Yogurt “Cheese” Cake with a Hint of Lemon

I’m just not a fan of cheesecake. It’s too thick and too rich and always feels so heavy. Not exactly what I want to eat at the end of a meal. But Then I discovered this Turkish yogurt cake that is so light and airy, so fresh and lemony, the perfect bite of sweetness. The ingredients are basically eggs, yogurt, and lemon so I’ll even eat it for breakfast. Top it with fresh berries or make a quick berry sauce. Once refrigerated, I’ll take a slice and microwave it for 15-20 seconds to gently warm it. This step adds airiness and enhances the lemon flavor.

Yogurt Cheese Cake with Lemon


4 eggs, separated

1/2 cup sugar

3 tablespoons all-purpose flour

1 2/3 cup low-fat Greek yogurt

Zest and juice of 1 lemon


  1. Preheat oven to 350 degrees. Spray a 9-inch round pie plate or cake pan with cooking spray or use a pan with a removeable bottom.
  2. Using an electric hand mixer, in a medium bowl, beat the egg whites until soft peaks form. In a large bowl, using the same mixer, beat the egg yolks with the sugar until thick and pale, about 4 minutes. Add the flour, yogurt, lemon zest and lemon juice and beat until everything comes together and creamy.
  3. Gently fold the egg whites into the yogurt mixture. Bake for about 35-40 minutes, until the tip is lightly browned but watch that it does not get too brown. The cake will puff like a souffle and then settle. Cook on a wire rack before serving.
  4. Serve with fresh berries.

Note: You can serve this cake cold or warm but I love it served warm. Place a slice in the microwave for about 15-20 seconds to warm it before serving. I love it as a light breakfast with berries.

Recipe adapted from Claudia Rodin’s new cookbook, Mediterranean.



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