Low Carb Baking Greek Yogurt Cake Four Ingredients

I bake this Greek yogurt cake when I want a light treat that still feels cozy. Low Carb Baking fits here in a sweet and calm way. The batter stays simple and clean. Four ingredients. One bowl. A gentle bake. The result lands soft and creamy with a tender set. I whisk and I hum. The yogurt brings tang and body. Eggs give lift. Sugar adds mellow sweetness. Cornstarch holds the custard like crumb. I love how the top takes on a pale gold color, and the kitchen smells warm and friendly. You can serve it plain or with berries. I like a small cloud of yogurt on the side. We slice and share, and the fork glides through like a soft cheesecake. It works for brunch or a relaxed night. It cools fast. It cuts neat. It makes sense for busy days.

Table of Contents

• 1) Key Takeaways
• 2) Easy Greek Yogurt Cake Recipe
• 3) Ingredients for Greek Yogurt Cake
• 4) How to Make Greek Yogurt Cake
• 5) Tips for Making Greek Yogurt Cake
• 6) Making Greek Yogurt Cake Ahead of Time
• 7) Storing Leftover Greek Yogurt Cake
• 8) Try these Dessert next
• 9) Greek Yogurt Cake Recipe
• 10) Nutrition

1) Key Takeaways

This bake stays light and creamy. The batter uses few parts. The method feels calm and steady.

Greek yogurt gives body and tang. Eggs set the crumb. A little starch keeps a tidy slice.

The flavor leans fresh and clean. The texture sits between cheesecake and custard. The steps fit a busy day.

2) Easy Greek Yogurt Cake Recipe

I am Linda at Cook Daily Recipe. I bake this when I crave ease and comfort. Low Carb Baking helps me keep balance. Low Carb Baking lets me share a slice without stress. The cake looks simple. The taste feels gentle. We eat a forkful and nod.

The batter mixes in one bowl. Greek yogurt carries rich protein. This greek yogurt cake recipe lands soft. It pairs well with fresh berries or a dust of fine sweetener. A small cup of coffee fits right in.

I call it a yogurt cake with weeknight charm. Friends ask for the greek yogurt cake recipe and grin when they see how short it runs. For fans of high protein greek yogurt recipes this bake checks the box with ease.

3) Ingredients for Greek Yogurt Cake

Greek yogurt Thick and smooth. It brings tang and protein. Full fat makes a tender crumb. Low fat still bakes well.

Large eggs They lift the batter and set the slice. Room temp helps a steady mix and an even bake.

Cornstarch It gives structure. The cake holds clean lines. The center stays creamy not runny.

Sugar or low carb sweetener Pick what fits your plan. Low carbohydrate baking works with bakesafe sweeteners that taste clean.

Vanilla and lemon zest Both lift the flavor. The scent feels bright. The crumb tastes sunny.

4) How to Make Greek Yogurt Cake

step 1 Warm the oven to three five zero F. Butter a round pan and line the base with parchment. A little grease on the sides helps release.

step 2 Whisk the yogurt in a large bowl until smooth. Crack in the eggs and whisk until the mix turns silky and even.

step 3 Sift in cornstarch. Whisk until no dry spots remain. Add sugar or your sweetener and stir in vanilla and zest.

step 4 Pour into the pan. Tap once to ease bubbles. Bake until the edge looks set and the center gives a small jiggle.

step 5 Cool in the pan for a short rest. Loosen the edge. Turn out and set right side up. Slice and serve warm or chilled.

5) Tips for Making Greek Yogurt Cake

Use full fat yogurt for a lush feel. For a lighter bite low carb dessert baking still shines with low fat yogurt and a steady bake.

Line the pan for a clean release. A springform helps. Let the cake rest so the crumb sets and the slice stays neat.

For flavor try lemon or vanilla. For garnish reach for berries or a spoon of yogurt. Fans of greek yogurt recipes dessert will smile here.

