Instructions:
Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
Mix Wet Ingredients:
In a large bowl, whisk together the yogurt, egg yolks, granulated sugar, vegetable oil, and vanilla extract until well combined.
Add the lemon zest if using for a citrusy note.
Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Incorporate Dry Ingredients:
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.
Whip Egg Whites:
In another clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. This will add air to the mixture, contributing to the ‘cloud’ texture of the cake.
Fold in Egg Whites:
Gently fold the whipped egg whites into the batter using a spatula. This step is crucial; ensure you fold gently to keep the mixture light and airy.
Bake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Dust with powdered sugar before serving or top with fresh fruit and a dollop of whipped cream for added decadence.
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