MyGreekitchen Yogurt Cake.

A 4-ingredient dessert that feels like a hug from home.Some of the best Greek recipes are the simplest — made with just a few good ingredients, a little love, and that unmistakable Mediterranean warmth.

This MyGreekitchen Yogurt Cake is exactly that kind of recipe.

No crust. No flour. No mixer.

Just Greek yogurt, sweetened condensed milk, a few eggs, and a touch of vanilla or lemon zest.

What you get?

A smooth, creamy cake that tastes like a light cheesecake and a baked custard had a baby. The top turns golden and slightly caramelized — especially if you bake it in the air fryer, which I love for this.

It’s simple, elegant, and deeply satisfying.

Perfect for summer nights with a spoonful of Greek spoon sweet… or just a little powdered sugar.

Why you’ll love it:

Only 4 main ingredients

No crust, no fuss

Creamy, naturally sweet flavor

Bakes in the oven or the air fryer

Perfectly Greek — light, fresh, and comforting

Let me know if you try it — tag me @mygreekitchen and use the hashtag #MyGreekitchenYogurtCake so I can share your creations.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

500gr Greek yogurt (plain, full-fat)

1 can (397g) sweetened condensed milk

3 large eggs

1 tsp pure vanilla extract (or zest of 1 orange)

Optional: Powdered sugar for dusting

Directions

Prepare the pan.

Line and lightly grease a 10-inch round cake pan (with parchment paper on the bottom and sides). Make sure it fits your air fryer if using one.

Mix the batterIn a large bowl, whisk the Greek yogurt until smooth. Add the condensed milk, eggs, and vanilla (or orange zest).

Mix until silky and fully combined.

Pour the batter into your prepared pan. Gently tap to remove air bubbles.

Air Fryer Method (fast & golden):

Preheat to 150°C / 300°F. Cook for 30–35 minutes, or until lightly golden and just set in the center. Cover loosely with foil halfway if browning too quickly

Oven Method:

Preheat to 160°C / 320°F (no fan). Bake for 35–40 minutes, until set with a slight jiggle in the center.

Let it cool completely in the pan. Then refrigerate for at least 4 hours or overnight.

Dust with powdered sugar before serving for a classic finish.

Texture:

Creamy, smooth, light. Like a cross between custard and cheesecake — but easier and healthier.

No crust. No flour. No fuss. Just goodness.

From MyGreekitchen to yours.

A Few Notes & Tips for the Perfect Texture

This cake is very similar to a soufflé-style dessert — light, airy, and creamy inside. It naturally rises in the oven while baking and may gently fall in the center as it cools. This is totally normal for custard-like cakes with no flour or crust.

But if you’d like to minimize the sinking:

Do not open the oven or air fryer door while baking — sudden changes in temperature cause collapse.

Let the cake cool gradually in the turned-off oven or fryer with the door slightly open.

Chill thoroughly before slicing — this helps it set and keeps its shape.

Serving Ideas & Toppings

This yogurt cake is lovely on its own, but here are some beautiful ways to serve it:

With seasonal fruits – berries, figs, or peaches on top

A drizzle of Greek honey – warm or cold, adds a golden touch

Citrus zest or spoon sweets – especially sour cherry or orange peel

With whipped cream or thick Greek yogurt + fruit

Light dusting of powdered sugar – classic and elegant

With a spoonful of marmalade, jam, or compote

With a scoop of ice cream of your choice

Let your imagination play — this cake is a perfect canvas for all things Greek and seasonal.

You can even serve it cold on a hot summer day, straight from the fridge, with a few fresh mint leaves for extra flair