Whole Wheat Lemon Cake without Eggs and Butter
A simple cake to enjoy for breakfast, a snack, or why not, as a dessert. A recipe made with whole wheat flour and freshly squeezed lemon juice but without eggs or butter. Actually, this recipe was born because I had used the peel of some lemons and since I don’t throw anything away, I thought of using the juice to make a dessert. I must say it turned out to be a delight. I really like whole wheat flour so I used it, but if you prefer, you can also use all-purpose flour, adding 20/30g more than the doses with whole wheat flour. 
If you like lemon desserts, also try:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Whole Wheat Lemon Cake without Eggs and Butter:
- 12 oz whole wheat flour
- 7/8 cup milk
- 1.8 oz potato starch
- 7 oz sugar
- 3/4 cup lemon juice
- lemon flavoring
- 1 tsp baking soda
- 3.4 oz vegetable oil
Steps
The preparation of the Whole Wheat Lemon Cake without Eggs and Butter is very simple, watch the video HERE.
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In a bowl, put the flour, potato starch, baking soda, sugar, and mix. Add the lemon juice, oil, milk, and lemon flavoring.
Mix well to combine. Put the mixture into a mold of your choice and bake at 356°F (180°C) for about 40 minutes.
Enjoy your meal!
