Creamy Baked Yogurt Custard Cake

Here’s the recipe for the dish in your photo — a Creamy Baked Yogurt Custard Cake (sometimes called yogurt pudding cake). It’s soft, lightly sweet, and sliceable once chilled.

- Creamy Baked Yogurt Custard Cake

- Ingredients

1 liter plain yogurt (full-fat, thick)

2 large eggs

4–5 tbsp sugar (adjust to taste)

2 tbsp cornstarch (or flour)

1 tsp vanilla extract

Zest of 1 lemon (optional)

Pinch of salt

- Instructions

Preheat oven to 170°C (340°F).

In a bowl, whisk yogurt + eggs until smooth.

Add sugar, cornstarch, vanilla, salt, and lemon zest. Mix well until creamy and lump-free.

Pour mixture into a lined or greased baking pan (20–22 cm).

Bake for 45–55 minutes until set and lightly golden on top.

Cool completely, then refrigerate 2–3 hours for best texture.

Slice and serve cold or slightly chilled.