4 Ingredients Greek Yogurt Cake
This 4 Ingredients Greek Yogurt Cake is SO EASY! Moist, tender, and light, it’s perfect for any occasion with minimal ingredients and effort.
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- 9-inch Round Cake Pan
- Spatula
- Oven mitts
Ingredients
Main Ingredients
- 1.5 cups Plain Greek Yogurt full-fat or low-fat
- 4 large Eggs fresh
- 1 tablespoon Sugar
- 4 tablespoons Cornstarch
Instructions
Directions
- Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly from the moment it goes in.
- Grease your 9-inch round cake pan with a little oil or non-stick spray to help the cake release easily once baked.
- In a large mixing bowl, combine the 1 ½ cups of plain Greek yogurt, 4 large eggs, and 1 tablespoon of sugar. Using a whisk, mix until the ingredients are well blended and smooth.
- Gradually add the 4 tablespoons of cornstarch to the yogurt and egg mixture. Continue to whisk until the cornstarch is fully incorporated and the batter is smooth and lump-free.
- Pour the batter into the prepared cake pan. Use a spatula to spread it evenly and smooth out the top.
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and enjoy your delicious 4 Ingredients Greek Yogurt Cake!
Notes
- Use full-fat Greek yogurt for the best texture and flavor, but low-fat works as well.
- Ensure eggs are at room temperature for better mixing and a lighter cake.
- You can add vanilla extract or lemon zest to the batter for extra flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze wrapped tightly for up to 3 months and thaw overnight in the refrigerator before serving.