Yes!  This creamy yogurt cake is one of the easiest desserts ever — light, slightly tangy, and made with just 3 simple ingredients. No butter, no oil, no fuss!

 Creamy 3-Ingredient Yogurt Cake

Ingredients (Serves 6–8)

• 1 cup (240 g) plain or Greek yogurt (unsweetened or lightly sweetened)
• 4 large eggs
• ½ cup (65 g) cornstarch (or ½ cup all-purpose flour as an alternative)

(Optional but recommended: ¼ cup sugar or honey if you prefer it sweeter, 1 tsp vanilla, or zest of 1 lemon for extra flavor.)

Instructions

1. Prep

• Preheat oven to 350°F (175°C).
• Line an 8-inch round cake pan with parchment paper and lightly grease.

2. Make the Batter

1. In a large bowl, whisk eggs until smooth.
2. Add yogurt and whisk until fully combined.
3. Sift in cornstarch (or flour) and gently fold until smooth and lump-free.

3. Bake

• Pour batter into prepared pan.
• Bake for 35–40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
• Let cake cool completely — it will deflate slightly as it cools (normal for this cake).

4. Serve

• Slice and enjoy plain, or dust with powdered sugar.
• Serve with fresh berries, honey drizzle, or a dollop of whipped cream.

 Tips & Variations

• For a cheesecake-like texture, use thick Greek yogurt.
• For extra fluffiness, separate the eggs: beat egg whites until stiff peaks, then fold in.
• Add lemon zest or vanilla for a bakery-style flavor boost.

Would you like me to also share a no-bake chilled version of this yogurt cake (like a creamy yogurt cheesecake)?