Lemon Cake Without Butter
A moist and tangy lemon cake made without butter, perfect for a light dessert or afternoon treat. This recipe uses oil instead of butter to keep the cake tender and flavorful.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 1x
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1/2 cup plain yogurt
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup milk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, beat the vegetable oil and eggs together until smooth.
Add the plain yogurt, fresh lemon juice, lemon zest, and vanilla extract to the wet ingredients. Mix until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently to combine.
Pour in the milk and stir until the batter is smooth and well mixed, being careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before serving.