Turkish Yogurt Cake Recipes

EASY YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
• Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
• Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

TURKISH YOGURT CAKE

Steps:

• Cream butter with sugar. Add eggs, one at a time, stirring until well-blended. Add yogurt, flour, rind, and baking powder. Stir baking soda into milk; add to mixture. Mix well. Pour into greased and floured 9 x 13" pan. Bake at 350° for 45 to 50 minutes or until toothpick comes out clean. (sea level) Syrup: combine sugar, water, lemon juice. Boil until syrupy, about 15 minutes. Cool. Pour cooled syrup over hot cake. After completely cooled, sprinkle cake with nuts, or other topping.

TURKISH YOGHURT CAKE

Steps:

• Preheat the oven to 350°F / 175°C.
• Beat the egg yolks with the sugar to a thick, pale cream.
• Beat in the flour, then the yoghurt, lemon zest, and lemon juice until it is thoroughly blended.
• Whisk the egg whites until stiff and fold them into the yoghurt mixture.
• Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.
• Bake for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside. Turn out onto a serving plate, and serve warm or cold.

YOGURT CAKE

Steps:

• Beat the egg yolks with the sugar to a thick, pale cream. Beat in the flour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.
• Whisk the egg whites until stiff and fold them into the yogurt mixture. Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter. Bake in an oven preheated to 350°F for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside.
• Turn out onto a serving plate, and serve warm or cold.
• If you are making the syrup, boil the water with the sugar, lemon juice, and grated orange zest for 3 to 5 minutes. Let it cool, then chill in the refrigerator.

YOGURT CAKE

Steps:

• Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
• Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
• In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
• Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
• Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.