Fragrant cake

The first time I made this cake, I dropped two egg yolks on the floor, and one rolled under the cupboard, and I didn't find it until two days later when it smelled like something you definitely don’t want to smell. But I also realized something then – it’s the kind of cake where a little mess doesn’t matter because the result clearly outweighs any hassle. I've had a few instances where I spilled more lemon juice than intended or forgot to line the pan with paper, and it still turned out great, as if it’s impossible to mess it up completely. Now I move quickly with the ingredients and know exactly what to do; I no longer have to crawl under the cupboard for dropped eggs.

Total time: almost an hour and a half, of which about 20 minutes is actual work (the rest is spent watching the oven or sniffing the citrus aroma in the kitchen). It yields about 8-10 servings, but I’ve never seen it last more than two days, so be careful not to eat an entire tray at a gathering. I’d say it’s of low to medium difficulty; I’ve had a few mishaps separating the eggs, but other than that, it goes smoothly.

I stick to this cake because it’s simple and I don’t need complicated things, and the combination of yogurt with citrus provides something I rarely find in other recipes. The cake is fluffy, not dry like a traditional sweet bread, but also not gummy like some cakes I’ve made with too much yogurt. When it’s warm outside, it pairs well with fresh fruits, and in winter, with slices of orange. I make it often because it fits any meal: in the morning with coffee, for lunch, or as a quick dessert if you have guests. And when I run out of fancy ingredients, everything I need is already in the fridge.

1. Separate the eggs. Six of them. If you’re impatient, crack them into a bowl, but be careful not to let any yolk slip into the whites (it happened to me, and I ended up with thin foam; it’s not the end of the world, but it’s better if it’s clean).

2. Combine the yolks with the sugar. Grab a mixer – or, if you're strong enough, a wooden spoon, and mix until the color lightens and it reaches that creamy texture. It doesn’t need to be as stiff as meringue, just ensure the sugar dissolves well. If you’re using granulated sugar, it takes a bit longer. I don’t like to see crystals in the mixture, so I insist on this step.

3. In a separate bowl, mix the flour with the dry yeast. Some people use baking powder, but I’ve noticed that yeast gives a different texture, lighter and not as sharp as baking powder. Gradually add the flour to the yolk mixture. Don’t rush; if you pour all the flour at once, you’ll end up with lumps that you’ll have to break down.

4. Add the yogurt – the thicker kind works best. I never use low-fat yogurt, as it makes the cake too anemic. Also, add the finely grated zest and juice of one lemon. The zest adds flavor, while the juice balances the taste. If you want it a bit tangier, don’t hesitate to squeeze in a larger lemon.

5. Separately, beat the egg whites with a pinch of salt. Don’t do this too early, as they will deflate. When you see the peaks standing straight, they’re done. Don’t add sugar here, as you’re not making meringue; just aim for firm foam.

6. Gently fold the beaten egg whites into the yolk mixture. I’ve found it works best to add a third of the whites at first, mix vigorously, and then gently incorporate the rest with broad, upward strokes to keep the air in. Don’t mix with a mixer, as you’ll lose the fluffiness.

7. Line the baking pan with parchment paper. You can also use butter and flour, but the paper is quicker and nothing sticks. Pour the mixture in and level it slightly. Don’t bang it on the table, as it will deflate.

8. Place the pan in the preheated oven at 180 degrees Celsius. I check after about 30-35 minutes – when the edges pull away and the top is golden. Don’t open the oven after 10 minutes, as it will deflate. Test with a toothpick – if it comes out clean, it’s done.

9. While the cake is baking, make the syrup. In a small saucepan, combine sugar, water, and the zest and juice of one lemon and one orange. Simmer on low heat. It usually reduces in about 10 minutes and becomes slightly sticky. If you forget about it, it will caramelize, so keep an eye on it – it happens quickly.

10. Let the syrup cool. Don’t pour it hot over the cake, as it will soak it too much and make it gummy.

11. Once the cake has completely cooled (otherwise, it will collapse), carefully remove it from the pan. Place it on a serving platter. With a spoon, drizzle the syrup over it. It’s tempting to pour it all at once, but take it slow to ensure it absorbs evenly.

12. For decoration: I added thin slices of orange, a few walnut pieces, grated coconut, and a bit of orange zest, but I’ve also used pistachios or even rum-soaked raisins (if there are no kids at the table).

Tips: If you want, you can poke small holes in the cake with a toothpick to help the syrup soak in better. If you prefer it less sweet, reduce the sugar in the syrup. Don’t stress too much about the decoration; in the end, the taste matters, not Instagram.

