Ingredients
Scale
- 1 cup nonfat Greek yogurt
- 2 large eggs
- 1/4 cup granulated sugar or sugar substitute
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
- Zest of 1/2 lemon (optional)
- Parchment paper or cooking spray for pan
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment.
- Whisk yogurt, eggs, sugar, and vanilla until smooth and airy.
- Whisk in flour, baking powder, baking soda, and salt until just combined.
- Fold in lemon zest if using. Pour into prepared pan and smooth the top.
- Bake 20–25 minutes until a toothpick comes out clean. Let cool completely before slicing.
- Dust lightly with powdered sugar or serve with fresh berries if desired.
Notes
- Chill leftovers for up to 3 days in the fridge.
- To make dairy-free, substitute with coconut yogurt and plant-based milk, adjusting flour as needed.
- For extra height, beat eggs separately and fold in gently.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Bake
- Cuisine: American
- Diet: Vegetarian, Low Calorie
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 120 Kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 60 mg
