Lemon cake without butter: yummy and digestible

Lemon cake without butter: tips for not making mistakes

Preparing this recipe is not difficult, just follow a few small steps. Here are our tips for perfect success:

• We chose to flavor the lemon cake without butter with lemon zest, but for convenience you can easily use vials or packaged lemon juice found in the supermarket.
• If you have a planetary mixer, you can use it instead of electric whips.
  Remember to always sift the flour and baking powder to prevent lumps from forming in the dough.
• Use eggs at room temperature (this way they will blend better with the dough).
• If you don't like cream, you can make the cake without the filling.
• You can have fun and garnish it with lemon slices, using them to create a decoration according to your imagination.
• To store it, in winter you can keep it in a cake bell outside the refrigerator for 3-4 days, and in summer keep it in the refrigerator, for no more than 4 days.

Extra Virgin Olive Oil: why prefer it to butter and seed oil?

Not using butter in the recipe allows us to make a light and digestible lemon cake. Instead, we use the ingredient that everyone agrees on: extra virgin olive oil, which is suitable for the preparation of many cakes, as:

• It retains its organoleptic properties even after cooking (up to 210°, its smoke point), unlike butter.
• It manages to give a browning and softness to the cake that animal fats do not provide (cakes made with butter dry out sooner).
• Desserts made with extra virgin olive oil are also suitable for those on a vegan diet.
• Unlike seed oil (apparently light because it is practically tasteless), extra virgin olive oil is very digestible and does not burden the liver.

For our cake we chose to use Farchioni Extra Virgin Olive Oil, designed to be used as a substitute for butter and seed oil in sweet preparations, able to make the dough soft and fragrant without overpowering the other ingredients.