Whisk together yogurt, oil, sugar, zest, and juice, then whisk the eggs in one at a time. Sift the flour, baking powder, baking soda, and salt into the batter, then stir until just combined.

Pour into 9-inch cake pans that have been greased, with parchment paper lining the bottoms. Bake in a preheated 350 ºF oven for 35-40 minutes.

Let the cakes cool in their pans for 10 minutes, then run a knife around the edges to loosen, and finish cooling on a rack. Spread jam on top of one cake, stack on the other layer, and finish with a dusting of powdered sugar.