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Preheat your oven to 180°C (356°F).
Line a 20 cm (8-inch) baking pan with baking paper.
In a large mixing bowl, whisk together the eggs and sugar until the mixture is smooth and fluffy.
Add the vegetable oil, yogurt, and lemon zest, mixing until combined.
Sift together the flour and baking powder, and then gradually add it to the wet ingredients, mixing until the batter is smooth.
Prepare the Cream Cheese Filling:
In a separate bowl, combine the cream cheese, powdered sugar, cornstarch, and vanilla essence. Beat the mixture until smooth and creamy, ensuring there are no lumps.
Assemble the Cake:
Pour half of the cake batter into the prepared baking pan, spreading it evenly across the bottom.
Add the cream cheese mixture in a spiral shape over the batter, making sure it covers most of the surface.
Carefully pour the remaining cake batter over the top, spreading it evenly to cover the cream cheese filling.
Bake:
Place the pan in the preheated oven and bake for 40–45 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
Decorate:
Once baked, remove the cake from the oven and allow it to cool slightly. Dust the top with a teaspoon of powdered sugar for a delicate finish.
Serving and Storage Tips:
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