Preheat your oven to 320°F (160°C).
Line a 7-inch round cake pan with parchment paper, ensuring the sides are covered to prevent sticking.
Beat the Egg Whites:
In a clean, dry mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. This step ensures the cake becomes light and fluffy.
Mix the Wet Ingredients:
In another bowl, whisk together the egg yolks, yogurt, lemon juice, and sugar until smooth.
Combine the Mixtures:
Gradually fold the egg whites into the lemon-yogurt mixture in three batches. Use a spatula to gently fold, avoiding overmixing to maintain the airiness of the batter.
Bake the Cake:
Pour the batter into the prepared pan and tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool completely in the pan before removing it. Dust with powdered sugar or garnish with lemon zest for a decorative touch.
Serving and Storage Tips
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