Italian Lemon Cake

Preheat the oven to 170°C on static mode and line the bottom of a 20 cm springform pan with parchment paper.

Wash and dry the lemon, finely grate the zest, then squeeze the juice and strain out the seeds.

In a large bowl, beat the eggs with the sugar for a few minutes until the mixture turns pale and becomes light and fluffy.

Stir in the yogurt and lemon zest, then pour in the sunflower oil in a thin stream. Add the lemon juice and salt, and mix until smooth.

In a separate bowl, combine and sift the flour, cornstarch, and baking powder. Gradually fold the dry mixture into the wet one, whisking or mixing on low speed until no lumps remain.

Pour the batter into the pan, smooth the top, and bake on the middle rack of the oven for 45 minutes. After 40 minutes, check with a wooden skewer: it should come out dry or with just a few dry crumbs.

Let the cake rest in the pan for 10 minutes, then carefully remove it and let it cool completely on a wire rack.

Before serving, dust the cake with powdered sugar and cut into portions.