Cloud-Like Moist and Soft Lemon Yogurt Cake (No Butter, No Oil)

Instructions:

1. Preheat the oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. In a large mixing bowl, whisk together the eggs and sugar until light and fluffy (about 3-5 minutes). This will help make the cake airy.

3. Add the plain yogurt, lemon juice, lemon zest, and vanilla extract to the egg mixture. Mix until well combined.

4. In a separate bowl, sift together the flour, cornstarch, and baking powder.

5. Gradually add the dry ingredients to the wet ingredients. Fold gently to combine, being careful not to deflate the batter.

6. Pour the batter into the prepared cake pan and spread it evenly.

7. Bake for about 25-30 minutes or until a skewer inserted in the center comes out clean, and the top is golden.

8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

9. Optionally, you can dust the cake with powdered sugar or top with a light glaze (a mix of powdered sugar and lemon juice) for extra sweetness.