Lemon Loaf Cake: A Super Soft Dessert without Milk or Butter…
Can a lemon plumcake without milk or butter be infinitely fluffy? Yes if the dough is perfectly balanced, light and full of bubbles, just like in this recipe! That’s what’s special about it, the dough will trap so much air, and you’ll realize it when, upon pouring it into the mold, you’ll hear the sound the foam makes when you’re in the bathtub! Okay, the comparison sounds strange but I swear to you that’s exactly what it is! The dough of this lemon plumcake comes fluffy and airy, it rises great in baking and the result is amazing!
Ingredients:
- 3 large eggs
- 180g (3/4 cup + 2 tablespoons) caster sugar (granulated sugar)
- 90g (1/3 cup + 1 tablespoon) sunflower oil or vegetable oil
- 170g (2/3 cup + 1 tablespoon) room temperature water
- 270g (2 1/4 cups) plain flour (all-purpose flour)
- 40g (2 tablespoons + 2 teaspoons) lemon juice (about 1-2 lemons)
- Grated zest of 1 organic lemon
- 16g (4 teaspoons) baking powder (1 sachet)
How to prepare Lemon Loaf Cake:
- Whip the eggs with the sugar using an electric beater for 4 minutes on medium power until the mixture becomes super frothy.
- Add the seed oil, water, lemon juice, and grated lemon zest. Operate the whisks again to blend everything together.
- Gradually add the flour (plain/all-purpose) and the sifted baking powder. Whisk one last time to remove all the lumps. The batter should be full of bubbles.
- Pour the batter into a loaf tin (plumcake mold) lined with baking paper.
- Bake in a preheated static oven at 180°C (350°F) for 45 minutes.
- Once baked, remove from the oven and let it cool completely.
- Serve the lemon plumcake for snack, breakfast, or as dessert. It can be cut into slices and served with a scoop of vanilla ice cream if desired.
Bon Appétit!
