
(makes one 9 ½-inch cake)
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For the cake:
1 3/4 cups (225 g) “00” flour or cake flour
2 teaspoons baking powder
Pinch of salt
1 cup (200 g) granulated sugar
Zest of 4 organic lemons
3 eggs
1/4 cup (60 ml) lemon juice (from 1-2 lemons)
Scant 1 cup (250 g) whole-milk plain yogurt
2/3 cup (150 ml) extra virgin olive iil (Taurino's Polaris...