Fluffy Yogurt Cloud Cake

My sister in law brought this to our summer gathering last year and nobody could guess what made it so impossibly light. We all stood around guessing everything from angel food cake technique to secret ingredients she was refusing to reveal. When she finally told us it was just Greek yogurt doing all the heavy lifting, I went home and made it three times that week.

I made this for my friend who swears she hates yogurt and she ate two slices before asking what was different about it. The tang somehow becomes this sophisticated flavor note rather than tasting like breakfast. Now she texts me every time she bakes it to tell me it still works like magic.

Ingredients

• 1 cup all purpose flour: The structure of the cake depends on this so measure properly either by weighing or spooning lightly into the cup
• 1/2 cup granulated sugar: This sweetens just enough without competing with the yogurts natural tang
• 1 1/2 tsp baking powder: Make sure its fresh because this is doing most of the lifting along with those egg whites
• 1/4 tsp salt: Just enough to make all the flavors pop without tasting salty
• 3 large eggs separated: Room temperature eggs separate more easily and the whites whip up faster and higher
• 1 cup plain Greek yogurt: Full fat really does make a difference here for the final texture
• 1/4 cup vegetable oil: Keeps the crumb tender without adding any competing flavor
• 1 tsp vanilla extract: Use the good stuff if you have it since vanilla carries so much of the flavor
• 1 tsp lemon zest: Optional but I honestly never skip it anymore
• Powdered sugar: For dusting though its beautiful without it too

Instructions

Preheat and prep your pan:

Heat oven to 325°F and line just the bottom of your cake pan with parchment but leave the sides completely bare

Whisk the dry ingredients:

Combine flour sugar baking powder and salt in a medium bowl so theyre evenly distributed

Mix the wet base:

Whisk egg yolks yogurt oil vanilla and zest until completely smooth

Combine the mixtures:

Fold dry ingredients into wet just until no flour streaks remain do not overmix

Whip the egg whites:

Beat whites in a clean bowl until they hold stiff peaks when you lift the beaters

Lighten the batter:

Gently fold one third of whites into batter then add remaining whites being careful not to deflate them

Bake to golden:

Pour batter into pan smooth top and bake 35 to 40 minutes until golden and toothpick comes out clean

Cool completely:

Let cake cool 10 minutes in pan run knife around edges and invert onto wire rack

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My grandmother would have loved the chemistry of this cake how something so simple transforms into something almost magical. She believed the best recipes were the ones that taught you something new about ingredients you thought you knew.

Making It Your Own

Orange zest works beautifully instead of lemon and once I added a teaspoon of rose water which turned it into something completely elegant. A handful of blueberries folded in right at the end creates these little jam pockets as they bake.

Serving Suggestions

This cake wants to be eaten with fresh strawberries and maybe some lightly sweetened whipped cream if you are feeling indulgent. It also happens to be perfect with afternoon tea because it is not too sweet and the texture feels special.

Storage and Timing

The cake actually tastes better on day two when the flavors have had time to settle and develop. Wrap it tightly at room temperature and it will stay moist for three days though around here it never lasts that long.

• Make it the night before serving for the best texture
• Bring to room temperature before serving if refrigerated
• The powdered sugar works best applied right before serving

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There is something deeply satisfying about a cake that relies on technique rather than fancy ingredients. This one rewards patience and care more than anything else.

Recipe FAQ

→ What makes this cake so light and airy?

The secret to the cake's light texture comes from separating the eggs and beating the egg whites until stiff peaks form. Folding the beaten egg whites into the batter gently incorporates air, creating the signature cloud-like structure. The yogurt also contributes to tenderness while adding its subtle tangy flavor.

→ Can I use regular yogurt instead of Greek yogurt?

While Greek yogurt is recommended for its thicker consistency, you can substitute with regular yogurt. However, you may need to reduce other liquids slightly and the cake might have a slightly different texture. Full-fat versions work best for richer flavor and better structure.

→ How should I store this cake?

The cake keeps well in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 2 months. Let it come to room temperature before serving, and it will retain its light texture and flavor.

→ What are some good serving suggestions?

This cake pairs beautifully with fresh berries or a dollop of whipped cream. For a citrus twist, try adding orange zest instead of lemon. A light dusting of powdered sugar adds sweetness without overwhelming the delicate flavor profile.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Look for blends specifically formulated for baking, and consider adding a bit more xanthan gum (about 1/4 teaspoon) to help with structure and binding since gluten is what typically provides that in traditional baking.