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Preheat your oven to 350°F (175°C). (See notes section for air fryer instructions). Grease the interior of a 6 inch springform pan. Line the bottom and sides with parchment paper.
Add yogurt and condensed milk to a mixing bowl and whisk until smooth.
Sift in the cornstarch through a fine mesh strainer, 1 tablespoon at a time, whisking after each addition until no lumps remain.
Stir in lemon juice and zest until evenly incorporated.
Transfer the batter to your prepared cake pan.
Bake the cake for about 45-55 minutes or until cake is no longer wobbly in the center. The cake will remain pale but may be lightly browned/tanned around the edges and lightly browned on the surface.
Remove cake from the oven and allow it to cool completely.
Place the cake in the fridge for several hours to set.
Once set, carefully remove the cake from the pan.
If desired, you can decorate the cake before serving.