2 Ingredient No Bake Lemon Yogurt Cake
This no bake lemon yogurt cake doesn't require any baking or cooking. You only need 2 ingredients to make it. The cake has soft, sponge cake layers and creamy, tangy, lemon yogurt filling.
Ingredients
- 42 ladyfingers
- 6 cups (1437g) lemon Icelandic skyr yogurt, can use lemon Greek yogurt, see note
Instructions
- Line a 9 x 9 inch pan with parchment paper, leaving enough overhang above the cake pan that can be gripped like handles to easily lift up the cake out of the pan later.
- Line the bottom of the prepared pan with a layer of ladyfingers. You should have about 14 ladyfingers (2 rows of 7).
- Add 2 cups (479g) of yogurt over the ladyfingers and use a small offset spatula to spread it evenly across. Try to only spread the yogurt out enough to cover the ladyfingers and not past the ladyfingers. Repeat this process two more times, so you should have a total of 6 layers. The final layer is yogurt. For the final yogurt layer, you can make it a little bit thinner; just enough to generously cover the surface. Lightly cover the surface of the baking pan with plastic wrap.
- Place the cake into the fridge for about 4 hours or overnight to allow the ladyfingers to soften and yogurt to thicken. Keep the cake in the fridge until ready to serve. If desired, you can also add a frosting or fresh fruit on top for decoration before serving. The whipped cream frosting recipe I used is provided in the recipe notes. You can also add more yogurt for the frosting instead of whipped cream, fruit, and dust with powdered sugar. Store any uneaten cake in an airtight container in the fridge.
Notes
- The cake in the photos is cut into generous large slices. I do recommend smaller slices for serving, around 12 slices or more.
- I used Balocco Savoiardi ladyfingers.*
- Yogurt note: I like using Icelandic skyr yogurt which has a thicker consistency. If you find skyr yogurt not sweet enough, you can mix in a little honey or other liquid sweetener to sweeten it. If you prefer Greek yogurt, try to use a brand that has a thick consistency. If it's too runny, it will make the ladyfingers too soft and the cake less set. I used Siggi's lemon yogurt.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional Whipped Cream Frosting:
- 2 cups heavy cream
- 3 tbsp granulated white sugar
- Add cold heavy cream and sugar to a large mixing bowl. Beat on highest speed until soft peaks form. Frost over the surface of the cake.
Serving: 1slice, Calories: 230kcal, Carbohydrates: 33g, Protein: 14g, Fat: 6g, Saturated Fat: 3g, Sodium: 88mg, Sugar: 20g, NET CARBS: 33
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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