Turkish Yogurt Cake

Yogurt Cake

Yoğurtlu Kek is one of the popular and classic recipes of Turkish cuisine. It is appreciated by people of all ages with its soft and delicious texture, and is often served at breakfasts and tea times.

Servings: 6 – 8 slices

Time: 45 minutes


  • 4 large eggs
  • 150 g granulated sugar
  • 400 g full fat Greek yogurt
  • 3 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • zest of 2 dewaxed organic lemons
  • juice of 1 lemon
  • pinch of cinnamon
  • pinch of salt


Preheat oven to 350° F/175° C

Line the bottom of a 9-inch (22 cm) spring form pan with parchment paper. Butter and flour bottom and sides thoroughly.

Using a hand mixer or a standing electric mixer fitted with a whisk attachment, beat egg whites on medium-low speed until they look frothy, 1 to 2 minutes. Increase the speed to medium-high and continue beating the egg whites until soft peaks form, about 3 minutes. Set aside.

In a separate bowl using the same mixer, combine yolks and sugar (no need to wash beaters). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed and beat in flour, yogurt, lemon zest and juice, vanilla extract and a pinch of cinnamon and salt until well mixed.

Fold in half of the egg whites gently into the yolk-yogurt mixture. Fold in the remaining whites, and scrape the bottom and sides of the bowl, until the batter is evenly mixed. Do not over mix otherwise the cake mill loose its lightness.

Pour the batter into the prepared pan, smoothing the top. Bake on a middle shelf until the top is golden-brown speckled, about 40 – 55 minutes. Insert a toothpick into the center of the cake. It should come out with just a few crumbs attached to it.

The cake will fall like a soufflé once removed from the oven. Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

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