Wheat-Free Greek Yogurt Cake

Instructions:

Preheat oven:
Start by preheating the oven to 175°C (350°F). Butter a cake mold 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 as a substitute). 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