3-Ingredient Creamy Yogurt Cake Recipe
Introduction
This 3-Ingredient Creamy Yogurt Cake is a simple, light dessert perfect for any occasion. With just Greek yogurt, eggs, and cornstarch, it’s quick to make yet delightfully moist and tender.
Ingredients
- 1 cup Greek yogurt
- 3 large eggs
- ½ cup cornstarch
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a small baking pan with parchment paper or grease it lightly.
- Step 2: In a mixing bowl, whisk together the Greek yogurt, eggs, and cornstarch until the batter is smooth and free of lumps.
- Step 3: Pour the batter evenly into the prepared pan.
- Step 4: Bake for about 30-35 minutes, or until the cake is set and lightly golden on top.
- Step 5: Allow the cake to cool completely before slicing and serving.
Tips & Variations
- For extra flavor, add lemon zest or vanilla extract to the batter before baking.
- Use a non-stick pan or parchment paper to ensure easy removal.
- Serve with fresh berries or a drizzle of honey for a delicious twist.
Storage
Store the cake covered in the refrigerator for up to 3 days. Reheat gently in the microwave for a few seconds if desired, though it’s also delicious served cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt works best due to its thickness and lower moisture content. Using regular yogurt may make the batter too runny and affect the texture.
Is this cake gluten-free?
Yes, since this recipe uses cornstarch instead of flour, it is naturally gluten-free, making it suitable for those with gluten sensitivities.
Print3-Ingredient Creamy Yogurt Cake Recipe
This 3-Ingredient Creamy Yogurt Cake is a simple, moist, and tender dessert made with just Greek yogurt, eggs, and cornstarch. It’s easy to prepare, perfect for quick baking, and delivers a light, subtly tangy flavor with a delicate golden crust.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- 1 cup Greek yogurt
- 3 large eggs
- 1/2 cup cornstarch
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a small baking pan (8×8 inches or similar) with parchment paper or lightly grease it to prevent sticking.
- Mix ingredients: In a mixing bowl, whisk together the Greek yogurt, eggs, and cornstarch until the batter is smooth and free of lumps. This ensures a consistent texture in the finished cake.
- Pour and bake: Pour the combined batter evenly into the prepared baking pan. Place the pan in the oven and bake for about 30-35 minutes, or until the cake is set in the middle and the top is lightly golden.
- Cool and slice: Remove the cake from the oven and allow it to cool completely in the pan. This resting time helps the cake to firm up for clean slicing. Once cooled, slice into pieces and serve.
Notes
- Use full-fat Greek yogurt for the creamiest texture.
- Ensure eggs are at room temperature for better mixing and rise.
- You can add a teaspoon of vanilla extract or a pinch of salt to enhance flavor.
- This cake keeps well refrigerated for 2-3 days.
- For added sweetness, serve with honey or fresh fruit on the side.
Keywords: Creamy Yogurt Cake, 3-Ingredient Cake, Gluten Free Cake, Easy Dessert, Greek Yogurt Cake
