In a large bowl, mix all the liquid ingredients: Greek yogurt, eggs, sweetener, and vanilla. Stir by hand or with an electric mixer until smooth.
Add the sifted cornstarch and gently mix to avoid lumps.
Line a baking pan (18–20 cm in diameter) with lightly greased or damp parchment paper so it sticks well.
Pour the batter into the pan and smooth the surface with a spatula.
Bake in a preheated oven at 180°C (350°F) for about 50 minutes, until the top is lightly golden.
After baking, let the cake cool for at least 30 minutes before removing it from the pan and serving.
Tips
- For a creamier version, replace part of the yogurt with light ricotta.
- The cake can be served with fresh fruit, raspberry compote, or a pinch of cinnamon.
- Store it in an airtight container in the refrigerator for 2–3 days.
This Greek yogurt cake is proof that you don’t need complicated ingredients to create something truly delicious. With its creamy texture and balanced flavor, it’s a dessert you can enjoy any time of the day—whether as a light treat, a snack, or even a breakfast option.
Try it once, customize it with your favorite toppings, and it might just become one of your go-to recipes for simple, wholesome baking.
