Butterless lemon plumcake

Butterless lemon plumcake


It is a simple and genuine dessert , perfect for breakfast or a snack . Without butter and milk so even those who are intolerant can enjoy it!


  • 3 Eggs (medium whole)
  • 270 g flour
  • 160 g Sugar
  • 170 g water (or milk if you prefer)
  • 30 g lemon juice
  • 100 g corn oil
  • 2 Lemons (grated zest)
  • 1 sachet baking powder(16 g)


  1. With an electric whisk, beat the eggs (medium whole) with the sugar.
  2. Wisk for about 5 minutes until you obtain a light, swollen and frothy mixture.
  3. Add the seed oil and continue to wisk. Add water and lemon juice and mix.
  4. Grate the zest of 2 lemons, preferably organic, and mix.
  5. Pour in the sifted flour and yeast a little at a time . Blend until the ingredients are well blended.
  6. Line with baking paper in the cake mold and pour everything inside.
  7. Bake your plumcake in a preheated oven in static mode at 170° for approximately 35-40 minutes.Cooking time varies depending on the oven and mold. After which do the toothpick test.
  8. Once ready, remove the lemon plumcake from the oven.
  9. Allow to cool before removing it from the mold and then place on a rack to dry.