Directions

1. Grease the interior of a 6-inch round cake pan or spring-form pan with cooking spray and then line bottom and sides with parchment paper.
2. Add yogourt and condensed milk to a large bowl. Make sure to use a spatula to scrape the sides of your measuring cups so that all the condensed milk and yogourt gets into the mixing bowls. Whisk until smooth. Sift in cornstarch 1 tbsp at a time, whisking after each addition until no lumps remain.
3. Stir in lemon juice and zest until evening incorporated.
4. Pour batter into prepared cake pan.
5. To cook in the air fryer: Preheat air fryer to 315 and bake for about 23 minutes. The surface of the cake should look done and have a partial caramelized appearance. The cake should not be very jiggly but the center should not be fully set, .
6. To cook in the oven: Preheat oven to 350. Bake for about 45 minutes or until the surface of the cake looks fully cooked.
7. Let the cake cool for several hours. You can do this two ways and the texture will be different depending on the method you choose. You can cool the cake at room temperature, the center will remain creamy and gooey. If you cool in the fridge, your cake will have a denser firmer texture.