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In a mixing bowl, whisk together the egg yolks with sugar, and cornstarch until smooth. Add the Greek yogurt and the lemon zest. Mix until well combined. In a separate clean bowl, add the egg whites with the sugar. Use an electric mixer to whip until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture using a spatula. Be careful not to overmix—fold just until incorporated to maintain the light texture.
Preheat the oven to 170°C (340°F). Pour the batter into a 20cm (8-inch) cake mold, leveling the top with a spatula. Bake for 45 minutes, or until the edges are golden and the center has a slight jiggle.
Let the cake cool in the pan before transferring to a serving plate. Dust with powdered sugar, slice, and serve!