White lemon and limoncello cake
by
2 recipes
Lemon water cake
ingredients
servings
8
Grated lemon peel
1 unit
Baking powder for desserts
1 sachet
Sunflower oil
100 fl oz
Lemon juice
100 fl oz
Water
200 fl oz
Type 00 wheat flour
300 oz
Fructose
160 oz
Desserts from Italy
Lemon water cake
Lemon water cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This is an egg-free and lactose-free cake, but if you want you can replace the 100 ml of seed oil with a 125 ml jar of yogurt. You can also bake the dough in the plumcake or muffin mold, in this case there will be about 12 muffins
preparation
step 1
In a bowl we put the powders, then the sugar, the sifted flour and the sifted baking powder, we mix everything well with a spoon.
step 2
In another container we put all the liquids, then the water, lemon juice, seed oil and here we also add the grated lemon peel. With a spoon or a hand whisk, we mix the liquids well.
step 3
In the bowl of powders we pour the liquid part and mix everything well, we must have at the end a thick dough without lumps
step 4
In a buttered and floured mold, pour the dough and then off into a static oven preheated to 170 ° for about 45 minutes. Once the cake is cooked, we make it cool well in its mold, then we remove it from it and cover it with icing sugar to taste
others have searched
