Wash the lemon thoroughly and grate the rind for zest.

Preheat oven to 180 C (350 F).

In a mixing bowl, combine yogurt, sugar, and lemon zest.

Add eggs and oil to the bowl.

Mix the wet ingredients well.

Measure the flour, ensuring not to pack it.

Add flour and baking powder to the bowl.

Sift the dry ingredients into the wet ingredients and combine thoroughly.

Grease a baking pan with butter.

Pour the batter into the prepared pan.

Tap the pan on the counter to release trapped air.

Bake at 160 C (320 F) for 30-35 minutes.

Increase the oven temperature to 180 C (350 F) and bake for another 5-10 minutes until golden brown.

Insert a skewer or toothpick into the center of the cake; if it comes out clean, the cake is done.

To clean lemons, wet hands, rub lemon with baking powder, and rinse.