🍰 CAKE Breakfast? The Most Unbelievable Recipe! 🤤

Ingredients

• 2 cups Plain Greek Yogurt (full‑fat for best texture; can substitute regular plain yogurt)
• 4 Large Eggs (room temperature)
• 0.5 cup Cornstarch (sifted; gives the cake its light crumb)
• 1 tsp Pure Vanilla Extract (optional, adds subtle flavor)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT10M

   Temperature: 350°F

2. Prepare Loaf Pan

   Line the loaf pan with parchment paper, allowing the paper to overhang the sides for easy removal.

   Time: PT5M

3. Combine Yogurt and Eggs

   In the mixing bowl, add 2 cups of Greek yogurt and 4 eggs. Whisk vigorously until the mixture is smooth, pale, and slightly frothy.

   Time: PT5M

4. Add Vanilla (Optional)

   Stir in 1 tsp pure vanilla extract, if using, just until combined.

   Time: PT1M

5. Incorporate Cornstarch

   Sift ½ cup cornstarch over the yogurt‑egg mixture and whisk until completely smooth with no lumps.

   Time: PT2M

6. Transfer to Pan

   Pour the batter into the prepared loaf pan and smooth the top with the spatula.

   Time: PT2M

7. Bake

   Place the pan in the oven and bake for 45 minutes, or until the top is deep golden brown and a thin crust forms. The center should be set but still slightly wobbly; it will firm up as it cools.

   Time: PT45M

   Temperature: 350°F

8. Cool and Unmold

   Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.

   Time: PT15M

9. Serve

   Slice and serve plain or topped with fresh fruit, honey, or toasted nuts.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

12 g

Fat

5 g

Fiber

0 g