Lemon Butterless Cake: A Fresh and Light Delight

This Lemon Butterless Cake is a simple yet irresistible treat, perfect for those who love fresh citrus flavors but want to keep things light without sacrificing taste.

With its soft, fluffy texture and delicate aroma, it’s ideal for breakfast, afternoon tea, or dessert.

Made without butter, this recipe highlights the pure essence of lemon while remaining wonderfully moist and tender.

Why You’ll Love This Recipe

• Butter-Free: Light and airy, perfect for a healthier option.
• Burst of Fresh Flavor: The lemon juice and zest provide a refreshing and tangy aroma.
• Easy to Prepare: Quick, fuss-free recipe ready in under an hour.
• Versatile: Substitute lemon with oranges for a twist on the flavor.

Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 45 minutes
• Total Time: 55 minutes
• Servings: 8

Ingredients

• 1 ¾ cups (220 g) all-purpose flour
• 6 tablespoons + 2 teaspoons (50 g) cornstarch (or substitute with all-purpose flour)
• 2 large eggs
• ⅓ cup + 1 tablespoon (90 ml) milk
• ⅓ cup + 1 tablespoon (90 ml) vegetable oil
• ¾ cup (150 g) granulated sugar
• 3–4 tablespoons (45–60 ml) lemon juice (juice of 1 lemon)
• 1–2 teaspoons lemon zest (zest of 1 lemon)
• 4 teaspoons (16 g) baking powder (1 packet)
• Pinch of salt
• Powdered sugar (for dusting, to taste)

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (180°C).
• Grease and flour a 9-inch (22-cm) round cake mold or a bundt pan.

2. Whisk Eggs and Sugar

• In a large mixing bowl, beat the eggs and sugar with an electric mixer until the mixture is light, pale, and fluffy (about 2-3 minutes).

3. Incorporate Wet Ingredients

• Gradually pour in the vegetable oil in a steady stream, continuing to mix.
• Add the lemon juice and milk, mixing until well incorporated.

4. Combine Dry Ingredients

• In a separate bowl, sift together the flour, cornstarch, baking powder, and a pinch of salt.
• Gradually add the dry ingredients to the wet mixture in batches, mixing gently after each addition.

5. Add Lemon Zest

• Grate the lemon zest and fold it into the batter, ensuring the mixture is smooth and free of lumps.

6. Pour and Bake

• Pour the batter into the prepared cake mold and smooth the top.
• Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Dust

• Remove the cake from the oven and let it cool in the pan for 10 minutes.
• Transfer to a wire rack to cool completely.
• Dust generously with powdered sugar before serving.

Nutritional Information (Per Serving)

Tips for Success

• Don’t Overmix: Mix the batter gently after adding the flour to keep the cake light and fluffy.
• Citrus Substitute: Use orange juice and zest for a sweeter, equally aromatic cake.
• Storing: Keep the cake under a glass dome or airtight container for up to 3 days to maintain its softness.

Enjoy Your Lemon Butterless Cake!

This light and fragrant cake is a true celebration of citrus flavors, perfect for any time of day.

Whether paired with a warm cup of tea, coffee, or enjoyed on its own, it will quickly become a favorite in your kitchen. Buon Appetito! 🍋✨