9-inch (23 cm) round springform pan or a 9-inch cake pan
Large mixing bowl and whisk
Rubber spatula
Parchment paper
Prep the pan: Heat oven to 350°F (175°C). Grease the pan and line the bottom with parchment for easy release.
Whisk wet ingredients: In a large bowl, whisk the eggs and sugar until slightly thickened and pale, about 1 minute by hand. Whisk in the Greek yogurt until smooth. Add vanilla and lemon zest if using.
Add flour: Sift the flour over the bowl to prevent lumps. Whisk gently just until combined. Do not overmix—stop when no dry streaks remain.
Fill the pan: Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan once on the counter to release big air bubbles.
Bake: Bake for 38–45 minutes, until the top looks golden and a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
Cool: Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then transfer to a rack to cool completely.
Finish and serve: Dust with powdered sugar or top with fresh berries, a drizzle of honey, or a spoon of jam. Slice and enjoy.
