Butter-free lemon cake: yummy and digestible
Butter-free lemon cake: yummy and digestible
Equipment
- Bowl
- Electric whisk
- Baking pan (24 cmø)
- Grater
- Citrus squeezer
- Jug sieve
- Saucepan
- Knife
Ingredients
Dough
- 4 Eggs
- 200 g Sugar
- 100 g Extra virgin olive oil
- 100 g Water
- 250 g Pastry flour
- 1 Lemon (grated zest)
- 1 sachet Baking powder
- to taste Icing sugar
Lemon cream
- 100 ml Lemon juice
- 100 ml Orange juice
- 40 g Sugar
- 20 g Cornstarch
Instructions
- Break the eggs into a bowl and add sugar.
- Beat them with an electric whisk.
- Add the oil, water and lemon zest while mixing.
- Add the sifted flour a little at a time, continuing to mix.
- Add baking powder and keep mixing.
- Evenly pour the batter in a 24-cm-diameter baking pan which you will have priorly greased with EVO oil and floured.
- Bake in a preheated ventilated oven at 170°C for 40 minutes, or in a static oven at 180°C also for 40 minutes.
- While the dough is in the oven, squeeze 100 ml of lemon juice and 100 ml of orange juice and put them in a pitcher.
- Place sugar and cornstarch in a small saucepan then mix them.
- Stir in the orange and lemon juice a little at a time.
- Place the saucepan on the stove and keep stirring, until the cream is thick.
- Once the cake is ready, let it cool.
- Remove it from the pan and cut it in half.
- Spread the lemon cream over the base, leveling it with a long-bladed knife.
- Put the other disk on top and sprinkle some icing sugar.
Butter-free lemon cake is easy to prepare, tasty and always good: at breakfast, as a snack or a dessert. The absence of butter and milk makes this cake very light and digestible, suitable for the lactose intolerant.
You will also find a recipe for the preparation of egg-free lemon cream, also very light but tasty, which will give extra yumminess to our cake!
Butter-free lemon cake: a few tips
This recipe is not difficult to put into practice. You will need to remember a few small tricks. Here are our tips:
We decided to flavor our butter-free lemon cake with fresh lemon zest, but of course you can use off-the-shelf vials or lemon juice .
You can use a food processor instead of an electric whip.
Remember to always sift the flour and baking powder to prevent lumps in the dough.
Eggs should be at room temperature for easier blending into the mix.
If you don’t like cream in general, your lemon cake will be just as good without the filling.
You can have fun and decorate the top with lemon slices.
In wintertime you can store it for 3-4 days in a cake bell outside the refrigerator, while in summertime it is advisable to keep it refrigerated for no longer than 4 days.
Extra Virgin Olive Oil: why is it preferable to butter or seed oil?
The reason why we do not use butter in the recipe is that we want our lemon cake to be light and digestible. That’s why we use an universally acclaimed ingredient instead: extra virgin olive oil. There are different reasons why it is perfect for cakes:
Unlike butter, it retains its organoleptic properties even after reaching its smoke point (210°).
Your cake will be golden and soft, something which does not happen with animal fats (cakes prepared with butter dry out sooner).
Butter-free cakes are suitable for vegans.
Unlike seed oil (which a lot of people think is light just because it is tasteless), extra virgin olive oil is very digestible and does not weigh on your liver.
For our cake, we selected Olio Extra Vergine di Oliva Speciale per Dolci Farchioni, designed to be used as a substitute for butter and seed oil in sweet preparations, as it makes the dough soft and fragrant without overpowering the other ingredients.
You now know all the tricks: you can get to work and try your best!
