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Introduction:
This wheat-free Greek yogurt cake is a delicious option for those looking for a gluten-free and slightly healthier alternative to traditional cakes. With a moist texture and a delicate lemon flavor, this cake is perfect for a quick and easy touch of sweetness.
Ingredients :
3 large eggs
3/4 cup (150 g) sugar
Zest of 1 lemon
4 plain unsweetened Greek yogurts (125 g each) = 2 cups (500 g) Greek yogurt
8 ounces (about 1 cup or 250 g) mascarpone or cream cheese
1 heaped tablespoon cornstarch
Instructions:
Preheat the oven:
Start by preheating the oven to 350°F (175°C). Butter a loaf pan or line it with parchment paper to prevent sticking.
Mix the wet ingredients:
In a large bowl, combine the eggs and sugar. Beat together until light and fluffy. Add the lemon zest, Greek yogurt, and mascarpone (or cream cheese as a substitute). Mix until smooth and combined.
