Preheat the oven:
Start by preheating the oven to 350°F (175°C). Butter a loaf pan or line it with parchment paper to prevent sticking.
Mix the wet ingredients:
In a large bowl, combine the eggs and sugar. Beat together until light and fluffy. Add the lemon zest, Greek yogurt, and mascarpone (or cream cheese as a substitute). Mix until smooth and combined.
Add the cornstarch:
Sift the heaping tablespoon of cornstarch into the wet ingredients. This will thicken the mixture and give the cake structure without the wheat. Mix until combined, making sure there are no lumps.
Bake the cake:
Pour the mixture into the prepared pan. Smooth the surface with a spatula to ensure even cooking. Place in the preheated oven and bake for about 35 to 40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for a few minutes before transferring to a wire rack to cool completely. The cake can be enjoyed as is, or for an added touch, dust with icing sugar or garnish with fresh berries before serving.
Enjoy this quick and delicious wheat-free Greek yogurt cake that comes together in minutes! Perfect for when you’re craving something sweet but in a hurry.
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