Next, I add the Greek yogurt and eggs to a large mixing bowl. I whisk them together until the mixture is completely smooth and creamy, with no visible streaks of egg.
I pour in the vanilla syrup and continue whisking until everything is evenly combined. The batter should be smooth and pourable.
I transfer the batter into the prepared cake pan and gently tap the pan on the counter a few times to remove any large air bubbles.
I bake the cake for about 35–45 minutes, or until the top is lightly golden and the center is set but still has a slight jiggle.
Once baked, I let the cake cool completely before removing it from the pan. For the best texture, I refrigerate it for at least 2 hours before slicing.
Pro Tips for Best Results
Use thick Greek yogurt for a creamier and more stable cake. Whisk the ingredients just until smooth rather than aggressively incorporating lots of air. Letting the cake cool completely and chill before slicing gives it a much better texture.
Common Mistakes to Avoid
Avoid overbaking the cake, as this can make the texture dry and rubbery. I also recommend waiting until the cake has cooled and chilled before cutting it, since it continues to firm up as it cools. (See the next page below to continue…)
