With fresh fruit: strawberries, blueberries, or sliced peaches.
With a homemade compote: simmer raspberries or cherries with a bit of sweetener for a tangy sauce.
With a dusting of powdered sugar or cinnamon for a café-style look.
With a yogurt glaze: mix Greek yogurt with a spoonful of honey and spread lightly on top.
Storage and Make-Ahead
Store in an airtight container in the refrigerator for 2 to 3 days.
It tastes even better the next day as the flavors deepen.
For longer storage, slice the cake and freeze it in portions. Simply thaw at room temperature or warm slightly before serving.
Why You’ll Love This Recipe
Protein-rich: Thanks to Greek yogurt and eggs, it’s more filling than traditional cakes.
Lower in sugar: You control the sweetener. Perfect for those watching sugar intake.
Gluten-free option: Since it uses cornstarch instead of flour, it’s naturally gluten-free.
Quick and simple: Just mix, bake, and enjoy.
Final Thoughts
This Greek Yogurt Cake is the perfect example of how a few simple ingredients can come together to create something delightful. It’s light, creamy, slightly tangy, and endlessly customizable. Whether you serve it plain for breakfast, decorated for a family gathering, or dressed up with toppings for a festive dessert, it will always impress.
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