3-Ingredient Greek Yogurt Cake

Ingredients

• • 400 grams (1 3/4 cups) Greek yogurt with sugar (about 3 small cups of yogurt)
  • 4 large eggs

 

• 4 tablespoons (40 grams) cornstarch

Directions

1. 1. Preheat the Oven
      • Preheat your oven to 170°C (340°F).

 

1. 1. Prepare the Batter
      • In a mixing bowl, combine Greek yogurt, eggs, and cornstarch.
      • Whisk thoroughly until the batter is smooth and free of lumps.

 

1. 1. Prepare the Pan
      • Line a 20 cm (8-inch) round baking pan with parchment paper.
      • Pour the yogurt mixture into the prepared pan.

 

1. 1. Bake the Cake
      • Place the pan in the preheated oven and bake for 35 minutes or until the top is lightly golden and the cake is set.
      • Remove from the oven and allow it to cool slightly before slicing.

 

Serving Suggestions

• • Top with Fresh Berries for a burst of color and flavor.
  • Add a Drizzle of Honey for extra sweetness.
  • Serve with Whipped Cream for a creamy contrast.

 

• Dust with Powdered Sugar for a decorative touch.
• Add Lemon Zest for a hint of citrus freshness.

Cooking Tips

• • Use Greek yogurt with sugar for optimal sweetness.

 

• • Room temperature eggs will mix more smoothly.
  • Sift the cornstarch to avoid clumps in the batter.
  • For an added flavor boost, add a teaspoon of vanilla extract.

 

• Test doneness by lightly pressing the top; it should feel springy.

Nutritional Benefits

• • High in Protein from Greek yogurt and eggs.
  • Lower Sugar Option if using Greek yogurt with minimal added sugars.

 

• • Low in Fat compared to butter-based cakes.
  • Good Source of Calcium from the yogurt.
  • Simple Ingredients mean fewer preservatives or additives.

 

Dietary Information

• • Vegetarian: Yes
  • Gluten-Free: Yes
  • Dairy-Free: No (contains yogurt)

 

• Nut-Free: Yes

Nutritional Facts (per slice, estimated)

• • Calories: 120
  • Fat: 3g

 

• • Carbohydrates: 12g
  • Protein: 6g
  • Sugar: 8g

 

Storage

• Room Temperature: Store in an airtight container for up to 1 day.
• Refrigerator: Store in the fridge for up to 4 days.
• Freezer: Not recommended for this cake.