A delightful and moist lemon cake with a tangy yogurt twist, perfect for any occasion.
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
Ensure the oven is fully preheated before baking for even cooking.
In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Sifting the dry ingredients can help avoid lumps in the batter.
Separate the eggs, placing the whites in one bowl and the yolks in another.
Use room temperature eggs for easier separation.
In a large bowl, beat the egg whites until soft peaks form. Gradually add 0.5 cups of sugar and beat until stiff peaks form. Set aside.
Ensure the bowl and beaters are clean and dry for the best results.
In another bowl, cream together the butter and remaining sugar until light and fluffy. Mix in the egg yolks, lemon zest, lemon juice, and vanilla extract.
Creaming the butter and sugar properly is key to a light cake texture.
Gradually add the dry ingredients to the wet mixture, alternating with the yogurt. Mix until just combined.
Do not overmix to keep the cake tender.
Gently fold the beaten egg whites into the batter until fully incorporated.
Folding gently helps maintain the airiness of the batter.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 50-minute mark to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Cooling the cake slightly in the pan helps it release more easily.
Slice and serve your delicious Zesty Lemon Yogurt Bundt Cake. Enjoy!
Dust with powdered sugar or drizzle with a lemon glaze for extra flair.
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