Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan or a springform pan and line the bottom with parchment paper to ensure easy release.

In a large mixing bowl, combine the yogurt and granulated sugar. Stir until well blended.

Add the eggs one at a time, beating well after each addition.

Stir in the vegetable oil and lemon zest until the mixture is smooth and homogenous.

Sift the flour, baking powder, and baking soda together to ensure even distribution.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cake tough.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for about 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

Once cool, dust with powdered sugar if desired.

Serve as is, or with a dollops of whipped cream or a side of fresh fruit.

This cake pairs beautifully with a cup of coffee or tea.