Lemon Yogurt Cake with Fresh Berries

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Made with yogurt, egg whites, skim milk, and a small amount of vegetable oil and sugar, this cake, based on a recipe from chef-author Jacques Pépin, is a good lowfat approximation of a basic white cake. Serve it with berries or other fresh fruits.


  • 3 tablespoons safflower or vegetable oil
  • ½ cup sugar
  • Grated zest of 1 lemon
  • 1 teaspoon pure vanilla extract
  • ¼ cup skim milk
  • ¼ cup lowfat or nonfat yogurt
  • 1 cup sifted cake flour (not self-rising)
  • ½ teaspoon baking soda
  • 2 large egg whites
  • Salt
  • Confectioners’ sugar
  • Ripe raspberries and blueberries, or other berries, tossed in superfine sugar, for serving


    • Heat the oven to 350°F. Spray an 8-inch round cake pan with nonstick cooking spray. Set aside.
    • Whisk together the oil, sugar, lemon zest, and vanilla in a mixing bowl. Add the milk and yogurt. Sift in the flour and baking soda and stir gently just until blended.
    • Beat the egg whites with a pinch of salt until nearly stiff. Gently fold into the batter. Transfer to the cake pan.
    • Bake until the cake is golden and springs back when pressed, about 30 minutes. Cool briefly, in the pan, on a rack, then invert onto the rack and cool completely. Sprinkle the cake with confectioners’ sugar. Cut into wedges and serve, with berries alongside.