Position a rack in the center of the oven and preheat it to 350°F (175°C). Lightly grease a 9 x 2-inch (23 x 5 cm) round cake pan. Line the bottom with parchment paper and lightly grease the paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Continue whisking for about 20 seconds so the baking powder is evenly distributed and no small lumps remain.

In a separate mixing bowl, whisk the eggs and granulated sugar for 1 to 2 minutes. The mixture should look smooth, slightly lighter in color, and a little foamy around the edges.

Whisk the yogurt, neutral oil, and vanilla extract into the egg mixture until smooth and evenly blended. The mixture should look creamy and fluid, without visible streaks of yogurt or oil.

Add the dry ingredients to the wet mixture: Fold gently with a flexible spatula just until no dry flour remains. The batter should be smooth, thick, and pourable. Stop mixing as soon as it is combined; a few small lumps are preferable to overmixing.

Pour the batter into the prepared pan and spread it evenly to the edges. Gently tap the pan once or twice on the counter to release any large air pockets.

Bake at 350°F (175°C) for 35 to 40 minutes. The cake is done when the top is evenly golden, the center springs back lightly when touched, and a toothpick inserted into the middle comes out clean or with a few moist crumbs. If the top is browning too quickly before the center is done, loosely cover the pan with aluminum foil for the final 5 to 10 minutes.

Place the pan on a wire rack and let the cake cool for 15 minutes. Run a thin knife around the edge, then carefully turn the cake out onto the rack. Remove the parchment and turn the cake right side up.

Allow the cake to cool for another 30 minutes before slicing. Dust the top with powdered sugar, if using. The crumb will be softer and easier to cut cleanly once the cake is no longer hot.