The no butter lemon plumcake is a breakfast cake perfect for the whole family. In this version, different from the classic lemon plumcake, butter is not used, which makes this cake lighter and therefore less caloric.
The preparation is very simple but the final result is soft and perfect for adults and children. You can serve it simply by powdering it with icing sugar or by covering it with a lemon icing.
So let’s see together how to prepare an excellent plumcake and lemon without butter.
- 1 cups 00 flour
- 2 eggs
- 3/4 cup sugar
- 1/3 cup milk
- ¼ cup of seed oil
- 16 g of baking powder
- ¼ cup lemon juice
- peel of 2 lemons
- Powdered sugar
Beat the eggs with the sugar for several minutes to obtain a frothy and aerated mixture.
Add the milk and oil slowly so as to give the mixture time to absorb it perfectly without dismantling.
It is important that the milk is at room temperature so as to facilitate leavening.
Add the 00 flour, previously sifted to avoid lumps. Add the lemon juice.
Pour the baking powder and then add the grated peel of two lemons. It is important to use for this recipe bio lemons since you will have to use the outer peel.
Mix with a spatula and pour the mixture into a previously buttered and floured plumcake mold.
Bake in a preheated oven at 356°F for about 35 minutes or until it is golden on the surface.
Test with the toothpick the cooking before to bake your cake. Simply insert a toothpick in the center of the plumcake and extract it. If it contains traces of dough it means that the cake will still have to cook for a few more minutes, while if it is perfectly dry it is a sign that your dessert can be baked.
Let cool and remove the plumcake from the mold. Serve sprinkled with icing sugar.
Store the lemon plumcake without butter for a maximum of 2-3 days under a glass jar or inside an airtight container.