3 eggs
150 g of sugar
100 ml of oil
Zest of 1 lemon
Juice of 1 lemon
200g gluten free premix
1 tsp gluten-free baking powder
Frosting: 100g impalpable sugar + lemon juice
Preparation:

Beat eggs with sugar until bubbly.
Add the oil, zest and lemon juice.
Incorporate the premix with the baking powder, mixing well.
Flip the prep into a greased mold.
Bake at 180°C for 35-40 minutes or until when spraying comes out dry.
Let cool and topped with icing (mixing impalpable sugar and lemon juice).

4. Gluten Free Blueberry Muffins
Ingredients: