Use a hand mixer or whisk to beat the ingredients together until it reaches the ribbon stage. This is when the mixture falls in ribbons on the surface.
Zest two lemons and juice one. Add it to the mixing bowl along with the oil and yoghurt. Whisk the mixture together for a minute until everything is well combined.
Add the dry ingredients, the flour, baking powder and salt to the bowl and fold the lemon yoghurt cake batter together until just combined, being careful not to over mix.
Pour the batter into a lined and greased 8″ or 20cm cake pan. Place the oven for about 40-45 minutes or until golden brown and a cake tester inserted into the middle comes out clean.