Preheat your oven to 180°C (350°F). Grease and lightly flour a round 8-inch cake pan or line it with parchment paper for easy removal.

In a large mixing bowl, whisk together the eggs, granulated sugar, and pinch of salt until pale, light, and slightly thickened (about 2–3 minutes with a hand mixer or whisk). Stir in the plain yogurt, lemon zest, and freshly squeezed lemon juice until fully combined. Add the melted butter and mix gently to incorporate. Sift in the flour and baking powder. Fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix—lumps are okay!

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and 1–2 tablespoons of reserved lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker one. Drizzle the glaze over the cooled cake for a sweet, tangy finish.

Slice the cake into wedges and serve as-is or with a dollop of whipped cream or a dusting of powdered sugar. Pair with a hot cup of tea or coffee for a delightful treat.