Preheat your oven to 350°F (175°C) so it reaches the correct temperature before baking. Line a small baking dish with parchment paper or lightly grease it, making sure the bottom and sides are well covered to prevent sticking and to make slicing easier later.

Add the Greek yogurt and eggs to a mixing bowl. Whisk thoroughly until the mixture is completely smooth and creamy, with no visible streaks of egg. Take your time here, as proper mixing helps create a light, fluffy texture in the finished cake.

Slowly pour in the fresh lemon juice while continuing to whisk. Adding it gradually helps the mixture combine evenly without curdling. Keep whisking until the batter looks uniform, slightly thickened, and glossy.

Pour the batter into the prepared baking dish. Use a spatula or the back of a spoon to gently smooth the top so the cake bakes evenly and doesn’t rise unevenly in the oven.

Place the dish on the center rack of the oven and bake until the cake is set in the middle and lightly golden around the edges. The top should look firm, and a gentle press in the center should spring back slightly.

Remove the cake from the oven and let it cool completely in the dish. Cooling allows the cake to fully set and develop structure, making it much easier to slice cleanly without breaking.