In a bowl, combine the eggs and sugar. Add the grated lemon zest and mix with an electric mixer until the mixture becomes light and fluffy.
Sift the flour and baking powder and add them to the mixture. Also add the rice oil and lactose-free Greek yogurt.
Mix everything with an electric mixer until you get a smooth and homogeneous result.
Line a 22 cm cake tin with parchment paper and pour in the batter.
Bake at 180 degrees for 20-25 minutes, or until the surface of the cake is golden.
Let it cool, then dust with powdered sugar before serving.
Electric Mixer
Airtight Container
This cake is great to enjoy for breakfast or as a dessert after meals. It keeps well for 2-3 days in a closed container.
Italia, Lombardia
| Energy (kcal) | 283.45 |
| Carbohydrates (g) | 35.23 |
| of which Sugars (g) | 11.03 |
| Fat (g) | 13.33 |
| of which Saturates (g) | 3.27 |
| Protein (g) | 7.38 |
| Fiber (g) | 0.95 |
| Sale (g) | 0.24 |
