Recipe / Tested
Butter-Free Lemon Cake
A soft, fragrant lemon cake made with neutral vegetable oil, lemon juice and zest.
Yield One 25 cm round tin Prep 20 min Cooking 50 min
Ingredients
| Ingredient |
Quantity |
| Plain wheat flour |
300 g |
| Sugar |
220 g |
| Eggs, without shells |
200 g, about 4 |
| Neutral vegetable oil |
120 g |
| Milk |
90 g |
| Fresh lemon juice |
60 g |
| Lemon zest |
from 2 lemons |
| Baking powder |
10 g |
| Vanilla |
5 g |
| Salt |
2 g |
Method
- Grease a 25 cm round tin. Preheat the oven to 170–175°C, conventional top/bottom heat without fan.
- Rub lemon zest into the sugar, add the eggs and beat for 4–5 minutes until pale and airy.
- Gradually mix in the oil, milk, lemon juice and vanilla.
- Mix flour, baking powder and salt, then fold into the wet ingredients only until combined.
- Pour into the tin and bake for approximately 40–50 minutes. Test with a skewer and cool on a wire rack.
Sources
Dish history 
