Preheat your oven to 350°F (175°C). Grease a 6-inch round cake pan and line the bottom with parchment paper.

In a large bowl, combine 2 cups of nonfat vanilla Greek yogurt and 3 large eggs. Whisk until smooth and well blended.

Gradually add 1 cup of cornstarch to the mixture and fold it in using a spatula until well incorporated.

Pour the batter into the prepared cake pan and level the surface. Ensure a cohesive batter for even baking.

Bake for about 30-35 minutes until edges pull away and a toothpick inserted comes out clean.

Cool in the pan for 10 minutes. Remove from pan and place on a wire rack to cool completely before refrigerating for at least 2 hours.