Lemon cake

Greek yogurt, Egg white, Almond flour, Stevia, Egg yolk, Whey protein isolate, Lemon zest, Baking powder without starch, Cooking salt, Vanilla

Cooking: 5 min, Mix: 5 min, Combine the dry ingredients: 5 min, Whisk with a mixer: 5 min, Knead the dough: 5 min, Cooking: 5 min, Bake in the oven: 45 min, Let it stand: 1 h, Chill in the refrigerator: 4 h

Preheat the oven to 170–180 °C in the “top+bottom” mode without convection.

Prepare a paper mold for the kulich measuring 9×9 cm.

Mix almond flour (50 g), whey protein isolate or casein (15 g), and baking powder (2 g).

Separately combine salt (1 g), stevia (40 g), cream of tartar (0.5 g), and vanillin (to taste).

Cream of tartar can be replaced with xanthan gum (0.1 g) or omitted altogether.

In another bowl, combine egg yolk (20 g), yogurt 2–5% (70 g), and lemon zest (2 g). Mix until smooth.

For the zest, use only the yellow part of the lemon peel without the white layer.

Whip the egg whites (60 g) to stiff peaks, gradually adding the mixture with cream of tartar.

Use eggs at room temperature.

Fold the dry flour mixture into the yogurt mixture. Gently mix with a spatula.

Add the whipped egg whites in portions, carefully folding them in from the bottom up to maintain the airy structure of the batter.

Transfer the batter to the mold. Lightly tap the mold on the table to remove large air bubbles.

Bake the kulich for 40–45 minutes until it is a confident golden color.

Completely cool the kulich on a rack without removing the paper mold.

Place the cooled kulich in the refrigerator for 4–5 hours to stabilize the texture. After that, remove the mold.