Loading...

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the 1 cup of yogurt and 1 cup of sugar. Whisk thoroughly until the mixture is smooth and well combined.

Add the 3 eggs one at a time to the yogurt and sugar mixture. After each egg addition, whisk vigorously until it is fully incorporated into the batter before adding the next egg.

Gradually stir in the 1 cup of cornstarch into the wet ingredients. Continue mixing until the batter is completely smooth and free of any lumps.

Lightly grease a baking pan (a round springform pan is recommended for easy release).

Pour the prepared cake batter into the greased baking pan. Use a spatula to spread the batter evenly across the bottom of the pan.

Bake in the preheated oven for 35–40 minutes, or until the cake achieves a golden brown color on top and a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. This allows the cake to set and firm up before handling.
After 10 minutes, carefully transfer the cake from the pan to a wire rack. Allow it to cool completely at room temperature before slicing. This can take approximately 60 minutes.

Once cooled, top the Greek Yogurt Cake with your desired fresh fruit, such as sliced strawberries and blueberries. Slice and serve.


Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the 1 cup of yogurt and 1 cup of sugar. Whisk thoroughly until the mixture is smooth and well combined.

Add the 3 eggs one at a time to the yogurt and sugar mixture. After each egg addition, whisk vigorously until it is fully incorporated into the batter before adding the next egg.

Gradually stir in the 1 cup of cornstarch into the wet ingredients. Continue mixing until the batter is completely smooth and free of any lumps.

Lightly grease a baking pan (a round springform pan is recommended for easy release).

Pour the prepared cake batter into the greased baking pan. Use a spatula to spread the batter evenly across the bottom of the pan.

Bake in the preheated oven for 35–40 minutes, or until the cake achieves a golden brown color on top and a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. This allows the cake to set and firm up before handling.
After 10 minutes, carefully transfer the cake from the pan to a wire rack. Allow it to cool completely at room temperature before slicing. This can take approximately 60 minutes.

Once cooled, top the Greek Yogurt Cake with your desired fresh fruit, such as sliced strawberries and blueberries. Slice and serve.