As advice, I’d say: if you don’t have dry yeast, you can use baking powder, but no more than half a packet, or else that chemical flavor will be too strong. The yogurt should be plain, without flavors, not drinkable. For a drink, it pairs well with black tea, a short espresso, or, if it’s afternoon, a glass of prosecco or something sparkling – it complements the citrus nicely. If you’re making a full meal, I’d suggest a lighter stew or something with fish as the main course, so it’s not all too heavy. This works well as a refreshing dessert at the end.

If you want to change the recipe, you can make the cake with goat yogurt for a more unique flavor, or use lime and green lemon zest for a more exotic taste. Some people add a bit of vanilla, but I feel it steals from the citrus flavor. You can also add dried fruits or raisins directly into the batter. A friend used banana puree instead of half the yogurt – it turned out denser but delicious. If you want it gluten-free, you can try almond flour, but it won’t be as airy.

It pairs best with sliced fresh fruits, a handful of mixed berries thrown on top, or even a light whipped cream with powdered sugar. If you have guests, it goes well with a glass of semi-dry wine. On a lazy weekend, it also works with cold milk, but that’s really pushing it on the laziness scale.

Frequently Asked Questions:

What do I do if I don’t have a mixer?
Do it by hand with a wooden spoon or whisk, just be patient with the yolks. Beating the egg whites without a mixer is a bit of work, but it can be done if you insist.

Can I use a different type of yogurt?
Yes, but it should be thick, at least 3.5%. Using low-fat or skim yogurt will make the cake too dry. I’ve also tried goat yogurt – it has a stronger flavor, which not everyone likes, but I enjoyed it.

Can I add other flavors?
Sure, but don’t add them all at once. A bit of vanilla, some cinnamon, or even a hint of orange essence. Just be careful not to overpower the basic citrus flavor.

What do I do if the cake deflates after taking it out of the oven?
You probably opened the oven too soon or didn’t beat the egg whites enough. You can salvage it: let it cool completely in the pan, then pour the syrup over it. The texture will be different, but it’s still edible and tasty.

Can I make it without eggs?
I haven’t tried, but it might work with whipped aquafaba (chickpea water) and a bit of apple puree to bind it. It won’t turn out the same, but it’s worth testing for vegans.

Can I freeze the cake?
Yes, but without the syrup. The cake can be cut into cubes and frozen. When you want to serve it, let it thaw slowly at room temperature, then add fresh syrup.

What do I do if I added too much syrup and it’s soggy?
Leave the cake uncovered for a few hours; it will firm up a bit. Next time, add the syrup gradually and see how much it absorbs.

Nutritional values – per serving (about 1/10 of the tray): Approximately 250 kcal. Carbohydrates around 36-38 g (sugar plus flour and a bit from the fruits if you add decoration), protein about 7-8 g (from eggs and yogurt), fats around 5-6 g (depending on how fatty the yogurt is). It’s still a dessert with sugar, so it’s not something to eat daily, but it has benefits – protein from eggs and yogurt, vitamin C from citrus, plus it’s not made with butter or margarine, making it lighter compared to other cakes. If you want to reduce the calories, cut back on the sugar in the syrup and use lower-fat yogurt.

For storage: cover it with plastic wrap or in a container with a lid, in the fridge. It lasts well for 2-3 days, but after the first day, it absorbs more syrup and becomes even more flavorful; just don’t forget about it in the back of the shelf, or it will dry out completely. If you want to eat it warm, heat each piece in the microwave for 10-15 seconds. Don’t put it in the oven, as it will dry out too much.

Ingredients (for a 23x33 cm tray):

eggs – the base for the cake, helps bind and rise the mixture, also gives a nice color
thick yogurt – adds creaminess, fluffiness, and a slightly tangy flavor, keeps the cake moist
sugar – sweetens, but also helps with the structure of the cake (especially when beaten with the yolks)
white flour – the main structure, gives consistency
dry yeast – helps it rise, making the cake airier than with baking powder
lemon zest and juice – adds flavor, freshness, and a bit of acidity
sugar for syrup – the sweet base that makes the cake moist and sticky
water – dilutes the sugar in the syrup
orange zest and juice – gives intense flavor to the syrup, makes a difference in taste
optional: walnuts, sliced orange, coconut – for decoration, texture, and an extra pop of color

 Ingredients: For the base: 6 eggs, 600 g yogurt, 150 g sugar, 75 g flour mixed with 1.5 g dry yeast (about 1/2 teaspoon of yeast), finely grated zest and juice of one lemon. For the syrup: 126 g sugar, 125 ml water, finely grated zest and juice of one lemon, finely grated zest and juice of one orange.

 Tags:  orange cake yogurt cake lemon cake