Yogurt Plumcake

In a bowl, place the eggs, add the powdered sugar and grated lemon zest, and whisk them a little; gradually pour in the yogurt, add the sifted flour together with the baking powder and a pinch of salt, the melted butter in a small pan, and mix the ingredients

Line a 1-liter mold, lightly buttered, with a sheet of parchment paper and brush it with the remaining melted butter; pour the mixture into the prepared mold up to 2/3 of its capacity and bake the plumcake in a preheated oven at 180 degrees for about 50 minutes

Once cooked, remove it from the mold, remove the parchment paper, let it cool, and sprinkle it with powdered sugar