Ingredients:
• 100 ml Taleon extra virgin olive oil
• 80 gr. butter
• 175 gr. sugar
• 3 eggs in room temperature
• 150 gr. yogurt
• Zest from 2 lemons
• 225 gr. Self-rising Flour
• 1 tsp. baking powder
Directions:
In a big bowl, we whisk with the electric mixer at the high scale the sugar, the butter and the olive oil. Next we add the eggs one by one, then the yogurt and the lemon zest. We stop whisking and we add the flour and mix by hand. We pour the mixture in a cake pan, which we have previously spread some olive oil and flour. We bake at medium heat for 45-50 minutes.