Divide the eggs yolk from the eggs white and beat these last ones with two tablespoons of sugar.
Beat the eggs yolks with the rest of the sugar, add the butter, the lemon juice with its peel grated, the yoghurt and, finally, the flour sifted with the baking powder.
Add the beaten eggs white and pour the mixture into a well buttered cake tin of 22cm of diameter.
Cook at 180° in the static oven for about 40 min. You have to control the backing with a toothpick and don’t go beyond the 40 min so that the cake retains the necessary humidity that makes it wonderful. Serve it sprinkled with icing sugar.