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Today I propose to learn how to make a gluten-free lemon cake and, at the end, I will explain the origin of this sweet in Spain.
We start by beating 4 M eggs with 2 cup measures of white sugar yogurt. We beat these two ingredients vigorously until they foam and the sugar dissolves. We add 1 measure of yogurt glass of mild oil and mix well. We can use olive oil or sunflower oil, whichever we like the most.
We add 1 natural unsweetened yogurt and integrate it completely into the dough, then we pour the zest and juice of 1 lemon and mix, sift 3 small cup measures of rice flour yogurt and 1 sachet of baking powder of 16 grams.
We mix until we have a homogeneous dough without traces of flour. Preheat the oven to 180ºC with heat up and down. We grease the mold with release spray or butter, we can also use a silicone mold.
