This Light & Fluffy Yogurt Cloud Cake is a 5-ingredient wonder! Airy, tangy, and naturally gluten-free, it’s the easiest cake you’ll ever bake.

Scale

3 large eggs, separated

1/2 cup granulated sugar

1 tsp lemon zest

1 cup Greek yogurt (full fat)

1/4 cup cornstarch

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1. Preheat oven to 350°F (175°C). Line a round pan with parchment.

2. Beat yolks with sugar until pale, then mix in yogurt, lemon zest, and cornstarch.

3. Whip egg whites until stiff peaks form.

4. Fold whites into yolk mixture gently.

5. Pour into pan and bake 35–40 minutes.

6. Cool slowly in oven, then serve with powdered sugar or berries.

Best enjoyed the same day, but can be stored in the fridge for 3 days. Serve with fresh fruit or honey drizzle for extra flavor.