Recipe: NYT Yogurt Cake
I chanced upon this cake recipe on the New York Times cooking section. It's a Turkish yogurt cake with only a few pantry ingredients--Greek yogurt, eggs and lemon. If you like a cake with airy, souffle like texture then this cake is for you!
NYT Yogurt Cake
Yield: 12
Prep time: 10 Min
Cook time: 20 Min
Total time: 30 Min
A light, airy cake with souffle like texture. Goes well with your favorite warm tea drink!
Ingredients
Instructions
- Pre-heat oven at 350 F.
- Separate egg whites and yolk.
- Beat egg whites until stiff. Set aside.
- In a separate bowl mix egg yolks with sugar, all-purpose flour, Greek yogurt, lemon juice and zest, vanilla and pinch of salt.
- Fold beaten egg whites into egg yolk mixture until well blended.
- Pour into cake pan and bake until golden brown.
Posts
2 comments
Inspired by French home baking, this dessert is sweet and easy, also perfect for breakfast. Therefore, learning useful writing tips from the MBA essay helpers to fulfill writing goals and achieve the best results.
ReplyDeleteIt's a Turkish yogurt cake with only a few pantry ingredients--Greek yogurt, eggs and lemon. If you like a cake with airy, souffle like texture then this cake is for you!
ReplyDeletenorth carolina hurricanes
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Sweet! Your comment is appreciated!