The Soft Lemon Cake – No Butter, is a soft and fragrant dessert, perfect for breakfast or a snack, accompanied by a scoop of ice cream or a herbal tea.
For a fresh and delicate result, I used both lemon juice and zest (with a trick to enhance its flavor which I will explain in the method), making the cake perfect even for the summer season.
I baked it in a silicone mold with this particular shape that I love, but if you don’t have one, a Bundt pan with a springform would also be fine, making it easier to remove from the pan.
If you like lemon desserts, also try the Soft Lemon Cake with mascarpone instead of milk.
But now, let’s see together how to make the recipe for the Soft Lemon Cake – No Butter. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other delicious breakfast recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs (at room temperature)
- 160 g sugar
- 120 g peanut oil
- 100 g milk (at room temperature)
- 2 oz lemon juice (about 1/2 large lemon, or 1 small one)
- 1 lemon (grated zest)
- 250 g flour
- 1 pinch salt
- 1 packet baking powder
- to taste powdered sugar
Tools
- 1 Stand Mixer
- 1 Mold
- 1 Juicer
Steps
First, preheat the oven to 350°F, in “static“ mode.
Place the eggs and sugar with a pinch of salt in the stand mixer, whip them at maximum speed for about 10 minutes until you get a soft and frothy mixture. Alternatively, you can use an electric hand mixer.
Meanwhile, wash the lemon and dry it, grate it (avoiding the white, bitter part) and place it in a small bowl with the peanut oil, and heat them for about 20 seconds in the microwave: this step allows the oil to be even more aromatic, enhancing the lemon flavor in the cake. Let it cool.
Add the milk, the oil, and the lemon juice from half a lemon (filtered), a little at a time.
In a separate bowl, sift the flour, the potato starch, and the baking powder; add the flour mixture a little at a time into the batter. Mix gently with a spatula from bottom to top, so as not to deflate the mixture. You should obtain a soft and homogeneous batter.
Pour the mixture into a Silikomart silicone mold. There’s no need to butter or flour it: once baked, the cake will detach perfectly without breaking. If you don’t have one, a springform Bundt pan, buttered and floured, will do.
Bake and let it cook in the preheated oven for about 40 – 45 minutes. Baking times may vary from oven to oven. To check the cooking, insert a toothpick (or a spaghetti) in the center of the cake. If it comes out clean, it is done. If it is sticky and moist, the cake is not ready yet.
Let the lemon cake cool completely. Once at room temperature, dust with powdered sugar. Here is the Soft Lemon Cake – No Butter ready. Enjoy your meal!
See you in the next recipe
Storage
You can store the Soft Lemon Cake – No Butter at room temperature for 3 – 4 days, under a cake dome.
Tips
– During the preparation phase, it is very important to whisk the eggs with the electric mixer for several minutes, because the more air the mixture incorporates, the softer the cake will be. Additionally, it’s always recommended to use room temperature eggs, preferably organic.
– Lemon zest: I recommend using fresh and preferably organic lemons, as they are free from harmful substances. Also, the zest of organic lemons is much richer in nutrients.
When grating, avoid reaching the white part, as it is bitter and would compromise the cake’s taste.
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