Recipe for Lemon Loaf

Butterless Dessert

A light dessert with a delicious lemon taste that can be made with either spelt flour or wheat flour. 🍋

This recipe for a butter-free cake is very straightforward to make.

 

Preheat the oven to 325 degrees Fahrenheit (170 degrés Celcius).

Wash and dry a preferably organic lemon.

Step 1 : The Dough

1. In a large bowl, zest the lemon and then squeeze it into a glass to extract the juice.
2. Add 3 eggs and whisk together with 1/4 cup (50 g) of sugar.
3. Add 1/3 cup (80 ml) of milk, 1/4 cup (50 ml) of oil, and the lemon juice, approximately 1.50 fl oz (40 ml).
4. Incorporate 1 2/3 cups (200 g) of flour and the teaspoon of baking powder.
5. Mix until you obtain a homogeneous batter.

Step 2 : Baking

1. Butter and flour a cake mold  of approximately 9,5 x 5 inch (28 cm x 12 cm).
2. Pour the cake mixture into the mold. Bake for about 35 minutes in the oven at 325 degrees Fahrenheit (170 degrés Celcius), using the convection setting.
3. To check if the cake is done, you can insert a knife blade into the center: if it comes out dry, it means the cake is cooked. If there is raw batter sticking to it, extend the baking time.

 

Enjoy this lemon cake!

Gisou’s Tips and Tricks

• If you have leftover lemon cake, you can slice it and freeze each slice individually to enjoy later. This way, you can savor these individual portions at any time! To preserve its flavor, freezing should be done on the same day it was baked.
• Spelt grains, also known as dinkel wheat, is an ancient wheat variety that has been cultivated since 8 000 BC. It comes in two varieties. One is the white spelt flour which has the bran and germ removed, while the other kind is whole spelt flour, which is similar to whole wheat flour in that it has the germ and bran intact.