Taralli palermitani with lemon icing
356 recipes
Lemon cake without eggs and butter
ingredients
servings
4
Glutenfree flour for desserts
300 oz
White sugar
180 oz
Sunflower oil
100 oz
Water
150 oz
Lemons
2 unit
Baking powder for desserts
1 unit
Vanillin
1 sachet
Desserts from Italy - Puglia
Lemon cake without eggs and butter
Lemon cake without eggs and butter
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The lemon cake without eggs and butter is a sweet easy to prepare, very soft, light, fragrant and delicate! Ideal for breakfast or a sweet but healthy snack! #breakfast
preparation
step 1
Preheat the oven to 180 degrees.
step 2
In a mixing bowl with electric whips the water with the oil, add the filtered juice of two lemons.
step 3
Combine the mixture sugar, flour, vanilla and baking powder sifted. Work the mixture with the whisk to mix well all ingredients.
step 4
Line a hinged tin with baking paper and pour the dough into the pan.
step 5
Bake the cake at 180 degrees for 35 minutes: before removing the cake, it is advisable to perform the toothpick test to make sure that the interior is dry.
step 6
Remove the cake from the oven and let cool before serving. Dust with icing sugar.
