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torta-al-limone-senza-burro

Butter-free lemon cake: yummy and digestible

Olio Farchioni
Quick and tasty, ideal for breakfast or as a snack.
5 from 5 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine Italian
Servings 8 Servings
Calories 290 kcal

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.

Nutrition

Calories: 290kcal