3-Ingredient Yogurt Cake

3-Ingredient (sometimes 4) yogurt cakes are trending on the internet so I had to give the recipe a try. I’ve made it twice so YES, it does work despite being super easy. It contains no flour or oil and is reminiscent of a light and creamy cheesecake. Since I am often leery of some trendy recipes, I cut this one in half and put it in a small (3-inch) springform pan that I bought for either small desserts or appetizer cheesecakes. It was the perfect size for the two of us. I baked it about an hour. 

For this version I flavored  homemade yogurt with a thin layer of lemon curd and then spread a thin layer on top for serving + added fresh fruit and mint leaves. 

 

3-Ingredient Yogurt Cake   About 4 (possibly 6) servings 



1 2/3 cups sweetened Greek yogurt  (I used full fat homemade Greek yogurt; the first time I sweetened it to taste with honey; the 2^nd time I used homemade lemon curd)

4 large eggs

4 tablespoons cornstarch     













1. Preheat oven to 350°F. Spray the interior of a 6-inch round springform or regular cake pan with cooking spray and then line the interior with a single large sheet of parchment paper so that it completely covers the interior of the cake pan and comes up slightly above the pan. Press and crease the parchment paper as needed so that it sticks to the interior of the pan. It is okay that the parchment paper will be wrinkled and uneven around the edges; this will create a rustic-looking cake that is not perfectly round. 
2. Add yogurt and eggs to a large mixing bowl. Whisk until eggs are thoroughly combined. If adding sugar, mix it in now. Add in the cornstarch and whisk until batter is smooth. Pour batter into the prepared baking pan. 

3. Bake for about 70-75 minutes or until cake is puffed up, the batter is no longer jiggly and the cake has a caramelized surface. When the cake comes out of the oven it will begin to deflate and may wrinkle. 

4. Let cake cool at room temperature for about 30 minutes and then place it into fridge for at least 2 hours to develop flavor. 
5. Remove cake from the refrigerator about 15 to 30 minutes before serving.
6. If desired, drizzle with honey or other sweetener when serving and top with fruit. 

3-ingredient cake ready to go into the oven.