Ten Ciasto cytrynowe z 5 składników is a super easy, egg-free, dairy-free dessert recipe made with no oil, but still with a light and fluffy texture and a sweet lemon taste.
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Lemon Cake
Ten Ciasto cytrynowe z 5 składników is a super easy, egg-free, dairy-free dessert recipe made with no oil, but still with a light and fluffy texture and a sweet lemon taste.
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Porcje: 12 plasterki
Kalorie: 172.9 kcal
Skład
- ¼ kubek Sok cytrynowy - + zest from the same lemon (note 1)
- 1 ¼ kubki Mleko kokosowe w puszce - (notatka 2)
- ¾ kubek Cukier trzcinowy nierafinowany - (notatka 3)
- 1 ¾ kubki Mąka samorosnąca - (notatka 4)
Do dekoracji
- 1 kurz Cukier puder
Instrukcje
- Preheat the oven to 350°F (180°C). Line an 8-inch baking pan with non-stick parchment paper on the bottom and sides. Set aside.
- In a small bowl, whisk together the lemon juice and canned coconut milk. Set aside.
- In a mixing bowl, add sugar and grate lemon zest. Use your fingertips to rub the zest into the sugar.
- Add the self-rising flour, and the lemon juice/coconut milk mixture made earlier.
- Use a rubber spatula to stir and form a smooth cake batter.
- Wlać ciasto do przygotowanej formy.
- Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. The top will stay pale, lightly golden on the edges. That's normal.
- Cool down for 10 minutes in the pan, then for 1 hour on a wire rack.
- Once the cake has cooled to room temperature, you can dust powdered sugar on top to decorate, and add a few extra slices of lemon in the center for decor.
Komentarz
Uwaga 1: I squeeze fresh lemons, sieve the liquid to remove the pulp and seeds, then measure. The zest is highly recommended for a tangy lemon flavor.
Uwagi 2: There’s no swap! This is the key ingredient to avoiding oil. You must use full-fat canned coconut milk, without additives – no added gums, added oil, or sugar. Do not use packaged coconut milk, or other dairy-free milk, nor bottled coconut cream.
Uwagi 3: I recommend unrefined cane sugar or white sugar to keep the cake light and pale in color. The recipe won’t work with a liquid sweetener like maple syrup.
Uwagi 4: To make your own, stir 1 3/4 cups of all-purpose flour with 2 2/3 teaspoons of baking powder and 1/4 teaspoon of salt. This recipe will not work with oat flour, almond flour, coconut flour, or buckwheat flour. For a gluten-free option, use my konwerter bezglutenowy, ale nie zapomnij o proszku do pieczenia.
Wskazówki
Maximize Lemon Flavor: I recommend saving the zest from your lemons to rub directly into the sugar. This technique releases the natural oils and creates a deep, zesty flavor throughout the batter. Choose Correct Milk: It is essential to use full-fat canned coconut milk without any additives for this recipe. Packaged drinking milks or other dairy-free alternatives will not provide the fat content needed for the cake to rise and stay moist. Use Fresh Citrus: For the best results, I always use freshly squeezed lemon juice rather than the bottled version to ensure the flavor is bright and authentic. Dyski: Store the cake in an airtight container in the fridge for up to 4 days or freeze for up to 1 month in airtight freezer bags.Odżywianie
serwowania: 1kawałek | Kalorie: 172.9kcal | Węglowodany: 27.5g | Białko: 2.8g | Gruby: 6.3g | Tłuszcz nasycony: 5.3g | Tłuszcz wielonienasycony: 0.2g | Tłuszcze jednonienasycone: 0.3g | Sód: 4.3mg | Potas: 89.5mg | Fiber: 1g | Cukier: 13.6g | Witamina A: 0.7IU | Witamina C: 2.7mg | Wapń: 7.2mg | Żelazo: 0.6mg | Magnez: 14.1mg | Fosfor: 43.1mg | Cynk: 0.3mg
How to Make Lemon Cake (in Pictures)
Hi Carine! I’ve made the recipe and I’ve to say that the taste was amazing, super lemony. On the other hand, I had troubles with the texture, mine was flat, moist and chewy and not fluffy as yours. Do you know what could have gone wrong? I definetly want to repeat, because I love the taste. Thank you xx
Did you use self-rising flour, not flour, as per written? Self-raising flour contains pre added baking powder, that’s why the cake rise.
Hi Carine! Thank you for your reply. Yes, I used self-raising flour. I supose I can try again adding a little more extra baking powder. The only thing I did different was that I added some blueberrys, could that have been the problem? Thanks again
Yes! The blueberries will release moisture and add weight to this light cake. It’s not a thick dense cake, it’s closer to a sponge texture and it won’t react as well to added fruits. Let me know how it goes without blueberries.
Thanks for the recipe,
I love the range of recipes- this is the first one I’ve made.
As a new baker and cook I note you don’t tell me to add the sugar – I read it as the sugar with the zest was for the top.
Only after reading the notes did I realise it needed to be added with the rest of the batter
Thanks for your message,
I guess its the way I read it. The other point is in the GF receipe I added the baking soda as suggested but it doesn’t mention Baking Power so the cake did not raise. I have now learnt that I need both for the cake to raise.
Reading it now its hidden right down the bottom – I guess I’m suggesting to put it at the top in the green box for other people new to Baking
Still tastes great though.
The cake use self-rising flour, it means it’s a mix of flour + baking powder. When you use the gluten-free converter, you select the type of flour the recipe use, here you select self-rising flour and the converter automatically give you the amount of baking powder to add. It looks like you didn’t use the automatic converter, but the table under the converter that could lead you in eror if you don’t read the big bold message under the table saying that you have to add 1 1/2 teaspoon baking powder per cup of flour if you convert ta recipe with self-rising flour.
I am sorry but instruction 3 tells you to rub the lemon zest with the sugar. Then, next step says to add the flour, and lemon juice/coconut milk made earlier. There’s only these 4 ingredient in the recipe.
What does gluten free converter mean?
It’s linked in the note, you can find it w tym miejscu. A converter is a tool where you enter the amount of wheat flour you want to convert from the original recipe, and it gives you the amount of gluten-free flours you need to make your gluten-free blend for this recipe.
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Hi. I love this recipe. Do you think this would work with almond flour as well?
Thank you! Substituting almond flour for wheat flour fails because almonds lack the gluten and starches necessary to create a structural “web” that holds the cake together. Without eggs to act as a secondary binding agent, the high fat content of the nuts will likely cause the cake to crumble into a greasy pile rather than rise.
Hi. It says gf option but then note 4 said won’t work with almond, oat, coconut etc
Please advise Thx
Yes, the note 4 also says For a gluten-free option, use my konwerter bezglutenowy, but don’t forget the baking powder.
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So you can use a gluten free flour?????
For a gluten-free option, use my konwerter bezglutenowy, but don’t forget the baking powder.