Zest of 1 lemon
4 plain unsweetened Greek yogurts (125 g each) = 2 cups (500 g) Greek yogurt
8 ounces (about 1 cup or 250 g) mascarpone or cream cheese
1 heaped tablespoon of cornstarch
Instructions:
Preheat oven:
Start by preheating the oven to 175°C (350°F). Butter a cake tin or line it with baking paper to prevent it from sticking.
Mix wet ingredients:
In a large bowl, combine eggs and sugar. Beat them together until light and fluffy. Add the lemon zest, Greek yogurt and mascarpone (or cream cheese instead). Mix everything until you obtain a smooth and homogeneous preparation.
Add the cornstarch:
Sift the heaping tablespoon of cornstarch into the wet ingredients. This will thicken the mixture and give structure to the cake without the need for wheat. Mix until smooth, 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.
Let cool and serve:
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