Ingredients
- 1½ cups (340 g) plain Greek yogurt (full-fat or 2%)
- 3 large eggs
- ⅓ cup (65 g) sugar, honey, or maple syrup
- 2 tbsp cornstarch (or arrowroot starch)
- Zest of 2 lemons
- ¼ cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
Optional
- Powdered sugar for dusting
- Fresh berries for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large bowl, whisk together the Greek yogurt, eggs, sweetener, vanilla, lemon zest, and lemon juice until smooth.
- Whisk in the cornstarch, baking powder, and salt until fully incorporated.
- Pour the batter into the prepared pan.
- Bake for 35–45 minutes, until the edges are set and the center has a slight jiggle.
- Cool completely in the pan, then refrigerate for 2–4 hours (or overnight) for the best texture.
- Dust with powdered sugar and serve with berries if desired.
Tips
- For a tangier flavor, add an extra teaspoon of lemon zest.
- Full-fat Greek yogurt gives the creamiest texture.
- This cake is delicious chilled and keeps well in the refrigerator for up to 5 days.
The finished cake is soft, creamy, bright with lemon, and somewhere between a yogurt cake and a light cheesecake—without any flour.
