Soft lemon cake light as a cloud. Finally, after a scorching summer, the temperatures have dropped, the air is much cooler, and it is possible to turn on the oven again! So today, I want to give you the recipe to make a soft and delicious Lemon Dessert. An incredibly soft Lemon Cake that has filled my house with its irresistible aroma in no time. Few and simple ingredients to prepare a perfect cake for breakfast, a snack, or any time of the day. Just imagine how well a slice goes with a cup of tea! For the lemon, I recommend choosing an untreated one so you can safely use both the grated zest and the juice. If you also like Lemon Desserts, this is a recipe not to be missed. So let’s run into the kitchen and prepare together a super soft and tender Soft Lemon Cake

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 8 People
Cooking methods: Oven
Cuisine: Italian

161.00 Kcal

calories per serving

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Energy 161.00 (Kcal)
Carbohydrates 27.32 (g) of which sugars 13.03 (g)
Proteins 3.15 (g)
Fat 5.25 (g) of which saturated 1.14 (g)of which unsaturated 3.97 (g)
Fibers 2.57 (g)
Sodium 11.27 (mg)

Indicative values for a portion of 64 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

2 eggs
1/2 cup sugar
1 lemon (untreated)
1/2 cup milk
3 tbsps vegetable oil
1 1/3 cup flour
1/2 packet baking powder
to taste powdered sugar (for decoration)

How to Prepare the Lemon Cake Without Butter

Wash the lemon. Grate the zest and set it aside. Then squeeze the lemon to extract the juice. Beat the eggs with the sugar, preferably with an electric mixer, for 6-7 minutes until you get a light and fluffy mixture.
Add the grated lemon zest, lemon juice, vegetable oil, and milk. Mix.
Finish the preparation by adding the sifted flour and the baking powder. Mix well.
Oil a 20 cm (8-inch) diameter cake pan, preferably with a removable bottom. Pour in the batter and level it with a spatula. Bake the Light Lemon Cake in a preheated static oven at 350°F for 35-40 minutes.
Always do the “toothpick test” to check if it is cooked inside as well. Let the Lemon Cake cool before unmolding it onto a plate and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana