Beat the three eggs with the sugar at medium-high speed until the color lightens and the mixture becomes slightly fluffy.

Once the texture and color change, add the yogurt and continue beating until everything is well combined.

Next, add the oil while continuing to beat, along with the lemon zest.

When everything is mixed, sift the flour with the baking powder using a strainer to avoid lumps.

Mix everything well but do not beat (as this could activate the gluten and ruin the batter), then gradually fold in the crushed cookies or walnuts (the pieces can be as large as you like).

Grease your baking pan with a little butter and sprinkle some flour to prevent sticking, and preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).

Pour the batter into the pan and bake for 40 minutes (the time may vary depending on your oven). To check if it's done, insert a toothpick in the center; it should come out completely clean.

Turn off the oven and leave the door slightly open for 5 minutes.

Remove the cake and wait another 10 minutes before removing it from the pan to prevent breaking.

After removing from the pan, slice and enjoy.