The soft lemon cake is perfect for breakfast, fragrant and very fluffy. This cake is made without butter but with sunflower oil and naturally lactose-free. Also available in a gluten-free version. Try also the Breakfast Soft Cake.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 3 eggs
- 4 oz sugar
- cup sunflower oil
- 2 cups all-purpose flour (or rice flour)
- cup cornstarch (gluten-free)
- 1 tbsp baking powder (gluten-free)
- cup water (warm)
- 1 lemon
- gluten-free powdered sugar
Tools
- 1 Bowl
- 1 Mixer
- 1 Baking pan
Steps
Crack the eggs into a bowl, add the sugar. Whip with an electric mixer at maximum speed until you get a soft foam.
Slowly add the sunflower oil while mixing at minimum speed.
Add the flour sifted with cornstarch, baking powder, and salt.
Alternate with water and lemon juice.
Add the grated lemon zest.
Grease a 9-inch cake pan.
Pour the mixture.
Bake in a preheated static oven at 350°F for 40 minutes.
Do the toothpick test and continue baking for another 5-10 minutes if necessary.
Remove from the oven and let cool before unmolding.
Decorate with powdered sugar.
WARNING: Consult the Italian Celiac Association manual and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
It can be stored in a closed container for 4-5 days.
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