In a large mixing bowl, combine the Greek yogurt, eggs, sweetener, and vanilla extract. Mix by hand with a whisk or use an electric mixer on low speed until the mixture is completely smooth.
Sift the cornstarch directly into the bowl to avoid lumps. Gently fold it in using a spatula until the batter is homogeneous.
Line a round 18–20 cm (7–8 inch) baking pan with lightly greased or slightly damp parchment paper. This ensures the cake won’t stick and will be easy to release.
Pour the batter into the prepared pan. Smooth out the surface with a spatula so the cake bakes evenly. Place it in a preheated oven at 180°C (350°F) and bake for about 50 minutes, or until the outside is lightly golden and the center is set.
Once baked, let the cake cool in the pan for at least 30 minutes before unmolding. This allows the texture to firm up and prevents the cake from breaking apart.
Creamier version: Replace half of the Greek yogurt with light ricotta or mascarpone for a richer taste.
Avoid cracks: Bake at a slightly lower temperature (170°C / 340°F) for a smoother top.
Flavor boosters: Add lemon zest, orange zest, or a pinch of cinnamon to the batter.
Sweeter version: Drizzle with honey or maple syrup before serving.
This cake is wonderfully versatile. You can enjoy it plain, but here are some topping ideas to make it extra special:
With fresh fruit: strawberries, blueberries, or sliced peaches.
With a homemade compote: simmer raspberries or cherries with a bit of sweetener for a tangy sauce.
With a dusting of powdered sugar or cinnamon for a café-style look.
With a yogurt glaze: mix Greek yogurt with a spoonful of honey and spread lightly on top.
Store in an airtight container in the refrigerator for 2 to 3 days.
It tastes even better the next day as the flavors deepen.
For longer storage, slice the cake and freeze it in portions. Simply thaw at room temperature or warm slightly before serving.
Protein-rich: Thanks to Greek yogurt and eggs, it’s more filling than traditional cakes.
Lower in sugar: You control the sweetener. Perfect for those watching sugar intake.
Gluten-free option: Since it uses cornstarch instead of flour, it’s naturally gluten-free.
Quick and simple: Just mix, bake, and enjoy.
This Greek Yogurt Cake is the perfect example of how a few simple ingredients can come together to create something delightful. It’s light, creamy, slightly tangy, and endlessly customizable. Whether you serve it plain for breakfast, decorated for a family gathering, or dressed up with toppings for a festive dessert, it will always impress.
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