Fluffy Lemon Cake: the butter-free recipe for a light dessert
Lemon has the power to transform a simple dessert into a true taste experience.
This Fluffy Lemon Cake without butter is the demonstration that simplicity leads to the best results.
The common problem with fluffy cakes (especially those based on oil and without butter) is that they often collapse and lose volume after coming out of the oven, or tend to dry out quickly.
I’ll reveal the secret for a cake as fluffy as a cloud, moist for days and that maintains its volume:
Whipping for a Long Time: Butter is replaced by air.
You must whip the whole eggs with the sugar for at least 5-7 minutes, until the mixture is fluffy, light, and very foamy. This step is crucial to incorporate the necessary air for leavening.
Cold Liquids: Using seed oil and water ensures moisture.
You need to add these liquids slowly, alternating them with the powders, and the batter should be very liquid. This unusual consistency guarantees an extreme softness that does not dry out.
It is a versatile recipe loved by all for its freshness. Whether for breakfast or a snack, this cake will win you over.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 24 cm springform pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 412.86 (Kcal)
- Carbohydrates 55.97 (g) of which sugars 27.53 (g)
- Proteins 4.59 (g)
- Fat 20.48 (g) of which saturated 2.79 (g)of which unsaturated 16.68 (g)
- Fibers 0.90 (g)
- Sodium 55.59 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for FLUFFY LEMON CAKE
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 4 eggs
- 2/3 cup vegetable oil (peanut or sunflower)
- 1/3 cup water
- 70 ml lemon juice (about 1 and a half lemons)
- 1 packet baking powder
- 1 lemon zest (untreated)
- salt (a pinch)
Tools
- Kitchen Scale
- 2 Bowls
- Lemon Grater
- Electric Whisk
- Spatula
- Springform Pan
Preparation for FLUFFY LEMON CAKE
First, preheat the oven in static mode to 340°F. Separate the powders in two bowls: flour on one side and baking powder on the other. Grate the zest of an untreated lemon and squeeze the necessary juice.
In a large bowl, whip the whole eggs with the sugar and a pinch of salt using electric beaters. Work the mixture for at least 5-7 minutes, until it becomes fluffy, light, and very foamy. This step is crucial for the final fluffiness.
Add the grated lemon zest and, with the beaters on low, one third of the sifted flour with baking powder. Then incorporate the water, vegetable oil, and lemon juice, alternating with the remaining flour. Mix gently until the mixture is smooth and homogeneous. Don’t worry if it seems very liquid: it’s absolutely normal and is the secret of its lightness.
Take a 24 cm springform pan, butter and flour it (or, for a completely butter-free version, line it with parchment paper). Pour the batter and bake at 340°F in a preheated static oven for about 50-55 minutes. Do the toothpick test: if it comes out dry, the cake is ready. To prevent it from darkening too much on the surface, cover it with a sheet of aluminum foil during the last 10 minutes of baking.
Notes on ingredients and possible substitutions
LEMON ZEST For lemon zest, use an organic or untreated lemon, as the peel gives most of the aroma.
VEGETABLE OIL Sunflower, peanut, or corn oil work well, as they are neutral and do not alter the lemon flavor.
WATER Water is the “magic” ingredient that, together with oil, gives the cake unparalleled fluffiness, so do not replace it with milk.
Storage
The fluffy lemon cake keeps at room temperature for 3-4 days, covered with a glass dome or in an airtight container. Its secret is that it remains moist and soft even the next day.
Alternatives and variations
With poppy seeds: add a tablespoon of poppy seeds to the batter for a crunchy note and an elegant visual touch.
With yogurt: for an even richer and moister cake, you can replace the water with 80 g of whole yogurt.
With a glaze: once the cake is cold, you can prepare a glaze by mixing 50 g of powdered sugar with a couple of tablespoons of lemon juice and pour it over the surface for a more intense flavor.
Usage and pairings
This cake is perfect for any occasion. It is ideal for breakfast, accompanied by a cup of tea or coffee. It pairs wonderfully with a snack, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, for a light yet indulgent dessert.
Origins and history of the recipe
Lemon cake is a classic of Italian home cooking, with roots in every region. It is a traditional recipe, passed down from generation to generation, but this “butter-free” version is a modern reinterpretation that responds to the need to prepare lighter and more digestible desserts, while maintaining all the flavor and softness.
The secret of extreme softness
Although the liquid consistency of the batter may seem strange, it is precisely this that is the secret to the cake’s softness. The combination of oil and water, unlike butter, does not create a compact structure but a light emulsion that, once baked, results in a cake with an almost spongy, light, and moist consistency like a cloud.
FAQ (Questions and Answers)
1. Can I use butter instead of oil?
Yes, but the cake will be less fluffy and light. If you want to use it, replace the 2/3 cup of oil with 2/3 cup of melted butter.
2. Why is my batter so liquid?
It’s absolutely normal! Don’t add more flour. This is one of the main characteristics of this recipe and the reason why the cake is so incredibly fluffy and moist.
3. How can I do the toothpick test if the cake is very moist?
Even if the cake is moist, the toothpick inserted in the center should come out clean, without any raw batter residue. If it comes out with some crumbs attached, it’s fine. The important thing is that it is not wet.
