Light, lemony, and not too eggy. You’ll enjoy it the first day and every day after.
Yogurt & Lemon Cake
Description
It tastes just like it sounds -- creamy and citrusy. On top of that, it isn't overpowered by eggs despite its 8 egg whites. So, you get a nice pop of protein and a sweet creamy finish to your meal. That's a win.
Ingredients
Instructions
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Heat oven to 350 degrees F / 176 C and spray an 8- or 9-inch springform pan.
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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.
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In a separate bowl but using the same mixer, combine yolks and erythritol (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 oat bran, yogurt, lemon zest and juice, and salt until fully incorporated.
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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.
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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.
Servings 4
- Amount Per Serving
- Calories 159kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 2g10%
- Cholesterol 115mg39%
- Sodium 200mg9%
- Potassium 148mg5%
- Total Carbohydrate 293g98%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 20g40%
- Vitamin A 12 IU
- Vitamin C 23 mg
- Calcium 22 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.