The lactose-free lemon cake is a delicious pantry-style cake, easy and quick to prepare.
Lactose is the sugar typical of milk. Its digestion in the human body occurs thanks to an enzyme, lactase, whose absence or insufficiency causes lactose intolerance. Other times milk consumption can be limited for other factors or needs.
With simple ingredients and an easy procedure, the lactose-free lemon cake is a perfect dessert for any occasion, from breakfast, snack, or after meal, with an intense lemon flavor.
Read how to make the lactose-free lemon cake with the easy recipe you find below, as always, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs
- 180 g sugar
- 3.4 oz vegetable oil
- 2 lemons (organic)
- 2 cups all-purpose flour
- 1 packet baking powder
- powdered sugar (for decoration)
Preparation of the Lactose-Free Lemon Cake
Wash the lemons thoroughly and grate their zest, then squeeze them and filter their juice.
In a large bowl, beat the eggs with sugar and the grated lemon zest until the mixture is light and fluffy.
Gradually add the vegetable oil and the filtered lemon juice.Add the sifted flour and baking powder.
Grease and flour a cake pan of 9 inches in diameter, or line it with a sheet of damp and squeezed parchment paper, and pour in the prepared mixture.Bake in a preheated static oven at 350°F for about 35 minutes until golden: do the toothpick test after the first half hour of baking, which when inserted into the cake should come out dry.
Remove from oven and let your lactose-free lemon cake cool completely.
Decorate with powdered sugar as desired and serve.
Notes
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