Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) round cake pan with parchment paper and lightly grease it.
In a large mixing bowl, whisk together the yogurt, sugar, and oil until smooth and slightly frothy, about 2 minutes. The mixture should look creamy and well combined.
Add the eggs one at a time, whisking well after each addition. You’ll notice the batter becoming glossy and slightly thicker.
Sift the flour, baking powder, and salt together through a fine sieve, then gently fold into the wet mixture with a spatula. Do this carefully to keep the batter airy; stop just as the flour disappears.
Pour the batter into your prepared pan, smoothing the top with the spatula. Give the pan a gentle tap on the counter to settle the batter and release any bubbles.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake will smell sweet and tangy as it bakes.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack and cool completely for another 20 minutes. It should feel springy but not wet when gently pressed.
Once cooled, dust the cake with powdered sugar or top with fresh seasonal fruits. Slice and enjoy this tender, flavorful treat that’s perfect for a quick celebration or a casual afternoon.
