In a bowl add the two flours, baking powder and lemon peel.
In another bowl, add yogurt and warm melted butter.

Separately, whisk the eggs with the sugar until the mixture is light and fluffy.
Add the yogurt mixture and then the flour, mixing until you get a homogeneous mixture.

Pour the mixture into the mold lined with parchment paper and cook for about 40 minutes in a convection oven preheated to 180 ° C.

Once ready, let the almond cake cool completely, then decorate with icing sugar and flaked almonds.

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