Bulgarian Yogurt Cake Recipes

BULGARIAN YOGURT CAKE

Steps:

• Cream butter in large bowl.
• Add sugar.
• Beat with mixer until creamy and light.
• Add eggs one at a time, then lemon rind. Beat again. Stir in yogurt.
• Stir flour, baking powder, baking soda and salt into yogurt mixture. Beat until smooth.
• Pour into greased cake pan 9" square. Bake at 350 F for 35 minutes or until toothpick tests done.
• Cool for five minutes. Sprinkle with powdered sugar. Serve warm.

YOGURT CAKE

Steps:

• Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
• 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.
• In a separate bowl but using the same mixer, combine yolks and sugar (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 flour, yogurt, lemon zest and juice, and salt until fully incorporated.
• 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.
• 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.