The soft lemon cake without lactose is a light and delicate dessert, perfect for lovers of fresh and citrusy flavors. This cake is made using lactose-free ingredients to make it suitable for those following a lactose-free diet or those with lactose intolerance.
The base of the cake is composed of flour, sugar, eggs, vegetable oil, and fresh lemon juice. The lemon juice gives the cake a tangy and refreshing flavor, while the absence of lactose makes it lighter and more digestible for those with intolerance issues.
The batter is mixed until a smooth and homogeneous consistency is obtained.
Once the batter is prepared, the cake is baked in the oven until it reaches a soft and golden consistency.
The soft lemon cake without lactose is an excellent choice for those who want to enjoy a light and fresh dessert without having to give up the pleasure of a slice of cake.
This cake is appreciated for its versatility and can be decorated in various ways, such as with slices of candied lemon or a sprinkle of powdered sugar. It is a dessert that appeals to citrus flavor lovers thanks to its refreshing taste and the simplicity of its preparation.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 eggs
- 7 oz sugar
- 1/2 cup vegetable oil
- 2 cups flour
- 1/2 cup water
- 1 lemon zest
- 1 packet baking powder
- lemon (slices for decoration)
- powdered sugar (for decoration)
Tools
- Mixer
- Baking pan
Preparation
Preheat the oven to 340°F if ventilated or 355°F if static.
Grease and flour a 9.5-inch diameter pan.
In a bowl, break the eggs and add the sugar.
Also, add the grated lemon zest.
Blend the eggs, sugar, and lemon zest until a frothy mixture is obtained. Add the vegetable oil to the batter and continue mixing.
Add the water to the batter and mix well.
Gradually add the flour, mixing well to avoid lumps.
Add the baking powder to the batter and mix until you get a homogeneous consistency.
Pour the batter into the prepared pan and level it with a spatula.
Bake the cake in the preheated oven and cook for about 40 minutes if the oven is ventilated, or for the same time at 355°F if the oven is static.
Check the cooking by inserting a toothpick into the center of the cake: if it comes out clean, the cake is ready.
Remove the cake from the oven and let it cool in the pan for a few minutes. Then transfer it to a cake rack and let it cool completely.
Lemon Cake with Thermomix
In the Thermomix bowl, put the sugar and grated lemon zest. Blend at speed 10 for 10 seconds.
Add the eggs to the bowl and work at speed 4 for 1 minute.
Add the sunflower seed oil, lemon juice, and water in the bowl. Mix at speed 4 for 20 seconds.
Add the gluten-free flour and lactose-free baking powder to the bowl. Mix at speed 4 for 30 seconds, until a homogeneous batter is obtained.
Pour the batter into the prepared pan and level it with a spatula.
Bake the cake in the preheated oven and cook for about 40 minutes if the oven is ventilated, or for the same time at 355°F if the oven is static.
You can fill the Lemon Cake with the delicious LEMON CURD, a delicious lemon cream!
Now your lactose-free lemon cake is ready to enjoy!
Tips and Variations
There are several variations of lemon cake you can try. Here are some ideas:
Lemon and coconut cake: Add 1.8-2.6 oz of grated coconut to the lemon cake batter to add a touch of exotic flavor. You can also decorate the cake with coconut flakes on the surface.
Lemon and raspberry cake: Add a handful of fresh or frozen raspberries to the batter before baking. Raspberries pair perfectly with the lemon flavor and add a touch of freshness.
Lemon and blueberry cake: You can replace the raspberries with fresh or frozen blueberries for a different variation. Blueberries add a sweet and slightly tangy taste to the cake.
Lemon and yogurt cake: Add 4.2 oz of yogurt to the basic lemon cake recipe to make it even more moist and soft. Make sure to use lactose-free yogurt if you’re looking for a lactose-free version.
Lemon and pistachio cake: Finely chop unsalted pistachios and add them to the cake batter for a crunchy touch and a slightly salty flavor that pairs well with lemon.
Gluten-free lemon cake: If you need to avoid gluten, you can replace wheat flour with a blend of gluten-free flours like rice flour, almond flour, and potato starch. Make sure to check that the other ingredients used are gluten-free.
These are just some variations you can experiment with for lemon cake. Be creative and customize the recipe according to your tastes and preferences.
Have fun in the kitchen!
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