This soft and creamy Greek yogurt cake has truly won over everyone. Easy and quite quick to prepare, it has a delicate taste and an amazing aroma. It melts gently in your mouth as it is flourless.

It has a nice yellow color that matches the arrival of spring, thanks to the fresh eggs from my dad’s chickens, but you can find them at local farmers’ markets. I always recommend buying vegetables/fruit and derivatives at these markets where the products are always more genuine and fresher than those from the supermarket.
This version is simple, but it’s also very good with the addition of chocolate chips or fresh fruit. A real energy boost provided by the eggs.

Ideal for breakfast, a snack, or to present as a Sunday dessert. It reminds me a lot of grandma’s cake for its appearance and almost creamy consistency. I’ll just say that it lasted only a few minutes at home.

Certainly an original cake, even though it’s simple.

I also recommend the apple cake, prepared with layers of apples, the blueberry tart, the lemon and strawberry tart, and wine and almond cookies.

Let’s see the procedure now.

Difficulty: Easy
Cost: Inexpensive
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for the soft yogurt cake

14 oz Greek yogurt
4 eggs
1/3 cup sugar
1/3 cup cornstarch
1 tsp vanilla
1 tsp baking powder
1/2 grated lemon zest
to taste powdered sugar

Tools for preparing the soft cake

2 Bowls
1 Electric whisk
1 Cake pan
1 Spatula

Steps for preparing the yogurt cake

To prepare the soft Greek yogurt cake, start by taking two bowls.

In one, place the egg whites with a pinch of salt, and in the other, the yolks with the sugar.

Then, separately whisk with the electric whisks, firstly the egg whites until stiff and set them aside. Secondly, the yolks with the sugar until you have a nice frothy cream.

Then add the Greek yogurt to the yolks and mix well with the whisk. Then incorporate the vanilla, then the baking powder, then the cornstarch, and finally the grated lemon zest. Mix everything with the electric whisk.
Finally, slowly fold in the stiff egg whites and gently fold from bottom to top to avoid deflating it.
Make sure to achieve a homogeneous and frothy mixture.
Finally, place the batter in a 9-inch pan previously lined with parchment paper, and bake at 300°F for 30 minutes, then lower to 265°F for another 30 minutes. Always perform the toothpick test as every oven bakes differently.