Over 1000 people tried this! Butter-free and made in one bowl - so easy! Lemon juice keeps it moist and tender. It's even delicious the next day, perfect for gift-giving!
Ingredients
6 servings- ☆Cake flour100g
- ☆Cornstarch (or potato starch)2 tbsp (10g)
- ☆Baking powder2 tsp (8g)
- Vegetable oil120 cc (100g)
- Sugar100g
- Eggs2
- Lemon juice1 lemon (about 30 cc)
- ★Water2 tbsp
- ★Sugar30g
- ★Lemon juice1 tbsp
Directions
50 min- 1
Sift the ☆ dry ingredients together in advance and preheat the oven to 180°C.
- 2
Pour vegetable oil into a bowl, add 100g sugar, and mix well.
- 3
Add 1 egg and mix thoroughly until smooth with no separation. Add the second egg and mix the entire batter until smooth.
- 4
Add the sifted dry ingredients in two batches, folding gently with a rubber spatula until just combined.
- 5
Add lemon juice from 1 lemon (about 30 cc) and mix well to create the batter.
- 6
Pour the batter into a pound cake pan and bake in the 180°C oven for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- 7
Prepare the glaze: Pour 2 tbsp water into a pot and bring to a boil over heat. Remove from heat, add 30g sugar, and mix well. Once cooled slightly, add 1 tbsp lemon juice.
- 8
Once the cake is baked, remove it from the pan immediately and brush the glaze over the surface with a pastry brush. Allow to cool.
Tips
If you can find pesticide-free lemons, grate some of the zest and add it to the batter along with the juice for enhanced lemon aroma. This recipe uses zest from 1/4 lemon.
Nutrition
Per serving- Calories320 kcal
- Protein4.5 g
- Fat14 g
- Carbs42 g
- Sodium0.2 g
Over 1000 people tried this! Butter-free and made in one bowl - so easy! Lemon juice keeps it moist and tender. It's even delicious the next day, perfect for gift-giving!
Ingredients
6 servings- ☆Cake flour100g
- ☆Cornstarch (or potato starch)2 tbsp (10g)
- ☆Baking powder2 tsp (8g)
- Vegetable oil120 cc (100g)
- Sugar100g
- Eggs2
- Lemon juice1 lemon (about 30 cc)
- ★Water2 tbsp
- ★Sugar30g
- ★Lemon juice1 tbsp
Directions
50 min- 1
Sift the ☆ dry ingredients together in advance and preheat the oven to 180°C.
- 2
Pour vegetable oil into a bowl, add 100g sugar, and mix well.
- 3
Add 1 egg and mix thoroughly until smooth with no separation. Add the second egg and mix the entire batter until smooth.
- 4
Add the sifted dry ingredients in two batches, folding gently with a rubber spatula until just combined.
- 5
Add lemon juice from 1 lemon (about 30 cc) and mix well to create the batter.
- 6
Pour the batter into a pound cake pan and bake in the 180°C oven for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- 7
Prepare the glaze: Pour 2 tbsp water into a pot and bring to a boil over heat. Remove from heat, add 30g sugar, and mix well. Once cooled slightly, add 1 tbsp lemon juice.
- 8
Once the cake is baked, remove it from the pan immediately and brush the glaze over the surface with a pastry brush. Allow to cool.
Nutrition
Per serving- Calories320 kcal
- Protein4.5 g
- Fat14 g
- Carbs42 g
- Sodium0.2 g
Tips
If you can find pesticide-free lemons, grate some of the zest and add it to the batter along with the juice for enhanced lemon aroma. This recipe uses zest from 1/4 lemon.