Dive into the fresh, tangy world of this Lemon Water Plumcake, a wonderfully light cake that’s perfect for those seeking a dairy-free and butter-free option. Made with just a splash of oil and a modest amount of sugar, this cake leverages the natural zest and juice of lemon to deliver a burst of flavor in every bite. Its simplicity and delightful lemon scent make it an irresistible choice for any time of the day.
Why You’ll Love This: This plumcake is ideal for those who appreciate light, moist cakes without the heaviness of traditional fats like butter. The use of water instead of dairy and a minimal amount of oil ensures that the cake remains fluffy and airy, while the lemon adds a natural sweetness and vibrancy that enhances the overall flavor. It’s a guilt-free indulgence that doesn’t compromise on taste or texture.
Perfect Occasion: This Lemon Water Plumcake is fantastic for morning or afternoon tea, serving as a refreshing complement to your favorite beverage. It’s also great for picnics, potlucks, and health-conscious gatherings, providing a wholesome dessert option that everyone can enjoy. Additionally, it’s perfect for those lazy weekend mornings when you want something simple yet satisfying to go with your coffee.
Decoration Tips: For a simple yet elegant finish, dust the top of the plumcake with powdered sugar or a light glaze made from lemon juice and icing sugar. Garnish with thin lemon slices or zest for an extra touch of charm. If serving at a gathering, pair slices of the cake with a fresh berry compote or a dollop of coconut whipped cream for a delightful contrast.
Ingredients:
- 180g all-purpose flour
- 180g water
- 30g vegetable oil
- 30g erythritol or 50g sugar
- Juice of half a lemon
- Zest of one lemon
- 8g vanilla-flavored baking powder
- Preparation:
- Preheat your oven to 170°C (338°F). Grease and line a 1.2-liter plumcake mold measuring approximately 23 x 12 x 7 cm.
- Mix Wet Ingredients:
- In a bowl, combine water, oil, erythritol or sugar, and lemon juice. Stir well to dissolve the sweetener completely.
- Incorporate Dry Ingredients:
- Sift in the flour and baking powder, then add the lemon zest. Mix gently until just combined to maintain the lightness of the batter.
- Bake:
- Pour the batter into the prepared plumcake mold. Smooth the top and tap the mold gently on the counter to remove any air bubbles.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Allow the plumcake to cool in the mold for a few minutes before transferring it to a wire rack to cool completely.
- Slice and serve as is or with a light dusting of powdered sugar.
Enjoy your Light and Zesty Lemon Water Plumcake, a deliciously simple dessert that brings a touch of brightness to your table and delights with its fresh lemon flavor!