6) Making Greek Yogurt Cake Ahead of Time

This cake chills well and cuts clean the next day. Low carbohydrate baking often rewards a cool rest and this one proves it with a tidy slice.

Bake in the evening. Let it cool. Move it to the fridge in a covered pan. The texture firms and the top stays smooth.

Serve straight from the fridge for sharp lines or let it warm a bit for a softer feel. Yogurt cake loves a slow moment on the counter.

7) Storing Leftover Greek Yogurt Cake

Keep slices in a sealed box. The fridge holds them fresh for three days. Reduced carb baking often keeps well and this cake follows that path.

Place parchment between pieces to guard the top. For longer storage wrap tight and freeze. Thaw in the fridge for calm texture.

For small hunger I like a quick square with tea. This helps me stay on track with Low Carb Baking and still enjoy a sweet bite.

8) Try these Dessert next

9) Greek Yogurt Cake Recipe

Low Carb Baking Greek Yogurt Cake Four Ingredients

I bake this Greek yogurt cake when I want a light treat that still feels cozy. Low Carb Baking fits here in a sweet and calm way. The batter stays simple and clean. Four ingredients. One bowl. A gentle bake. The result lands soft and creamy with a tender set. I whisk and I hum. The yogurt brings tang and body. Eggs give lift. Sugar adds mellow sweetness. Cornstarch holds the custard like crumb. I love how the top takes on a pale gold color, and the kitchen smells warm and friendly. You can serve it plain or with berries. I like a small cloud of yogurt on the side. We slice and share, and the fork glides through like a soft cheesecake. It works for brunch or a relaxed night. It cools fast. It cuts neat. It makes sense for busy days.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: Greek Inspired

Keywords: easy dessert, four ingredient cake, greek yogurt cake recipe, greek yogurt recipes, greek yogurt recipes dessert, greek yogurt recipes healthy, high protein greek yogurt recipes, Low Carb Baking, no flour cake, yogurt bread recipe greek

Servings: 8 servings

Author: Linda

Ingredients

• 24 ounces plain Greek yogurt full fat or low fat
• 4 large eggs room temperature
• 6 tablespoons cornstarch leveled
• 6 tablespoons sugar or a low carb sweetener you like
• 1 teaspoon vanilla extract optional
• Finely grated zest of 1 lemon optional
• Soft butter for the pan
• 1 tablespoon sugar for dusting the pan optional

Instructions

1. Heat the oven to 350 F. Place a rack in the center. Butter a 9 inch round cake pan, then line the base with parchment. Dust the sides with a little sugar if you like.
2. In a large bowl whisk the yogurt until smooth. Add eggs and whisk until the mix looks silky.
3. Sprinkle in cornstarch. Whisk until no dry spots remain. Add sugar and whisk again. Stir in vanilla and lemon zest if using.
4. Pour the batter into the pan. Tap the pan once on the counter to pop extra bubbles.
5. Bake until the top looks set and the center jiggles slightly, about 55 to 60 minutes. A toothpick near the edge should come out clean.
6. Cool the cake in the pan for 15 minutes. Run a thin knife around the edge. Invert onto a plate, then flip right side up.
7. Serve warm or at room temperature. Chill for a firmer slice. Add berries or a spoon of yogurt if you like.

Notes

Use full fat yogurt for the richest texture. Low fat yogurt will work with a slightly lighter crumb. For a sweeter bite add 2 extra tablespoons of sugar. For a lower sugar path use a sweetener that bakes well. A springform pan makes release simple. If you use a springform wrap the base with foil to protect from leaks. The cake settles a bit while it cools, that is normal. Store covered in the fridge for up to 3 days.

10) Nutrition

One neat slice gives around two hundred five calories with twelve grams of protein. The sugar sits near twelve grams when baked with sugar. Salt stays low.

With a bakesafe sweetener the carbs drop. Protein holds thanks to the yogurt and eggs. The crumb stays creamy and the portion feels generous.

Readers who follow high protein greek yogurt recipes will like this balance. I log a slice and move on with a smile.