Low Calorie Greek Yogurt Cake
A simple and delightful cake made with Greek yogurt and eggs, perfect for any occasion while being a lighter dessert option.
Ingredients
Main Ingredients
- 1.5 cups vanilla yogurt adds moisture and flavor
- 4 large eggs provides structure and richness
- 5 tbsp cornstarch helps with texture and lightness
Instructions
Preparation
- Begin by gathering all your ingredients in one place, ensuring you have the yogurt, eggs, and cornstarch ready to go.
- In a mixing bowl, combine the vanilla yogurt and eggs. Using a whisk or a fork, blend these ingredients together until the mixture appears smooth and well combined.
- Once your yogurt and egg mixture is smooth, gradually add in the cornstarch. Gently fold it in rather than vigorously mixing.
- After incorporating the cornstarch, check the mixture for any lumps. Pour the batter into a prepared baking dish, spreading it out evenly.
- Place your baking dish in the preheated oven and watch for visual cues of doneness like a lightly golden top.
- Once baked, let the cake cool in the pan briefly before transferring it to a wire rack.
Notes
Make sure your yogurt is at room temperature before mixing. For added flavor, consider folding in lemon zest or vanilla extract.