The soft lemon cake without butter is a simple and fragrant dessert perfect at any time of the day. Ideal for breakfast or a snack, this cake stays tall, soft and very light thanks to the well-whipped batter.
The lemon scent makes it fresh and delicate, while the fluffy texture wins everyone over at the first taste. This is an easy recipe made with few ingredients and no butter, so it’s also perfect for those who prefer lighter yet still indulgent sweets.
This butter-free lemon dessert is a super delicious cake scented with lemon juice and zest, a simple homemade cake that is very well aerated and indulgent!
The batter is fragrant and well aerated, especially thanks to the addition of egg whites and sugar, almost like a meringue, which make everything truly well-whipped and light as a cloud!
If you prefer an orange flavor, simply use the juice and zest of that citrus while keeping the same quantities indicated in the ingredients list.
How to decorate the soft lemon cake?
The lemon glaze that I added as a decoration is simple, and you can vary it with orange if you choose that fruit; a simple dusting of powdered sugar is also perfect — what do you think?
How to fill the very soft citrus cake?
I would say that a lemon cream is perfect, but also a Italian chantilly….
How to soak the soft lemon cake?
My very soft lemon cake is a real delight and if you want to moisten the layers before filling them you can use a classic water-and-sugar syrup, and if you want something with a touch of alcohol I think a splash of light rum works well — the common simple type that most of us baking lovers have…. (I’m not sure but I’ll try!)
IF YOU LOVE THE CITRUS AROMA don’t miss these recipes… thanks!
ORANGE JUICE CAKE
ORANGE AND LEMON CAKE
VERY SOFT LEMON CAKE WITHOUT BUTTER
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 25 Minutes
- Cooking time: 40 Minutes
- Portions: pan 8–8.5 in
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for VERY SOFT LEMON CAKE WITHOUT BUTTER
- 6 eggs (medium)
- 2 1/2 cups all-purpose flour (type 00)
- 1 cup granulated sugar
- 2 1/2 tsp baking powder
- 1 lemon (juice and grated zest totaling about 35 g (about 1.2 oz))
- 3/4 cup powdered sugar
- 4 tbsp lemon juice (and also the grated zest…)
- 7 tbsp vegetable oil
- 1/3 cup water
Tools for VERY SOFT LEMON CAKE WITHOUT BUTTER
#AD
- Electric mixer
- Mixing bowls
- Spatulas
- Sieves
- Baking pans
Preparation of VERY SOFT LEMON CAKE WITHOUT BUTTER
First of all, separate the egg whites and yolks into two different bowls.
Take the bowl with the egg whites and start whipping with the electric beaters; as the mixture lightens in color, add half of the sugar amount.
Continue beating until you have a shiny, soft meringue with tall, delicate peaks.
Put that aside and move on to prepare the rest of the very soft lemon cake batter.
In the bowl with the yolks, add the remaining sugar and beat until the mixture becomes fluffy and paler.
Slowly pour in the vegetable oil, the water and the lemon juice mixed with the grated zest.
Mix everything well and sift the dry ingredients, namely the flour and baking powder.
Add the sifted dry mix to the batter, combining with the electric beaters at low speed.
Gently fold the meringue into the batter, spoonful by spoonful, trying not to deflate the airiness you achieved.
Line the base and sides of the pan with parchment paper and lightly butter the parchment.
Pour this soft batter into the pan and immediately place it in a preheated oven at 338°F for about 40 minutes, but as always rely on your appliance’s characteristics and the trusty toothpick test.
Once baked, let the butter-free lemon cake cool, then prepare the glaze by simply mixing the ingredients vigorously.
Put the glaze into a piping bag with a small tip (or just make a tiny hole in a pastry bag) and draw zigzag swirls as decoration…
Ready to taste?
The soft lemon cake without butter is also perfect as a birthday cake — you can write “Happy Birthday” on top with the glaze.
Enjoy!
Annalisa
