Bready or Not Original: Greek Yogurt Lemon Bundt Cake
This big cake bakes up with a light, fluffy crumb thanks to stiff egg whites folded in with the rest of the batter. Sure, making this dirties a lot of dishes, but the end result is delicious! This is a great cake for travel, either whole or in slices, as it can neither melt or ooze.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, lemon
Author: Beth Cato
10-cup minimum bundt pan or tube pan
3cupscake flour or substitute 3 cups all-purpose flour with 6 Tablespoons removed
6large eggsroom temperature, separated
1cupunsalted butter(2 sticks) room temperature
2medium lemons finely grated and juiced
1cupGreek yogurt plain or vanilla
confectioners' sugaroptional, to dust over finished cake
Preheat oven at 350-degrees. Grease and flour the bundt or tube pan.
In a bowl, stir together the flour, baking soda, and salt. Set aside.
In a large bowl, beat egg whites until soft peaks form. Slowly add in 1/2 cup of the white sugar and continue beating until stiff, glossy peaks form. Their mass will increase immensely.
In another large bowl, beat together the butter, remaining 1 1/2 cups white sugar, egg yolks, 1 Tablespoon lemon zest, and 3 Tablespoons lemon juice. If using electric mixer, beat on medium until everything is creamy and pale yellow, which takes about 3 to 5 minutes.
Add the dry mixture to the yolk bowl, alternating with the addition of the Greek yogurt, until both are incorporated. Gently fold in the egg whites; this will create an enormous amount of airy batter.
Pour and scoop into prepared pan. Bake for 50 to 60 minutes; if the pan is full to the top, keep an eye on it in case it overflows. Cook until the middle passes the toothpick test. Let cool for 10 minutes, then invert cake onto a wire rack to completely cool.
Store beneath a cake dome or otherwise covered, at room temperature. Before serving, dust with confectioners' sugar, if desired.