Yogurt cake

Bake:
Pour batter into prepared pan, smoothing top if necessary. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and Serve:
Let the cake cool slightly in the pan before transferring to a wire rack. Serve plain or with icing sugar, fresh fruit or a drizzle of honey.
Serving Suggestions:
Serve with fresh berries or a dollop of whipped cream for extra freshness.
Pair with a cup of hot coffee or tea for a delicious morning or afternoon treat.
Cooking Tips:

Add lemon or orange zest for a refreshing citrus twist.
If using Greek yogurt, thin it slightly with milk for a lighter texture.

Be sure to sift the cornstarch to avoid lumps in the batter.
Nutritional Benefits:
Yogurt provides probiotics, calcium, and protein, making this cake a nutritious option compared to other desserts.
Cornstarch helps lighten the texture of the cake while being gluten-free, making it suitable for those avoiding gluten.
Nutritional Information:
Vegetarian: Yes
Gluten-Free: Yes (make sure cornstarch is gluten-free)
Dairy-Free: No
Nut-Free: Yes
Nutritional Values ​​(per serving, about 8 servings):
Calories: ~130 kcal
Protein: 5 g
Fat: 6 g Carbohydrates
: 14 g
Fiber: 0 g
Sugar: 10 g
Sodium: 50 mg
Storage:
Room Temperature: Store in an airtight container for up to 2 days.