The 3-Ingredient Creamy Yogurt Cake: Your New Guilt-Free Obsession

👩‍🍳 Instructions

1. 1

   Preheat your oven to 325°F (160°C). Line a 6-inch or 7-inch round baking pan (or small loaf pan) with parchment paper, allowing it to overhang slightly on the sides for easy removal. Lightly grease the pan sides.
2. 2

   In a medium mixing bowl, combine the full-fat Greek yogurt, large eggs, and your chosen sweetener. Whisk vigorously for 2-3 minutes until the mixture is completely smooth, uniform, and slightly airy. Ensure no lumps remain.
3. 3

   Pour the smooth batter into the prepared baking dish. Gently tap the dish a few times on the counter to release any trapped air bubbles from the batter.
4. 4

   Bake for 40-50 minutes, or until the edges are set and lightly golden brown, but the center still has a slight wobble.
5. 5

   Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is a critical step for proper setting.
6. 6

   Once at room temperature, cover the pan and transfer the cake to the refrigerator. Chill for at least 3-4 hours, or preferably overnight, to allow it to fully set and develop its custardy texture.
7. 7

   Once thoroughly chilled, use the parchment paper overhang to lift the cake from the pan. Slice and serve cold, ideally with fresh berries or a light dusting of powdered sweetener.