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!
Ingredients
- 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)
Instructions
- With an electric whisk, beat the eggs (medium whole) with the sugar.
- Wisk for about 5 minutes until you obtain a light, swollen and frothy mixture.
- Add the seed oil and continue to wisk. Add water and lemon juice and mix.
- Grate the zest of 2 lemons, preferably organic, and mix.
- Pour in the sifted flour and yeast a little at a time . Blend until the ingredients are well blended.
- Line with baking paper in the cake mold and pour everything inside.
- 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.
- Once ready, remove the lemon plumcake from the oven.
- Allow to cool before removing it from the mold and then place on a rack to dry.
