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A must-try this holiday season! This Greek yogurt cake is made with three ingredients and will have your guests coming back for seconds. Recipe by: Jen from @z.e.n.e.r.g.y

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5 from 1 vote

3-Ingredient Greek Yogurt Cake

Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Rest 10 minutes
Servings 8 servings


  • 4 eggs
  • 1 cup Greek yogurt
  • 1 cup condensed milk or coconut condensed milk
  • Optional: Zest of 1 lemon or 1 tsp vanilla extract


  • Separate egg yolks and whites into two bowls.

Making the Batter

  • In a large mixing bowl, mix egg yolks, Greek yogurt, condensed coconut milk, and lemon zest (or vanilla extract) until smooth.

Whipping Egg Whites

  • In a clean, dry bowl, beat egg whites until they form firm peaks.

Combining Batter

  • Gently fold half of the whipped egg whites into the yolk mixture. Repeat with the other half until well combined.


  • Preheat the oven to 350°F (180°C). Line a 20cm (8-inch) round baking tin with parchment paper.
  • Pour the batter into the tin, and place it inside a larger pan with water about 2cm (3/4 inch) high.
  • Bake at 350°F (180°C) for 40 minutes, then reduce to 320°F (160°C) for 10 minutes until the cake rises and turns golden.
  • Turn off the oven, leave the cake inside for an hour, then let it cool to room temperature.
  • Refrigerate the cake for several hours or overnight.


  • Remove the chilled cake from the fridge and dust with powdered sugar, if desired.


  • Use a clean, dry, preferably metal bowl when whipping egg whites.
  • Adding 1/4 tsp of cream of tartar can help stabilize the egg whites.
  • Be careful not to add too much water to the water bath (up to 2cm high) to prevent a denser cake texture.
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