Lemon Cake without Butter Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 2/3 cup buttermilk
• 2 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan with cooking spray and line the bottom with parchment paper.
2. In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the oil, buttermilk, eggs, lemon juice, and lemon zest.
4. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake in the pan for 10 minutes, then remove it from the pan and cool it completely on a wire rack.

Serving Suggestions:

• Serve the lemon cake as is for a simple and delicious dessert.
• Serve it with fresh berries or whipped cream for an extra special treat.
• Serve it for breakfast or brunch with a cup of coffee or tea.

Verdict:

This lemon cake without butter is light, fluffy, and bursting with lemon flavor. The absence of butter makes this cake a healthier option without sacrificing taste. It makes a great dessert or breakfast treat.