Butterless Lemon Cake

I can provide you with a recipe for a butterless lemon cake. It will be somewhat like a lighter version of the classic dessert. Here are the ingredients and the procedure.

Ingredients

• 200 g of all-purpose flour
• 100 ml of seed oil (as a lighter alternative to butter)
• 200 g of sugar
• 3 eggs
• The grated zest of 2 organic lemons
• The juice of 1 lemon
• 1 sachet of baking powder
• A pinch of salt
• Powdered sugar for decoration (optional)

Preparation

1. Preheat the oven to 180°C.
2. In a bowl, whisk the eggs with the sugar until you have a frothy, light mixture.
3. Slowly pour in the oil, while continuing to whisk to incorporate it well.
4. Stir in the grated lemon zest and lemon juice, mixing to blend the flavors into the mixture.
5. Sift the flour with the baking powder and the salt, then add them to the mixture, stirring gently to keep it from deflating.
6. Pour the batter into a previously greased and floured cake tin, or lined with parchment paper.
7. Bake for about 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
8. Let the cake cool in its pan for a few minutes, then transfer it to a wire rack to cool completely.
9. If you wish, just before serving, sprinkle the surface of the cake with powdered sugar.

This cake is delicious as is, or you can accompany a slice with some lemon cream for an extra touch of flavor. Lemon is a very loved ingredient in Italy, especially in southern regions like Sicily or the Amalfi Coast, where lemons are particularly juicy and fragrant.