Would you like a slice of lemon cake? It’s super soft, without butter and milk. It wins you over even before you try it thanks to its aroma!
My lemon cake is really soft and also great for those who are lactose intolerant. Instead of butter, I used seed oil and replaced the milk with water.
In this way, you can prepare a delicious yet light dessert! A healthy and genuine cake perfect for everyone, even for those with intolerances.
The soft lemon cake is one of those desserts that can be enjoyed at any time of the day, from breakfast to a post-meal dessert. The classic pantry cake.
Super soft, it melts in your mouth! Light and with a lemon aroma that fills the kitchen as soon as it’s baked! What could be better?!
Those with a sweet tooth can cut it in half and fill it with plenty of good cream or jam to their liking.
So, what do you say, would you like to prepare this delicate and delicious lactose-free lemon cake together?! Let’s see the procedure and the necessary ingredients 😍
Other recipes that might interest you:
No-bake lemon truffles
Semi-frozen cake with cream and coffee
Baked cheesecake with blueberry jam
Nutella, wafer, and hazelnut semi-frozen
Judith yogurt cake
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 4 eggs (medium whole)
- 1 cup sugar (if you prefer, you can reduce the amount to 3/4 cup)
- 7 tbsps corn oil
- 1 lemon (2 oz of juice + grated zest)
- 3 tbsps water (at room temperature)
- 1 packet baking powder for desserts
Tools
- Bowl
- Mixer
- Spatula
- Baking pan
- Sieve
- Lemon squeezer
- Lemon grater
- Cooling rack
Preparation
To make the super soft lemon cake as shown in the photo, I used a springform pan with a diameter of 9 inches. You can also use 8-inch pans as long as they are about 3-4 inches high or 10-11 inches pans.
Always remember that if you use pans larger than those recommended in a recipe, you’ll get a bigger, wider but less tall dessert.
So if you like tall desserts, it’s better to use smaller diameter pans but still with high edges to prevent the mixture from spilling over.
To start preparing your lemon cake, take a lemon, preferably organic and rather large. Wash it well under water.
Once washed thoroughly, grate all the zest and set it aside. Then squeeze the juice and weigh the obtained amount, setting aside 2 oz.
If you buy a large organic lemon, one will be enough; otherwise, you may need more than one. I recommend getting one large enough.
If, when weighing the juice, you find it’s not 2 oz, don’t worry. You can simply replace the missing juice with warm water, making sure that between water and lemon juice, you do not exceed 3.5 oz.
Take a plate, put the sugar indicated above and the lemon zest on it. Rub the lemon zest with the sugar with your fingers… you’ll smell an amazing and irresistible aroma… Thanks to this operation, your lemon cake will have an even more intense aroma.
Now, in a bowl, break the eggs (medium whole) that you’ve had out of the fridge for at least a couple of hours. Add the sugar rubbed with the lemon zest and beat with the mixer for at least 5 minutes until you get a nice fluffy and foamy mixture.
Now add the seed oil (I used corn oil, but you can use what you prefer. I don’t recommend olive oil because it would make the lemon cake less light and with a too strong flavor) and mix with the beaters for a few seconds.
Also incorporate water and lemon juice and mix. Finally, add the flour and baking powder, carefully sieved, a little at a time, and continue to work with the beaters until you get a homogeneous mixture.
Pour all the mixture into a cake pan lined with parchment paper, or buttered and floured, and bake in a preheated oven at 350°F for about 35 minutes, static mode.
The cooking time is always indicative because it can vary from oven to oven and also depending on the pan you use. Indeed, if the pans are narrow and high, it will take a little longer to cook compared to wide and low pans.
I recommend always doing the toothpick test, NOT BEFORE 30 MINUTES, otherwise the cake will deflate. If the toothpick is dry, remove from the oven and let it cool for 5 minutes.
Subsequently, remove the lemon cake from the pan and let it cool completely on a rack.
Only once cooled, decorate the lemon cake with powdered sugar. To achieve the effect you see in the photo, I cut strips of parchment paper, placed them on the cake, and sprinkled with plenty of powdered sugar.
Then VERY GENTLY lifted the strips of parchment paper and…. voilà! The effect is really nice and easy to achieve!
Can you smell the irresistible lemon aroma that has invaded your kitchen? I really hope you enjoyed this recipe. Enjoy your delicious lemon cake and see you next time!
Recipe and Photo Gabry © – all rights reserved
Can I substitute lemon with orange?
Absolutely! You can use orange juice and zest to prepare another delicious version to enjoy with your family!
How many days does this lemon cake last?
The lemon cake stays soft for days, as long as it’s covered with a cake dome or food bags. To avoid unnecessary waste, we can also freeze it.
In this case, I recommend first slicing it so the portions are ready.
Then put them in an airtight container (or food bags).
Separate the cake slices with pieces of parchment paper, or cling film, so they don’t stick together. Store in the freezer and when you want to enjoy it, just take it out half an hour earlier.
