Description
Yogurt cake comes straight from French home kitchens, delivering a simple yet delightful dessert that feels like a warm hug from grandma. Tender crumb and subtle sweetness make this cake perfect for your afternoon tea or casual gathering with friends.
Ingredients
Scale
Main Ingredients:
- 1 cup Greek yogurt
- 3 large eggs
Supporting Ingredients:
- 1 tablespoon cornstarch
Thickening Agents:
- 1 tablespoon arrowroot powder
Instructions
- Preheat the oven to 350°F. Line a cake pan with parchment paper and lightly grease the sides so your cake releases smoothly.
- Whisk 1 cup Greek yogurt, 3 large eggs, and 1 tablespoon cornstarch in a mixing bowl until the mixture becomes completely smooth and silky.
- Strain the batter through a fine mesh sieve into the prepared pan to ensure an ultra-creamy texture.
- Gently tap the pan on the counter to eliminate any trapped air bubbles.
- Place the pan on the center oven rack and bake at 350°F for 30-35 minutes. Your cake should look set with a slight jiggle when gently shaken.
- Turn off the oven and leave the cake inside with the door slightly open for 10-15 minutes. This helps prevent sudden temperature changes that could crack your cake.
- Remove the cake and let it cool completely at room temperature.
- Refrigerate the cake for at least 2 hours before serving to achieve the perfect creamy consistency.
Notes
- Let cornstarch be your secret weapon for creating an ultra-smooth, creamy texture that prevents any graininess in the cake.
- Straining the batter through a fine mesh sieve helps eliminate any potential lumps, ensuring a silky-smooth final result.
- Cooling the cake with the oven door slightly open prevents sudden temperature changes that could cause cracking.
- For a lighter version, substitute Greek yogurt with a low-fat option, which will still maintain the cake’s signature creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 99 kcal
- Sugar: 4 g
- Sodium: 41 mg
- Fat: 3.5 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 93 mg