Sift the cornstarch directly into the bowl to avoid lumps. Gently fold it in using a spatula until the batter is homogeneous.
3. Prepare the pan
Line a round 18–20 cm (7–8 inch) baking pan with lightly greased or slightly damp parchment paper. This ensures the cake won’t stick and will be easy to release.
4. Bake the cake
Pour the batter into the prepared pan. Smooth out the surface with a spatula so the cake bakes evenly. Place it in a preheated oven at 180°C (350°F) and bake for about 50 minutes, or until the outside is lightly golden and the center is set.
5. Cool and serve
Once baked, let the cake cool in the pan for at least 30 minutes before unmolding. This allows the texture to firm up and prevents the cake from breaking apart.
Tips for the Best Greek Yogurt Cake
Creamier version: Replace half of the Greek yogurt with light ricotta or mascarpone for a richer taste.
Avoid cracks: Bake at a slightly lower temperature (170°C / 340°F) for a smoother top.
Flavor boosters: Add lemon zest, orange zest, or a pinch of cinnamon to the batter.
Sweeter version: Drizzle with honey or maple syrup before serving.
Serving Suggestions
This cake is wonderfully versatile. You can enjoy it plain, but here are some topping ideas to make it extra special:
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