- Preheat the oven
Preheat your oven to 350°F (175°C). Line a small loaf pan with parchment paper. - Mix the yogurt and eggs
Add the Greek yogurt and eggs to a large bowl. Whisk until completely smooth. - Add the sweetener and flavoring
Add the sweetener, vanilla extract, lemon juice, and a small pinch of salt. Mix well. - Add the dry ingredients
Sift in the cornstarch and baking powder. Whisk gently until you have a smooth, lump-free batter. - Pour into the pan
Pour the batter into the prepared loaf pan and gently tap the pan on the counter to remove large air bubbles. - Bake
Bake for approximately 35–45 minutes, or until the top is lightly golden and the center is mostly set. - Cool completely
Remove from the oven and allow the cake to cool in the pan. For the best creamy texture, refrigerate it for at least 2 hours. - Serve
Remove from the pan, dust lightly with powdered sweetener if desired, and slice.
💡 Tip: For an even creamier texture, refrigerate the cake overnight. It becomes firmer and tastes almost like a light cheesecake.
Serving: Cut into 8 slices. If you use nonfat yogurt and a zero-calorie sweetener, the calories can be kept quite low, but the actual amount should be calculated from your specific ingredients.
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