Ingredients

• Greek yogurt (full-fat or 2%)
  2 cups (500 g)
• Large eggs (room temperature)
  3
• Cornstarch
  ½ cup (60 g)
• Sweetener of choice:
• Erythritol (sugar-free option)
  ½ cup (100 g)
• Honey or maple syrup
  ⅓ cup (115 g)
• Granulated sugar
  ½ cup (100 g)
• Natural vanilla extract
  3 drops (or 1 tsp)
• Salt (optional)
  Pinch
• Baking powder (for lift)
  1 tsp

Instructions

1. Preheat your oven to 180°C (350°F). Prepare an 18-20 cm (7-8 inch) round springform pan by lining the bottom with parchment paper and lightly greasing the sides.
2. In a large mixing bowl, combine Greek yogurt, eggs, selected sweetener, and vanilla extract. Whisk until the mixture is perfectly smooth and homogenous.
3. Sift the cornstarch and baking powder into the wet ingredients. Using a spatula, gently fold until just combined. Be careful not to overmix the batter.
4. Pour the batter into the prepared pan and smooth the surface. Bake for 45-55 minutes until the top is golden and the edges pull away from the pan.
5. Allow the cake to cool in the pan for 30 minutes before transferring to a wire rack. For optimal texture, cool completely before slicing.