for light desserts, afternoon tea, or a special brunch.
- Naturally gluten-free thanks to cornstarch instead of flour.
- Soft, airy, and lightly sweet with a subtle lemon brightness.
- A cake that tastes like cheesecake and chiffon cake had a baby.
What it tastes like: Creamy yet fluffy, tangy from Greek yogurt, with a hint of lemon that cuts through sweetness beautifully.
Ingredients:
- 🥚 3 large eggs (separated!)
- 🍚 ½ cup granulated sugar
- 🍋 1 tsp lemon zest
- 🍦 1 cup Greek yogurt (full-fat works best!)
- 🌽 ¼ cup cornstarch
Tools Needed:
- Hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- 7–8 inch round cake pan
- Parchment paper
Substitutions & Additions:
- Swap lemon zest for orange zest for a softer citrus note.
- Add 1 tsp vanilla extract for extra warmth.
- Top with fresh berries or a drizzle of honey for serving.
How to Make Yogurt Cloud Cake
- Prep your oven → Preheat to 350°F (175°C). Line the bottom of a round cake pan with parchment.
- Separate your eggs → Place yolks in one bowl and whites in another.
- Yolk mixture → Beat yolks with sugar until pale and creamy. Stir in yogurt, lemon zest, and cornstarch until smooth.
- Whip the whites → Using clean beaters, whisk egg whites until stiff peaks form.
- Fold gently → Add whipped whites into the yolk mixture in 3 additions, folding carefully to keep the batter airy.
- Bake → Pour into pan, bake 35–40 minutes, or until golden and just set.
- Cool slowly → Let the cake cool in the oven with the door slightly open to prevent collapse.
- Enjoy → Slice, dust with powdered sugar, and serve with berries or cream!
What to Serve with Yogurt Cloud Cake
- A dollop of whipped cream or Greek yogurt on the side.
- Fresh raspberries, blueberries, or strawberries.
- Lightly sweetened iced tea or a frothy cappuccino.
Tips for Making It Perfect
- Use room-temperature eggs for the best rise.
- Don’t rush the folding—gentle movements keep the cake fluffy.
- Full-fat Greek yogurt works best for richness.
- Avoid opening the oven door while baking—this cake likes steady heat.
Storage Instructions
- Store in the fridge, covered, for up to 3 days.
- Enjoy chilled or at room temp.
- Can be frozen (wrap tightly) for up to 2 months—thaw in the fridge before serving.
General Information
This type of yogurt-based cake is beloved in many Mediterranean kitchens. Think of it as a cousin to Japanese cotton cheesecake and Italian yogurt cake, but lighter and simpler. Perfect for spring and summer gatherings—or whenever you crave a cloud-like slice of happiness.
Frequently Asked Questions
1. Can I make this without cornstarch?
Yes, you can swap with potato starch or tapioca starch, though texture may vary slightly.
2. Can I use flavored yogurt?
Plain yogurt works best, but mild flavors like vanilla or lemon can add a twist.
3. My cake deflated after baking—what happened?
This cake is delicate! Be sure to cool it slowly in the oven.
4. Is this cake gluten-free?
Yes! Made with cornstarch instead of flour.
5. Can I double the recipe?
Yes—use a larger pan and extend baking time by 10–15 minutes.
Conclusion
And there you have it, my friends—the Yogurt Cloud Cake you’ll keep coming back to whenever you crave something sweet yet impossibly light. I adore this recipe because it proves that simple ingredients can create true magic.
If you loved this cake, you might also enjoy:
Interactive Elements
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Nutritional Information (per slice, serves 8)
| Calories | Protein | Carbs | Fat | Sugar |
|---|---|---|---|---|
| 135 | 6g | 18g | 4g | 12g |
Light & Fluffy Yogurt Cloud Cake ☁️✨
- Total Time: 55 minutes
- Yield: 8 slices 1x
Description
This Light & Fluffy Yogurt Cloud Cake is a 5-ingredient wonder! Airy, tangy, and naturally gluten-free, it’s the easiest cake you’ll ever bake.
Ingredients
3 large eggs, separated
1/2 cup granulated sugar
1 tsp lemon zest
1 cup Greek yogurt (full fat)
1/4 cup cornstarch
Instructions
1. Preheat oven to 350°F (175°C). Line a round pan with parchment.
2. Beat yolks with sugar until pale, then mix in yogurt, lemon zest, and cornstarch.
3. Whip egg whites until stiff peaks form.
4. Fold whites into yolk mixture gently.
5. Pour into pan and bake 35–40 minutes.
6. Cool slowly in oven, then serve with powdered sugar or berries.
Notes
Best enjoyed the same day, but can be stored in the fridge for 3 days. Serve with fresh fruit or honey drizzle for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 135
- Sugar: 12g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 60mg
