Butterless yogurt cake: quick, light and healthy

1. Pour the eggs and sugar into a bowl and whisk with an electric mixer until light and fluffy. Pour in the EVO oil and mix again.

2. Sift all the powders and add yogurt, flour and cornstarch to the mixture. Continue by adding the baking powder and grated lemon zest.

3. Continue mixing all ingredients until the mixture is smooth and lump-free.

4. When finished, transfer to a 20-cm-diameter cake pan previously lined with baking paper.

5. Bake the dough in an oven previously heated to 180° for about 45 minutes. Take the cake out of the oven and let it cool.

6. Garnish with a sprinkling of powdered sugar and serve.