4 Ingredient Creamy Lemon Yogurt Cake
This lemon yogurt cake is very cream, sweet and a little tangy. It's an easy one-bowl recipe that is just four ingredients.
Ingredients
- 1 3/4 cups (390 g) nonfat plain Greek yogurt
- 1 cup (237 ml) full fat sweetened condensed milk
- 4 tbsp (32 g) cornstarch
- 3 tbsp (1.5 oz/44 ml) lemon juice + 1 tbsp lemon zest, from one large lemon
Instructions
- Grease the interior of a 6-inch round cake pan or a 6-inch round springform pan with cooking oil spray and then line bottom and sides with parchment paper.
- Add yogurt and condensed milk to a large mixing bowl. Make sure to use a spatula to scrape the sides of your measuring cups so that all the condensed milk and yogurt that gets stuck on the sides ends up in the mixing bowl. Whisk until smooth. Sift in the cornstarch, 1 tablespoon at a time, whisking after each addition until no lumps remain.
- Stir in lemon juice and zest until evenly incorporated. Pour batter into prepared cake pan.
- To cook in the air fryer: Preheat air fryer to 315°F (157°C) and bake for about 23 minutes. The surface of the cake should look done and have a partial caramelized appearance (the caramelization won't be completely even across). The cake should not be very jiggly but the center should not be fully set.
- To cook in the oven: Preheat oven to 350°F (177°C). Bake for about 45 minutes or until the surface of the pan looks fully cooked (but it will remain white in color except around the edges which will turn slightly brown) and the cake should be pulling away from the sides of the pan. The cake should not be very jiggly but it is okay if the center doesn't seem fully set.
- Let cake cool for several hours before eating. You can do this two ways and the texture will be different depending on which method you choose. You can cool the cake at room temperature. When the cake is cooled, it will be set enough that you can plate it and cut it, but the center will remain very creamy and gooey. This is similar to a Basque cheesecake type of texture. If you prefer a fully set and firmer cake like American cheesecake, place the cake in the fridge to cool. After a few hours, the cake should be fully cooled and have a denser firmer texture.
Notes
- This cake is best made a day ahead of time. It can be made the same day you plan on serving it, but it needs a few hours to let it cool and set.
- Make sure to sift in the cornstarch. This can be done with just a simple mesh strainer. Sifting in the cornstarch helps to make sure it is easily mixed in as it can be hard to see lumps of cornstarch in the batter.
- Make sure to use a thick Greek yogurt. It should be thick enough that when you spoon it and hold the spoon upside down, it won't slide off easily. I like Fage and Kirkland brands.
- You should only need 1 large lemon, but don't use the whole thing. Measure out 3 tbsp of lemon juice and 1 tbsp of zest.
- Add the lemon juice and zest at the end. If you add it with the other ingredients, you won't be able to see the cornstarch lumps.
- Don't leave out the zest. It gives a lot of lemon flavor. You can't use too much lemon juice because it will make the batter too runny.
- I use this Wilton 6-inch round pan.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1slice, Calories: 172kcal, Carbohydrates: 27g, Protein: 5g, Fat: 3g, Saturated Fat: 2g, Sodium: 54mg, Fiber: 3g, Sugar: 23g, NET CARBS: 24
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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