Directions:
1. Preheat oven to 350°F (175°C). Line a loaf pan or small baking dish with parchment paper.
2. In a large bowl, whisk the eggs until frothy.
3. Add the Greek yogurt and cornstarch. Mix until smooth and fully combined — no lumps should remain.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Let the cake cool completely in the pan before slicing. Chill in the fridge for at least 1 hour for best texture.
7. Dust with a little powdered sweetener or cinnamon (optional) before serving.
Prep Time: 5 minutes | Cooking Time: 40 minutes | Chill Time: 1 hour | Total Time: 1 hour 45 minutes
Kcal: 90 kcal per slice | Servings: 8 slices
Tips & Serving Suggestions:
– Add a splash of vanilla extract or lemon zest for extra flavor.
– Serve with fresh berries or a drizzle of honey for a naturally sweet topping.
– Use flavored Greek yogurt (without added sugar) to change it up.
– Store in the fridge for up to 4 days — best served chilled.
Conclusion:
This Greek yogurt cake is light, creamy, and incredibly easy to whip up. With only 3 ingredients and a silky texture, it’s a wholesome dessert you’ll want to enjoy every night — completely guilt-free.
