The lemon cake is a delicious citrus dessert, very easy to prepare and also without butter, perfect for those who need to follow a low-cholesterol diet. The lemon cake I propose today is the cousin of the orange cake that so many of you have already tasted with me. Since many of you have asked me for the lemon version, and since my tree in the garden always gives me so many fresh lemons, I couldn’t resist preparing for myself, and for you, a delicious lemon cake, great to eat on its own, very soft and moist that is a pleasure, until the last slice, even after several days, but also delicious filled, perhaps with my luscious lemon custard, in which case you can even avoid soaking it, it’s already very pleasant as it is, just like we did for the orange cake with cream. I made this cake before leaving for a camper trip, it lasted well 5 days, in the camper, stored in a simple plastic container, and what can I say, a delicious breakfast or snack, day after day.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8 large slices (8-inch pan)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Super Soft Lemon Cake Without Butter
- 3 eggs
- 3/4 cup sugar
- 1 1/4 cup all-purpose flour
- 1/2 tbsp baking powder
- 1/3 cup juice of 2 lemons
- 1/4 cup sunflower oil
- to taste powdered sugar
Tools to Prepare the Lemon Cake
- 1 Bowl
- 1 Lemon Squeezer
- 1 Electric Mixer
- 1 Baking Pan 8-inch
Steps for Preparing Super Soft Lemon Cake Without Butter
In a large bowl, beat the eggs for a few moments, then add the sugar and continue to mix with the electric beaters, until you get a puffy and foamy mixture, it takes about 3 minutes, but if you continue for 5 it’s even better.
Pour the sunflower oil in thin streams while continuing to whisk with the electric beaters.
Mix the baking powder with the flour, sift, and gradually add to the mixture, continuing to incorporate with the electric beaters.
Finally, just add the lemon juice, if you want some grated zest too, but make sure to use only the yellow part, otherwise you risk making your lemon cake bitter, as the white part of the lemon is very bitter.
Pour the mixture into a greased and floured 8-inch cake pan, and bake in a static oven at 350°F for about 30 minutes, or slightly less.
When the cake is ready, do the usual toothpick test, if it comes out dry, it is ready. Let it cool a bit before dusting with powdered sugar. Store in a closed container, in the pantry. It keeps for 5-6 days. If filled, it should be kept in the fridge.
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