Moist, Soft, and Fluffy Sicilian Lemon Cake

In a bowl, whisk the four eggs.

Add the oil and whole natural yogurt to the egg mixture and incorporate.

In a separate bowl, mix the granulated sugar with the lemon zest.

Combine the strained lemon juice with the sugar and zest mixture.

Fold the liquid lemon and sugar mixture into the egg, oil, and yogurt mixture.

Sift and add the all-purpose flour and baking powder to the batter.

Pour the smooth batter into a baking pan greased with butter and dusted with all-purpose flour (size 11 x 7 x 2 inches deep).

Bake the cake in a preheated oven at 350º F for about 40 minutes.

While the cake bakes, prepare the glaze by mixing the milk and sweetened condensed milk.

After removing the cake from the oven, poke holes in it with a fork to absorb the glaze.

Drizzle the cake with the first part of the milk and sweetened condensed milk glaze.

For the final glaze, mix the remaining lemon juice (about 1/4 cup) with the remaining portion of the milk/sweetened condensed milk mixture, if any, or prepare separately.

Spread the final lemon glaze over the cake.

Finish by garnishing the surface of the cake with white chocolate shavings, lemon zest, and lemon slices.