5-Minute Lemon Cake

Name: 5-Minute Lemon Cake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8
Ingredients: Type 00 flour 1.7 cups; Eggs (3 medium) 6 oz; Sunflower seed oil ½ cup; Sugar 0.8 cup; Oat milk 0.7 cup; Potato starch 10 tbsp; Baking powder 4 tsp; Lemon peel 1; Lemon juice About 3 tbsp + 1 tsp (50 g ≈ 50 mL) 3.3 tbsp; Fine salt to taste; Powdered sugar to taste

Difficulty: Easy
Prep time: 5 min
Cook time: 45 min
Serving: 8
Cost: Low

PRESENTATION

5-Minute Lemon Cake is exactly what the name promises: five minutes of active work, then the oven handles the rest. The result is a soft, fragrant cake with a clean lemon flavor — light enough for breakfast or an afternoon snack, composed enough to serve as dessert alongside a spoonful of cream or custard.

Oat milk is the default liquid here, making this a lactose-free bake from the start, not an adaptation, though cow's milk works just as well if that's what you have. The ingredient list is intentionally spare, which is also what makes the cake so flexible. The same soft crumb and bright citrus fragrance that work at the breakfast table hold up equally well at the end of a meal.

INGREDIENTS

for a 22 cm (about 8.7 in) pan: Type 00 flour 1.7 cups (200 g); Eggs 6 oz (165 g) - (3 medium); Sunflower seed oil ½ cup (100 g); Sugar 0.8 cup (150 g); Oat milk 0.7 cup (150 g); Potato starch 10 tbsp (80 g); Baking powder 4 tsp (16 g); Lemon peel 1; Lemon juice 3.3 tbsp (50 g) - About 3 tbsp + 1 tsp (50 g ≈ 50 mL); Fine salt to taste

for decorating: Powdered sugar to taste

Preparation

How to prepare 5-Minute Lemon Cake

To prepare the 5-minute lemon cake, first wash the lemon thoroughly and grate the zest, taking care to use only the yellow part. Squeeze it with a citrus juicer, strain the juice to remove any seeds and set it aside 1. Crack the eggs into a large bowl, add the granulated sugar 2 and a pinch of salt 3, then whisk by hand until you have a homogeneous mixture.

Pour in the oat milk 4, the vegetable oil 5 and the strained lemon juice 6, continuing to mix until all the liquid ingredients are fully incorporated.

Add the flour 7, potato starch 8 and baking powder 9, preferably sifted.

Finally add the grated lemon zest 10. Whisk until you obtain a smooth, uniform batter without lumps 11. Line a 22 cm (about 8.7 in) diameter cake pan with parchment paper and pour in the batter 12.

Bake in a preheated conventional oven at 356F (180C), on the middle rack, for 45 minutes. Before removing from the oven, check doneness with the toothpick test: if it comes out dry, the cake is ready. Let the cake cool completely in the pan 13 for a few minutes, then transfer it to a rack until fully cooled. Before serving, finish with a light dusting of powdered sugar 14 and serve 15.