Preheat the oven to 175°C (350°F). Grease and flour a 20 cm (8-inch) round cake pan. In a large bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, beat the yogurt, sugar, eggs, and vanilla extract until smooth and fully combined.

Gradually add the dry ingredients to the wet mixture, gently folding with a spatula. Avoid overmixing once the flour is incorporated, as this can make the cake dense rather than light and airy.

Pour the batter into the prepared pan and bake for 30-35 minutes. Check for doneness by inserting a toothpick or knife into the center—if it comes out clean, the cake is ready.

Let the cake rest in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

Slice and serve, optionally garnished with fresh berries or whipped cream for an extra touch.