In a bowl, combine the eggs and sugar. Add the grated lemon zest and mix with electric beaters until the mixture becomes pale and fluffy.
Sift the flour and baking powder and add them to the mixture. Also add the rice oil and the lactose-free Greek yogurt.
Work everything with electric beaters until smooth and homogeneous.
Line a 22 cm cake pan 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 brown.
Let cool, then dust with powdered sugar before serving.
Electric beaters
Airtight container
This cake is excellent for breakfast or as a dessert after meals. It keeps well for 2-3 days closed in a bowl.
Italia, Lombardia
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| Energy (kcal) | 209 |
| Carbohydrates (g) | 42.2 |
| of which Sugars (g) | 13.57 |
| Fat (g) | 1.73 |
| of which Saturates (g) | 0.55 |
| Protein (g) | 7.81 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.17 |
