Butterless Lemon Cake Recipe
Ingredients
This butterless lemon cake recipe is a deliciously moist cake that will have you wanting more. The ingredients you need for this recipe are: 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 cup of sugar, 2 large eggs, 1 cup of buttermilk, 1 cup of vegetable oil, 1 tablespoon of lemon zest, 1/4 cup of freshly squeezed lemon juice and 1 teaspoon of vanilla extract.
Instructions
Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. In a separate bowl, whisk together the eggs, buttermilk, oil, lemon zest, lemon juice and vanilla extract until well combined. Pour the wet mixture into the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack to cool completely.
Serving
This butterless lemon cake can be served as is, or served with a dollop of sweetened whipped cream and a sprinkle of lemon zest. It also makes a delicious base for a layer cake, topped with your favorite lemon frosting. Enjoy!
Storage
This butterless lemon cake can be stored in an airtight container at room temperature for up to 3 days. It can also be wrapped tightly and frozen for up to 3 months. To thaw, simply place the frozen cake in the refrigerator overnight.
Nutrition
One serving of this butterless lemon cake (1/12 of the cake) contains approximately 365 calories, 15g of fat, 54g of carbohydrates and 5g of protein. It is also a good source of vitamin C and calcium.
Variations
This recipe is versatile and can be adapted to suit your taste and dietary preferences. To make a vegan butterless lemon cake, simply substitute the eggs with 1/4 cup of applesauce and the buttermilk with 1/2 cup of non-dairy milk. You can also add in some chopped walnuts or pecans for a crunchy texture and some extra nutrition.
Tips
When measuring the flour, be sure to use the spoon and level method. This means that you should spoon the flour into the measuring cup and then level it off with the back of a knife. Using too much flour will make the cake dry and dense. It is also important to use freshly squeezed lemon juice in this recipe, as it adds a vibrant flavor to the cake that you just can’t get from store-bought lemon juice.
Final Thoughts
This butterless lemon cake is a perfect treat for any occasion. It is quick and easy to make, and the bright and tart flavor of the lemons is sure to be a hit. Serve it with some whipped cream and a sprinkle of lemon zest for a delicious dessert that is sure to please. Enjoy!
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