Gluten-free Margherita cake

Ingredients

250 gr rice flour
150 gr sugar
lemon zest
1 sachet of baking powder
1 125 ml plain yoghurt
100 ml milk
100 ml seed oil
2 eggs
powdered sugar

Preparation

Sift the flour and mix it with the sugar, baking powder and the lemon zest.
Beat the eggs with a whisk and add the oil, milk and yoghurt.
Combine the two compounds and mix quickly with an electric mixer. Grease a baking tin of approximately 20-22 cm in diameter and pour the dough in, then place it in a hot oven at 180 degrees for approximately 35 minutes. Once cooked, remove the cake from the oven and let it cool before sprinkling with powdered sugar.