Yield: 8 servings

Prep Time: 15 minutes

Bake Time: 50–60 minutes

Total Time: About 1 hour 15 minutes

Ingredients

• 2 cups (500 g) plain Greek yogurt (full-fat recommended)
• 4 large eggs, room temperature
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest (optional)
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, melted (optional, for a richer texture)

Equipment

• 8-inch (20 cm) round baking dish
• Mixing bowls
• Whisk
• Fine sieve (optional)
• Parchment paper or butter for greasing

Instructions

Step 1: Prepare the Oven

• Preheat oven to 350°F (175°C).
• Grease an 8-inch round baking dish or line it with parchment paper.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together:

• Greek yogurt
• Eggs
• Sugar
• Vanilla
• Lemon juice
• Lemon zest
• Melted butter (if using)

Mix until smooth.

Step 3: Add the Dry Ingredients

Sift together:

• Cornstarch
• Salt

Gradually whisk into the yogurt mixture until no lumps remain.

Step 4: Fill the Pan

Pour the batter into the prepared baking dish.

Tap the dish gently on the counter to remove air bubbles.

Step 5: Bake

Bake for 50–60 minutes, until:

• The top is deep golden brown.
• The center is just set with a slight wobble.
• A knife inserted near the center comes out mostly clean.

Step 6: Cool

Cool in the pan for 30 minutes.

Refrigerate for at least 3–4 hours, or overnight, for the best texture.

Serve chilled or at room temperature.

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Optional Toppings

• Fresh berries
• Honey
• Lemon curd
• Powdered sugar
• Berry compote
• Whipped cream
• Toasted coconut

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Storage

Refrigerator: 4–5 days in an airtight container.

Freezer: Up to 2 months. Thaw overnight in the refrigerator before serving.

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Approximate Nutrition (Per Serving)

• Calories: 185
• Protein: 11 g
• Fat: 8 g
• Carbohydrates: 17 g
• Sugar: 15 g
• Fiber: 0 g
• Calcium: About 15% of the daily value

Values vary depending on the brands of ingredients used.

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Nut Information

This recipe contains no nuts as written.

However, always check packaged ingredients (such as yogurt, cornstarch, vanilla extract, and toppings) if serving someone with a nut allergy, because manufacturing cross-contact can occur.

If You Want to Add Nuts

Optional mix-ins or toppings include:

• Chopped almonds
• Pistachios
• Walnuts
• Pecans
• Hazelnuts

Add about ¼–½ cup of chopped nuts before baking or sprinkle on top after baking.

Allergy Information

Contains:

• Milk (Greek yogurt)
• Eggs

Does not contain:

• Wheat
• Peanuts
• Tree nuts (unless added)
• Soy (unless present in a specific yogurt brand)

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Tips for Success

• Use full-fat Greek yogurt for the creamiest texture.
• Bring eggs to room temperature for smoother mixing.
• Do not overmix after adding the cornstarch.
• Chill thoroughly before slicing for clean, neat pieces.
• If the top browns too quickly, loosely cover with foil during the last 15 minutes of baking.

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Variations

Lemon Custard Cake

Add an extra teaspoon of lemon zest.

Vanilla Custard Cake

Use 2 teaspoons of vanilla extract.

Orange Version

Replace the lemon juice and zest with orange juice and orange zest.

Berry Version

Fold in 1 cup of fresh blueberries or raspberries before baking.

Coconut Version

Add ½ cup unsweetened shredded coconut.

Chocolate Chip Version

Fold in ½ cup mini chocolate chips.

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Frequently Asked Questions (Q&A)

Q: Why did my cake crack on top?
A: A few cracks are normal and often happen if the oven is slightly hot or the cake is baked a little longer. The flavor and texture are usually unaffected.

Q: Why is the center jiggly?
A: The center should wobble slightly when removed from the oven. It will continue to set as it cools and chills.

Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes, but regular yogurt has more moisture. Straining it through cheesecloth for a few hours helps produce a firmer cake.

Q: Can I make this without sugar?
A: Yes. You can use a granulated sugar substitute suitable for baking. Follow the conversion recommendations on the product label.

Q: Can I make it gluten-free?
A: Yes. Cornstarch is naturally gluten-free, but check that all packaged ingredients are certified gluten-free if needed.

Q: Can I use low-fat yogurt?
A: Yes, though the cake will be less rich and may be slightly less creamy.

Q: Can I make it ahead of time?
A: Yes. It actually tastes even better after chilling overnight.

Q: Can I freeze leftovers?
A: Yes. Wrap slices well and freeze for up to 2 months. Thaw in the refrigerator before serving.

Q: Why is my cake watery?
A: Excess moisture can result from using regular (not Greek) yogurt, underbaking, or slicing before the cake has fully cooled and chilled.