155 g of egg (approx. 3 large eggs)
1 yoghurt (use the yoghurt cup to measure the other ingredients)
2 cups of sugar
1 cup of sunflower oil
240 g of Gallo gluten-free flour
15 g of baking powder.
Beat the eggs until frothy, add the yoghurt (save the cup to measure the other ingredients) and 2 cups of yoghurt full of sugar.
Add 1 cup of sunflower oil, lemon zest and lemon juice and continue mixing.
Add the dry ingredients to the batter: 240 g of Gallo Gluten-free Mix and 15 g of baking powder.
Bake at 175ºC for 30 minutes. Before removing from the oven stick a toothpick in the centre to see if comes out clean.