Crack the eggs into a mixing bowl and whisk well for 1–2 minutes until slightly frothy. This helps create a lighter cake.
3. Add Yogurt
Add the Greek yogurt to the eggs and whisk until completely smooth. No lumps!
4. Add Flour
Sift in the flour (and baking powder, if using).
Fold gently until just combined. Don’t overmix — you want a smooth but airy batter.
5. Bake
Pour the batter into your prepared pan.
Bake for 25–30 minutes, or until the top is lightly golden and a toothpick comes out clean.
Let cool for 10 minutes before slicing.
Serving Ideas
Dust with powdered sugar or cinnamon
Serve with a dollop of yogurt or fruit preserves
Drizzle with honey or a bit of melted chocolate
Top with fresh berries or banana slices
Storage
Store in an airtight container at room temp for up to 2 days
Refrigerate for up to 5 days
Freezes well — slice and wrap individually for easy grab-and-go snacks
Final Thoughts
This 3-ingredient Greek yogurt cake is proof that less really can be more. It’s subtly tangy, lightly dense, and totally satisfying — and you can dress it up or down however you like.
Want a chocolate version? Or gluten-free? I’d be happy to tweak it for you!
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