Preparation:
Preheat the oven to 180°C.
In a bowl, beat the eggs with the sugar and lemon zest.
Then add the yogurt, lemon juice, milk, flour, cornstarch and baking powder.
Pour the mixture into a cake tin lined with baking paper and bake in the oven for 40-45 minutes.
Once cooked, let the lemon and yogurt cake cool, then sprinkle with icing sugar and serve.
