Turn your oven on to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper, then lightly grease the sides so the cake doesn’t stick.

Carefully separate the egg whites and yolks into two different big bowls.

Add a little cream of tartar and a pinch of salt to the egg whites. Using a mixer or a whisk, beat them until soft peaks start to form. Then, slowly add half of the sugar (about 6 tablespoons) while continuing to beat until the whites hold stiff peaks.

In the bowl with the yolks, add the rest of the sugar and beat until the mixture is pale and creamy. Stir in the condensed milk, Greek yogurt, vanilla, lemon zest, and lemon juice.

Sift the flour and baking powder together. Gently fold these dry ingredients into the yolk mixture until just combined don’t over mix.

Stir in the melted butter and whole milk carefully.

Add the whipped egg whites to the yolk batter in three parts. Fold them in gently with a spatula, being careful to keep the batter light and airy.

Pour the batter into your prepared pan. Bake for about 30 to 35 minutes, or until a toothpick stuck in the center comes out clean and the top looks golden.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once it’s cool, sprinkle a little powdered sugar on top before serving.