The soft lemon cake without yeast is almost a lemon tender cake a lemony cake with zest from 3 lemons and also adding a part of the juice to make the lemon aroma even more penetrating and give a light but persistent fragrance to the citrus cake recipe.
The aroma of lemon in pastry is widely used just like orange, vanilla, cocoa, coffee, lime!
There are also flavored vials equipped with droppers for better dosing the flavor, and generally each vial is sufficient for 1 kg of flour.
LEMON SOFT CAKE
The ASI kitchen
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 420.33 (Kcal)
- Carbohydrates 51.02 (g) of which sugars 27.81 (g)
- Proteins 4.84 (g)
- Fat 23.20 (g) of which saturated 14.68 (g)of which unsaturated 8.46 (g)
- Fibers 0.41 (g)
- Sodium 27.90 (mg)
Indicative values for a portion of 100 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 the Soft Lemon Cake Recipe without yeast
- 3 lemons (zest from organic or untreated lemons)
- 1 tbsp lemon juice
- 2 eggs
- 10.5 tbsp butter (softened)
- 3/4 cup all-purpose flour
- 3/4 cup cornstarch
- 3/4 cup sugar
- 1/3 cup milk
Tools
FOR THIS SQUARE CAKE I TRIED FOR THE FIRST TIME THIS 
PROFESSIONAL 7 X 7 INCH SQUARE PAN it is very solid, has various sizes and after applying a release agent underneath, the lemon cake was perfectly extracted even though it is not springform. APPROVED CHOICE!
Then by making cakes with softer doughs, we can also layer them for cakes suitable for family and friends events!
Steps
1) Beat the already softened butter with the sugar to obtain a well-blended cream;
2) Add the eggs one at a time;
3) Gradually pour in the lemon juice while mixing well;
4) Add the sifted cornstarch and the grated zest of the 3 lemons.
5) Then gradually add the milk, always mixing with the electric mixer or stand mixer, and finally pour in the amount of flour.
6) The mixture is a soft airy foam, and I pour it into the mold coated with a release agent or the classic butter and flour.
7) Bake in a preheated oven at 350°F for about 30 minutes, but as always, be careful because each oven has its own characteristics, and as always, do the cooking test with a toothpick!
8) Powdered sugar like crazy and ready to taste!
Enjoy your meal!
Annalisa
I leave you the recipe for a delicious lemon mousse!
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Annalisa advises…
1) The lemon soft cake has a doughy texture, I hope I make myself clear, it is not fluffy, it is not spongy, it is quite compact but melts in the mouth, and the lemon aroma is definitely inviting!
