Ingredients :

• The yogurt — It does all the heavy lifting. Use full-fat yogurt, preferably Greek — the 0% version will give you something drier and uninspiring. The thick texture of Greek yogurt creates that creamy sensation in the crumb. If you only have classic plain yogurt, it works, but the result will be a bit less indulgent.
• The eggs — You’re going to separate them, whites on one side, yolks on the other. This is the only meticulous step in this recipe. No yolk in the whites — a single drop is enough to prevent the peaks from rising properly.
• The lemon — Both zest and juice. Don’t skip this step. The lemon cuts through the richness of the yogurt and prevents the cake from tasting flat. If you really don’t like acidity, replace with vanilla — but the lemon is what makes this cake memorable.
• The flour — Very little is needed — that’s intentional. This isn’t a cake built with flour; it’s a cake lightened with whipped egg whites. Standard all-purpose flour is fine, no need for special cake flour or cornstarch.