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
3-Ingredient Greek Yogurt Cake
Servings 8 servings
Ingredients
- 4 eggs
- 1 cup Greek yogurt
- 1 cup condensed milk or coconut condensed milk
- Optional: Zest of 1 lemon or 1 tsp vanilla extract
Instructions
- 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.
Baking
- 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.
Serving
- Remove the chilled cake from the fridge and dust with powdered sugar, if desired.
Tips
- 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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Omg absolutely deliscious, my daughter and I ate the whole cake.