Ingredients
1 cup Greek yogurt (plain, full-fat works best)
3 large eggs
1/2 cup granulated sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
Instructions
Prepare the Batter
Preheat oven to 325°F (160°C).
Line a 7- or 8-inch round cake pan with parchment paper.
In a bowl, whisk the Greek yogurt and sugar until smooth.
Add eggs one at a time and whisk well.
Add lemon juice, lemon zest, and vanilla extract. Mix until combined.
Add cornstarch and salt. Whisk until the batter is smooth and lump-free.
Bake
Pour the batter into the prepared pan.
Tap the pan lightly to remove air bubbles.
Bake for 45–55 minutes, or until the top is lightly golden and the center is set.
Turn off the oven, open the door slightly, and let the cake cool inside for 10–15 minutes.
Remove and let it cool fully. The cake will deflate slightly — this is normal.
Serve
Refrigerate for at least 2 hours before slicing.
Serve chilled, with powdered sugar or fresh berries if desired.
