Preparation

• Remove the eggs from the refrigerator a few hours in advance so they are at room temperature when you use them.
• Take the necessary butter out of the refrigerator one hour in advance so it softens and achieves a creamy texture.
• Preheat the oven to 180ºC, about 30 minutes before baking, to ensure it reaches the correct temperature at the time of cooking.
• Mix and sift the flour, starch, and leavening agent, ensuring there are no lumps.
• Beat the softened butter, sugar, and salt until the mixture whitens and becomes fluffy, for at least 6 minutes at medium speed using an electric mixer.
• In another bowl, lightly beat the whole eggs with the yogurt, lemon juice, and vanilla extract until well incorporated.
• Alternately add the softened butter and the sifted ingredients in three parts, starting with 1/3 of the butter; gently stir with a spatula from bottom to top, then add 1/3 of the flour and stir. Repeat the cycle until all the ingredients are used up.
• Grease the mold and pour in the batter, distributing it evenly.
• Let it rest for 1 hour at room temperature so the bubbles relax and the texture becomes more uniform.
• Bake the batter at 180ºC for approximately 40 minutes, checking for doneness by inserting a toothpick into the center; it should come out clean.
• Allow the mold to cool on a wire rack so that the cake tempers evenly.