3-Ingredient Yogurt Cake
Ingredients
- 1 cup (245 g) plain Greek yogurt
- 4 large eggs
- ½ cup (120 g) sweetened condensed milk
Instructions
- Preheat your oven to 170°C (340°F). Grease or line a 6-inch (15 cm) round cake pan with parchment paper.
- In a large bowl, whisk together the Greek yogurt, eggs, and sweetened condensed milk until the mixture is smooth.
- Pour the batter into the prepared cake pan.
- Bake for 35–45 minutes, or until the top is lightly golden and the center is just set.
- Let the cake cool completely in the pan, then refrigerate for 2–3 hours before slicing. Chilling gives the cake its best texture.
Optional Toppings
- Fresh strawberries, blueberries, or raspberries
- A dusting of powdered sugar
- Honey or maple syrup
- Lemon zest
- Whipped cream
Tips
- Use full-fat Greek yogurt for the creamiest texture.
- Don’t overmix the batter—whisk just until smooth.
- The cake will puff up while baking and settle as it cools; this is normal.
- Store leftovers in the refrigerator for up to 4 days.