Healthy lemon Loaf Cake: Easy Without Butter…
What lies behind a simple pound cake? Besides the scent, the soft texture, there are the secrets to make it. Today we let you discover the lemon plumcake without butter, which in its simplicity hides many virtues: it is made with extra virgin olive oil, which has a more intense taste than seed oil, but gives an incredible softness.
Ingredients for a 10×4 inch / 25×10 cm loaf pan :
For the cake:
- 200g (1 2/3 cups) all-purpose flour
- 50g (1/2 cup) almond flour
- 100ml (1/3 cup + 1 tbsp) almond milk
- Zest of 1-2 lemons (about 2 tbsp)
- Juice of 1 lemon
- 180g (3/4 cup + 2 tbsp) brown sugar
- 110g (2 medium) eggs, at room temperature
- 80ml (1/3 cup) extra virgin olive oil
- 1 packet (about 16g or 4 tsp) baking powder
- 1 pinch of salt
For the topping:
- 20g (1 1/2 tbsp) brown sugar
- 30g (1/4 cup) blanched almonds, chopped
How to prepare healthy lemon Loaf Cake:
- To prepare the lemon loaf Cake without butter, start by working the eggs and 180 g of brown sugar in a bowl. Beat a few moments with a whisk before adding the oil in a trickle.
- As soon as the fat has been absorbed add the juice and grated lemon zest. While continuing to mix add the salt,
- the almond milk, the type 2 flour, the baking powder and the almond flour.
- Still working with the whisk, mix everything well to obtain a smooth and homogeneous mixture. Pour it into an oiled and floured mold. The dimensions of the mold are at the bottom 22×8 cm while at the top it measures 25×10 cm. Sprinkle the surface with the coarsely chopped almonds with a knife.
- and the 20 g brown sugar for the surface. The lemon-oiloaf Cake is ready to bake in the middle shelf in a static oven preheated to 180°C (350°F), for about 55-60 minutes.
- Always do the toothpick test before baking and if after 30-40 min the surface browns too much, cover with baking paper or aluminum foil. Once baked let it cool before unmolding.
Bon Appétit!
