If you’ve never tried a water-based cake, this lemon version is a wonderful place to start! This cake is marvelously light and fluffy, infused with the fresh zest and juice of lemon. It’s a simple yet delightful dessert that’s easy to make and surprisingly moist, using water instead of dairy.
Why You’ll Love This: This cake is ideal for those looking for a lighter dessert option that doesn’t skimp on flavor. The use of water instead of milk or butter makes it lower in calories and gives it a unique, light texture that’s perfectly complemented by the bright, tangy lemon.
Perfect Occasion: This lemon water cake is perfect for spring and summer gatherings, tea parties, or any time you need a light dessert that will impress without overwhelming. It’s also a great choice for those with dairy restrictions.
Decoration Tips: Dust the top with powdered sugar or a light lemon glaze for added sweetness and a visually appealing finish. Garnish with lemon slices or zest for a pop of color and an extra hint of lemony zest.
- Ingredients:
- 180g flour
- 180g water
- 30g vegetable oil
- 70g sugar or 35g erythritol
- Juice and zest of half a lemon
- 8g vanilla-flavored baking powder
- Instructions:
- In a bowl, combine water, oil, sweetener, and lemon juice. Stir until the sweetener is dissolved.
- Gradually add flour and baking powder, mixing until just combined.
- Stir in the lemon zest.
- Pour the batter into a 16 cm cake mold lined with parchment paper.
- Bake at 175 degrees Celsius for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy this light and refreshing lemon water cake, a perfect treat for any day!
