Ultra wilgotne ciasto jogurtowe z cytryną

For the Batter:

• 4 large eggs (separated into yolks and whites)
• 1 cup (240g) natural yogurt or plain Greek yogurt
• 1/2 cup (100g) granulated sugar (divided for yolks and whites)
• 1/3 cup (80ml) neutral vegetable oil or melted unsalted butter

   

• Zest of 2 fresh lemons (finely grated)
• 3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup (120g) all-purpose flour (or cake flour for an even finer crumb)
• 1 teaspoon baking
  • powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar (helps stabilize the whipped egg whites)

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  Step-by-Step Baking Instructions

   

  Baking a cake with a soufflé-like texture requires patience and gentle handling. Follow these steps carefully for professional results:

  Step 1: Prep Your Pan and Oven

  1. Preheat your oven to 325°F (160°C).
  2. Prepare a round 8-inch cake pan (preferably with solid sides rather than a loose bottom if baking in a water bath, or wrap a springform pan tightly in multiple layers of heavy-duty aluminum foil to prevent
     1. water leakage).

         

     2. Grease the bottom and sides of the pan with butter and line the bottom with parchment paper.

     Step 2: Prepare the Yogurt and Egg Yolk Base

     1. In a large mixing bowl, whisk together the egg yolks, half of the granulated sugar (1/4 cup), vegetable oil, lemon zest, lemon juice, vanilla extract, and natural yogurt until completely smooth and creamy.
     2. Sift the all-purpose flour, baking powder, and salt directly into the wet yogurt mixture.
     3. Gently whisk until just combined and no flour lumps remain. Do not overmix, or
        1. the cake will lose its tender crumb.

        Step 3: Whip the Meringue

        1. In a separate, scrupulously clean glass or metal bowl, beat the egg whites using an electric hand mixer or stand mixer on medium speed until frothy.
        2. Add the cream of tartar.
        3. Gradually add the remaining granulated sugar (1/4 cup) while continuing to whip on medium-high speed.
        4. Continue whipping until the egg whites form stiff, glossy peaks that hold their shape when you lift the beaters straight up.

        Step 4: Gently Fold the Meringue

        1. Add about one-third of