Yogurt Cake
This gluten-free Yogurt Cake is simple and delicious. Using only 4 ingredients, dress it up with powdered sugar and berries on the top for extra sweet and fruity flavors.
Save as PDFIngredients
Servings: 8 slices
- 315 grams yogurt, whole milk
- 4 extra large eggs
- 5 tablespoons cornstarch
- 1/4 cup Florida Crystals® Organic Raw Cane Sugar
Instructions
Step 1: Preheat oven to 350°F.
Step 2: Line springform pan. Cut parchment paper to fit bottom lid.
Step 3: Spray pan and place parchment in pan. Set aside.
Step 4: Place yogurt in a bowl. Add sugar and whisk to blend.
Step 5: Add eggs one at a time. Whisk to incorporate before adding each additional egg.
Step 6: Sift cornstarch over mixture. Whisk to be sure there are no lumps.
Step 7: Pour mixture into pan.
Step 8: Bake for 50 minutes. Cake will puff up. Rotate pan.
Step 9: Bake for 10 minutes more. It will start to brown, so watch every few minutes.
Step 10: When the cake is dark tan, remove and let cool on a rack for 30 minutes.
Step 11: Refrigerate for 2 hours. Let cool to room temperature (15 minutes) before serving.
