Description
If you’re short on time but still craving a light and luscious dessert, this 3-Ingredient Creamy Yogurt Cake is your answer. With just yogurt, eggs, and a bit of starch, you’ll have a melt-in-your-mouth cake that’s fluffy, tangy, and naturally gluten-free. It’s perfect as a wholesome treat, breakfast slice, or guilt-free snack any time of day.
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Ingredients
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1 cup (250g) plain Greek yogurt (full-fat preferred)
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4 large eggs
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3 tbsp cornstarch (or potato starch)
Optional Toppings (not included in base recipe):
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Honey or maple syrup (for serving)
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Fresh berries or fruit
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Powdered sugar
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Lemon zest or vanilla extract (for flavor boost)
Instructions
Step 1: Prep the Pan
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Preheat your oven to 340°F (170°C).
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Line a 6–7 inch round pan with parchment paper on the bottom and sides. Grease lightly if needed.
Step 2: Make the Batter
3. In a large bowl, whisk together the eggs until lightly frothy.
4. Add the Greek yogurt and mix until fully combined.
5. Sift in the cornstarch and whisk until smooth and lump-free.
Step 3: Bake the Cake
6. Pour the batter into your prepared pan.
7. Tap gently on the counter to remove air bubbles.
8. Bake for 35–40 minutes, or until the top is lightly golden and a toothpick comes out clean.
9. Turn off the oven, open the door slightly, and let the cake cool inside for 15 minutes to prevent cracks.
Step 4: Chill & Serve
10. Once cool, refrigerate for at least 1 hour for the best texture.
11. Serve chilled or at room temperature with your favorite toppings.
Notes
Use Full-Fat Yogurt – Adds creaminess and structure.
Don’t Overmix – Stir gently to keep the cake light.
Sift the Starch – Prevents lumps in the batter.
Chill Before Serving – Enhances texture and flavor.
Add Flavor – Try vanilla, lemon zest, or a touch of cinnamon.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Cuisine: International – Light Dessert