3 Ingredient Yogurt Cake
Indulge in the delightful simplicity of our 3 Ingredient Yogurt Cake! This light and luscious treat combines creamy yogurt, fluffy eggs, and a touch of sweetness to create a dessert that’s reminiscent of both flan and Basque cheesecake. Perfect for satisfying your sweet tooth without the guilt, this cake is a must-try for any health-conscious baker!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 4 eggs
- yogurt (240 ml)
🫙Pantry Staples(2)
- cornstarch (240 ml)
- pure vanilla extract (optional)optional
Nutrition (per serving)
Calories
125
Protein
8g
Carbs
7g
Fat
7g
👨🍳 Instructions
- 1
In a bowl, add yogurt and 4 eggs. Whisk really well.
- 2
Optionally add in pure vanilla extract.
- 3
Now add the cornstarch and mix it again.
- 4
Pour it into a lined loaf pan and bake.
💡 Pro Tips
- ✓Whisk yogurt and eggs for 2-3 minutes until the mixture reaches ribbon stage (pale and voluminous), which incorporates 40-50% more air than minimal whisking and creates a lighter crumb structure.technique2-3 minutes, 40-50% more air incorporation
- ✓Use full-fat yogurt (4-5% fat minimum) rather than low-fat because fat molecules stabilize the egg foam and slow moisture evaporation during baking, preventing a dense, dry cake.ingredient4-5% fat minimum
- ✓Sift cornstarch into the batter using a 1:1 ratio with flour (or substitute 50% of weight with sifted flour) because unsifted cornstarch creates lumps that won't hydrate evenly, resulting in gritty texture pockets.technique1:1 ratio, sifted
- ✓Bake at 325°F for 35-40 minutes rather than standard 350°F because this low-starch cake (cornstarch sets at lower temperatures) risks over-browning on exteriors while centers remain underbaked.timing325°F, 35-40 minutes
- ✓Let the baked cake cool in the pan for 15 minutes before turning out, as the crumb sets through starch gelatinization; unmolding too early will cause the delicate cake to collapse or tear.timing15 minutes rest in pan
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
3 Ingredient Yogurt Cake
Indulge in the delightful simplicity of our 3 Ingredient Yogurt Cake! This light and luscious treat combines creamy yogurt, fluffy eggs, and a touch of sweetness to create a dessert that’s reminiscent of both flan and Basque cheesecake. Perfect for satisfying your sweet tooth without the guilt, this cake is a must-try for any health-conscious baker!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 4 eggs
- yogurt (240 ml)
🫙Pantry Staples(2)
- cornstarch (240 ml)
- pure vanilla extract (optional)optional
Nutrition (per serving)
Calories
125
Protein
8g
Carbs
7g
Fat
7g
👨🍳 Instructions
- 1
In a bowl, add yogurt and 4 eggs. Whisk really well.
- 2
Optionally add in pure vanilla extract.
- 3
Now add the cornstarch and mix it again.
- 4
Pour it into a lined loaf pan and bake.
💡 Pro Tips
- ✓Whisk yogurt and eggs for 2-3 minutes until the mixture reaches ribbon stage (pale and voluminous), which incorporates 40-50% more air than minimal whisking and creates a lighter crumb structure.technique2-3 minutes, 40-50% more air incorporation
- ✓Use full-fat yogurt (4-5% fat minimum) rather than low-fat because fat molecules stabilize the egg foam and slow moisture evaporation during baking, preventing a dense, dry cake.ingredient4-5% fat minimum
- ✓Sift cornstarch into the batter using a 1:1 ratio with flour (or substitute 50% of weight with sifted flour) because unsifted cornstarch creates lumps that won't hydrate evenly, resulting in gritty texture pockets.technique1:1 ratio, sifted
- ✓Bake at 325°F for 35-40 minutes rather than standard 350°F because this low-starch cake (cornstarch sets at lower temperatures) risks over-browning on exteriors while centers remain underbaked.timing325°F, 35-40 minutes
- ✓Let the baked cake cool in the pan for 15 minutes before turning out, as the crumb sets through starch gelatinization; unmolding too early will cause the delicate cake to collapse or tear.timing15 minutes rest in pan