Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients for 8 people:
130 g whole white yogurt
320 g Special Baked cakes Molino dalla Giovanna
4 eggs
160 g of granulated sugar
160 g of sunflower oil
the rind of 1 grated lemon
12 g of baking powder for gluten-free desserts
powdered sugar allowed

Procedure
Shell the eggs in a bowl with the sugar and work with the electric whips until you get a foamy mixture; add the mix in the rain and continue to work with a steel whip, paying attention not to leave lumps.
Then add the yoghurt, the olive oil and the lemon zest, stir all, then also add the sifted yeast and mix carefully.
Transfer the mixture into a round, buttered and floured gugelhupf mould and bake in the preheated oven at 170°C for about 40 minutes. At the end, bake, leave to stand for 30 minutes and complete with the icing sugar on the surface before serving.