Greek Yogurt Cake
Greek Yogurt Cake
Ingredients
- 1 cup yogurt
- 1 cup sugar
- 3 eggs
- 1 cup cornstarch
- as needed fruit, for topping (e.g., strawberries, blueberries)
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min
- 5
Lightly grease a baking pan (a round springform pan is recommended for easy release).
⏱️ 1 min
- 6
Pour the prepared cake batter into the greased baking pan. Use a spatula to spread the batter evenly across the bottom of the pan.
⏱️ 1 min
- 7
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.
⏱️ 40 min•🌡️ 350
- 8
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.
⏱️ 10 min - 9
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.
⏱️ 60 min
- 10
Once cooled, top the Greek Yogurt Cake with your desired fresh fruit, such as sliced strawberries and blueberries. Slice and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Yogurt Cake
- 1 cup yogurt
- 1 cup sugar
- 3 eggs
- 1 cup cornstarch
- as needed fruit, for topping (e.g., strawberries, blueberries)
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
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.
⏱️ 3 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min - 5
Lightly grease a baking pan (a round springform pan is recommended for easy release).
⏱️ 1 min - 6
Pour the prepared cake batter into the greased baking pan. Use a spatula to spread the batter evenly across the bottom of the pan.
⏱️ 1 min - 7
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.
⏱️ 40 min•🌡️ 350 - 8
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.
⏱️ 10 min - 9
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.
⏱️ 60 min - 10
Once cooled, top the Greek Yogurt Cake with your desired fresh fruit, such as sliced strawberries and blueberries. Slice and serve.
⏱️ 1 min