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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
Cook Time1 hour
Total Time1 hour 10 minutes
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.