Instructions
1. Prepare the oven
Preheat the oven to 340°F (170°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
2. Mix eggs and yogurt
In a large bowl, whisk the eggs until smooth. Add the Greek yogurt and whisk until the mixture becomes creamy and fully combined.
3. Add dry ingredients
Sift the powdered sugar and cornstarch into the bowl to avoid lumps. Mix well until a smooth batter forms.
4. Add lemon flavor
Stir in the lemon zest and fresh lemon juice and mix gently until evenly incorporated.
5. Bake the cake
Pour the batter into the prepared pan and bake for 50 minutes.
6. Finish baking
Increase the oven temperature to 350°F (175°C) and continue baking for another 20 minutes, until the top becomes lightly golden.
7. Cool the cake
Remove from the oven and allow the cake to cool in the pan for about 2 hours. For the best texture, refrigerate it before slicing.
8. Serve
Slice and serve chilled. You can garnish with extra lemon zest, powdered sugar, or fresh berries if desired.
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