In a bowl, whisk the eggs with the sugar for a few minutes.
Add the extra-virgin olive oil, milk, yogurt, and the grated zest of one lemon.
Continue mixing and gradually add the flour and baking powder.
Pour the batter into a rectangular pan and bake in the oven at 170°C for about 30-35 minutes.
Meanwhile, prepare the lemon cream by heating the milk with the lemon peels in a small saucepan.
In a bowl, mix the flour with the sugar and slowly pour the hot milk over the flour and sugar mixture.
Continue stirring until you obtain a smooth cream with no lumps.
Let the lemon cream and the cake cool.
Cut the cake into squares and fill them with the lemon cream.
Squares with lemon cream are great for breakfast or a snack. They keep well in the refrigerator for 2-3 days and are perfect with a cup of tea or coffee.
Italia
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| Energy (kcal) | 176.91 |
| Carbohydrates (g) | 38.59 |
| of which Sugars (g) | 20.91 |
| Fat (g) | 1.1 |
| of which Saturates (g) | 0.4 |
| Protein (g) | 5.12 |
| Fiber (g) | 0.87 |
| Sale (g) | 0.07 |
