Lemon juice cake without kneading all in a bowl soft and moist until the last bite, a dessert with lots of freshly squeezed lemon juice like the famous orange juice cake that I now often prepare because everyone likes it and it finishes quickly.
To make this lemon cake, I used my grandmother’s foolproof method, you mix everything in a bowl without kneading like the classic cake from which I was inspired to make the yogurt and orange cake in a bowl and the fantastic tiramisu cake in a bowl. This time, however, I used the scale to weigh the ingredients.
To prepare the cake with lemon juice, you need simple ingredients but a lot of lemon juice that makes it fragrant, very soft, and tasty, but the final soak with lemon juice makes it moist and special. I have made many lemon desserts, like the much-loved creamy lemon cake, or the lemon cake with blended peels not to mention the lemon cookies that melt in your mouth, but this cake, in my opinion, surpasses them all. Its consistency is fabulous, it melts in your mouth until the last bite, and its simplicity has truly won me over.
If you also love desserts with lots of lemon, very soft and moist, then get lots of lemons and try this delight. Let’s see what we need to make the lemon juice cake without kneading all in a bowl soft and moist until the last bite.
OTHER LEMON RECIPES THAT I’M SURE YOU WILL LOVE
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Lemon juice cake without kneading all in a bowl soft and moist until the last bite, a dessert with lots of lemon juice
- 3 eggs
- 5.6 oz sugar
- cup lemon juice (squeezed)
- 1 packet baking powder
- 7.8 oz all-purpose flour
- cup sunflower oil
- grated zest of 1 lemon
- powdered sugar (for dusting)
- cup lemon juice
- 1 tsp sugar
Tools
WHAT WE NEED….
- 1 Bowl
- 1 Bundt cake pan
Steps
LET’S PREPARE THE CAKE
To make the cake, take a large bowl and pour in the sifted flour with the baking powder, then add the sugar, eggs, zest, and lemon juice, and oil, start mixing either with a hand whisk or a spoon, blend everything well. Grease and flour a bundt cake pan about 9.5 inches in diameter and pour the batter into it. Bake at 350°F for about 35 minutes but always adjust with your oven and do the toothpick test. Now take a small saucepan and pour in the lemon juice for the soak with the sugar and stir, bring to a boil on the stove. Take out the cake and when it is still warm, soak it with the prepared syrup and finally, dust it with powdered sugar. You will feel what a wonder.
IF YOU DON’T WANT TO MIX EVERYTHING IN A BOWL, YOU CAN USE ELECTRIC WHISKS AND FOLLOW THE PROCEDURE OF THIS RECIPE
FAQ (Questions and Answers)
WHEN SHOULD THE CAKE BE SOAKED WITH THE JUICE?
As soon as it comes out of the oven, so it will soak well.
