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Place yolks in one bowl and whites in another. Combine egg yolks, Greek yogurt, flour, cornstarch, and lemon zest until smooth. Beat the egg whites with sugar until stiff peaks form. Gently fold in the whipped egg whites, ensuring you don’t deflate the mixture. Line a 22 cm (8.5-inch) cake pan with parchment paper. Place it inside a larger baking dish.
Pour water into the outer baking dish, filling it halfway up the cake pan.
In a preheated oven, bake at 150°C (300°F) for 30 minutes, then reduce the temperature to 140°C (285°F) and bake for another 30 minutes.
Let the cake cool completely before removing it from the pan. Slice and enjoy!