In a big bowl whisk eggs and sugar. If you’d rather do it with the electric mixer, go ahead. You must carry on whisking until the mix is frothy.

Wash the lemon very well and zest the yellow skin being careful to not take the pith.

Add the zest, yogurt, melted butter, baking powder, flour, and salt to the bowl and incorporate everything in a homogeneous mix. This step is better if you do it by hand with your spatula.

Pour the mix to a previously greased and floured cake pan.

Bake for 35 minutes or until a toothpick comes out clean from the center of the cake, the texture is spongy and looks golden-colored.

Take the cake out of the oven and let it rest for about 10 minutes over a rack for it to cool down and it can be easily unmolded.

Once unmolded and separately in a small bowl, juice the lemon and with the spoon start adding the powdered sugar to mix it with the lemon juice. Do it until the texture of the drizzle is silky and creamy. If for any reason you end up with a thicker texture than desired, add a few drops of water to soften it.

Drizzle the amount you desire on top of the cake with the spoon taking into consideration how sweet you would like your cake. So, this is completely up to you. Another option is to just dust the cake with a little powdered sugar, but you would miss out on the acidity note of the lemon juice. This is just another choice.