Lemon Cake Without Butter
This lemon cake is made without butter, using sunflower oil for a light, fluffy texture. It’s perfect for a quick and easy treat.
Nutrition Facts
Per Serving: Calories: 220 kcal, Fat: 9 g, Sodium: 150 mg, Carbohydrate: 32 g, Protein: 3 g
Descriptions
This Lemon Cake Without Butter is a light and zesty dessert that comes together in just 15 minutes of preparation.
The cake is made with fresh lemon juice and zest, creating a vibrant flavor, while the sunflower oil replaces butter, ensuring a soft and moist crumb. Perfect for those seeking a quick, citrus-flavored treat.
Directions
1- Preheat your oven to 340°F (170°C).
2- Zest half of the lemon and finely chop the zest. Juice the entire lemon and set aside.
3- In a large bowl, whisk together the flour, sugar, eggs, sunflower oil, baking powder, lemon juice, and zest until smooth.
4- Grease a silicone cake pan with a little oil and pour the batter into the mold.
5- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
6- Once out of the oven, place the cake pan on a towel soaked in cold water. This will create a thermal shock, making it easier to remove the cake from the pan.
Note's
- For an extra moist cake, you can add a few tablespoons of yogurt to the batter.
- If you prefer a stronger lemon flavor, increase the amount of zest.
- This cake is ideal served with a dusting of powdered sugar or a light glaze made from powdered sugar and lemon juice.
Ingredients
- 1 untreated lemon
- 3 tablespoons sunflower oil
- 2 eggs
- 100g (3.5 oz) all-purpose flour
- 100g (3.5 oz) sugar
- 1 packet baking powder
