Lemon plumcake without butter
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 60 min
- Serving: 6
- Cost: Average
PRESENTATION
And lemon plumcake without butter? Oh, it's a treat that really stands out. This one's moist and flavorful, using simple, natural ingredients. Instead of the usual butter, this lemon pound cake without butter uses extra virgin olive oil. Really good stuff. It adds a deeper taste and makes every bite super tender. The mix of olive oil and type 2 flour gives it a rustic touch—imagine a loaf that's both hearty and soft, with that old-fashioned charm. Plus, zesty lemon juice and fresh lemon peel? They wake up the entire cake, filling your kitchen with that bright, tangy aroma as it bakes. And look, for those looking for a lighter or dairy-free option, almond milk fits perfectly—making this a butter-free lemon cake recipe you can enjoy even if you're avoiding cow’s milk. It ends up being a treat that’s moist, a little crumbly, and bursting with citrus flavor in every slice.
What’s great about this lemon loaf cake no butter is how it invites all sorts of creative changes. Some days, people make it egg-free or add oat and hazelnut flour. Seriously good. It transforms the classic into a variety of easy, healthy lemon loaf options for breakfast or snacks. This is the kind of food that never gets boring—every time you bake it, you can try a new twist. With no butter, you get a cake that feels lighter but still tastes rich—which is why it's popular as a healthy lemon loaf recipe or even called a lemon olive oil cake. The soft texture paired with a sweet, golden crust makes it perfect for mornings or afternoon tea. For real. Whether you stick to the almond milk version or get creative with ingredients, this cake turns out tender and fresh. It’s no wonder people keep returning to this moist lemon cake without butter, mixing up flavors and flours, turning every breakfast into something special. With just a few tweaks, you can enjoy a new variation every time, keeping your mornings exciting and delicious. Can't go wrong.
You might also like:
INGREDIENTS
- Ingredients (for a 10x4 inch mold)
- Type 2 flour 1.6 cups (200 g)
- Almond flour ½ cup (50 g)
- Almond milk 0.42 cup (100 g)
- Lemon peel 2 tbsp (30 g)
- Lemon juice 1
- Brown sugar 0.9 cup (180 g)
- Eggs 3.9 oz (110 g) - (about 2 medium, at room temperature)
- Extra virgin olive oil 6 tbsp (80 g)
- Baking powder 1 bag
- Fine salt 1 pinch
- for the surface
- Brown sugar 1 ½ tbsp (20 g)
- Peeled almonds 1.1 oz (30 g) - (to chop)
How to prepare Lemon plumcake without butter
To prepare the lemon plumcake without butter, start by working the eggs and 6.3 oz of brown sugar in a bowl 1. Beat for a moment with a whisk before adding the oil in a steady stream 3.
Once the fat has been absorbed, add the lemon juice 4 and grated lemon zest 5. While continuing to stir, add the salt 6,
the almond milk 7, type 2 flour, baking powder 8, and almond flour 9.
Always working with the whisk, mix everything well to obtain a smooth and homogeneous mixture 10. Pour it into an oil-greased and floured mold. The dimensions of the mold are 8.7x3.1 inches at the bottom and 10x4 inches at the top 11. Sprinkle the surface with coarsely chopped almonds 12.
and the 0.7 oz of brown sugar for the surface 13. The olive oil and lemon plumcake is ready to bake in the middle shelf in a preheated static oven at 356°F, for about 55-60 minutes. Always do the toothpick test before taking it out, and if after 30-40 minutes the surface browns too much, cover with parchment paper or aluminum foil. Once cooked, let it cool before unmolding 15.