Preheat the oven to 350°F (180°C) and lightly grease a 10-inch bundt or ring cake pan with oil or butter, then dust it with a little flour.

Crack the eggs into a large mixing bowl and whisk them until smooth and slightly frothy.

Add the granulated sugar and whisk for about 1–2 minutes until the mixture becomes pale and slightly thick.

Pour in the plain yogurt and vegetable oil, then mix until the batter looks smooth and creamy.

Stir in the fresh lemon zest so the citrus aroma spreads evenly through the batter.

In a separate bowl, combine the flour, baking powder, and salt.

Gradually add the dry ingredients into the wet mixture while gently folding the batter to avoid overmixing.

Continue mixing just until the flour disappears and the batter becomes smooth and lump-free.

Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula.

Place the pan in the oven and bake until the cake becomes golden and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and allow it to cool for about 10–15 minutes in the pan.

Carefully transfer the cake to a wire rack and let it cool completely.

Dust the top with powdered sugar before slicing and serving.