Yogurt Cake

 

4 eggs, separated, at room temperature

1/2 cup (100g) sugar

3 tablespoons (23g) flour

1 2/3 cups (400g) whole milk greek yogurt

1 lemon, zested and juiced

1. preheat oven to 350°F (180°C). Grease a 8" (20cm) springform cake pan

2. whip egg whites until very stiff (3 minutes), set aside

3. beat egg yolks and sugar until very light and fluffy (3 minutes). Gradually add the flour, the yogurt and the lime zest and juice. Mix until well combined

4. fold the egg whites into the yogurt mixture until the batter is evenly mixed

5. pour batter into prepared pan. Bake until top is browned and puffed (40-50 minutes)

6. cool cake on a wire rack. Eat warm or cold served with berries on the side if desired