Creamy and Soft Lemon Yeast-Free Cake (No Butter!)

This Creamy, Yeast-Free Lemon Cake is a delicious and fragrant dessert, made with a butter-free dough made with milk, flour, eggs, and granulated sugar. Flavored with grated lemon zest and a couple of tablespoons of rum for a pleasantly alcoholic note, this delicious dessert has a soft, melt-in-the-mouth texture similar to that of a baked cheesecake.

Once ready, you can enjoy the creamy yeast-free cake at the end of a meal with a light sprinkling of powdered sugar on the surface, or you can serve it as a snack together with a cup of espresso coffee or a fruit infusion.

Yeast-Free Cake Variations

If there are children among the guests, you can omit the rum from the recipe, you can add a pinch of cinnamon or the seeds of a vanilla pod to the rest of the ingredients, or you can try your hand at a delicious cocoa variation.

Storage Instructions

The creamy yeast-free cake can be stored in the refrigerator, in an airtight container, for up to 2 days.

How to Make Yeast-Free Lemon Cake

Step 1

Step 1

To prepare the creamy cake without yeast, first collect the eggs, the grated lemon zest and the granulated sugar in a bowl.

To prepare the creamy cake without yeast, first collect the eggs, the grated lemon zest and the granulated sugar in a bowl.

Step 2

Step 2

Mix the ingredients with an electric whisk until you obtain a light and frothy mixture.

Mix the ingredients with an electric whisk until you obtain a light and frothy mixture.

Step 3

Step 3

Incorporate the sifted flour.

Incorporate the sifted flour.

Step 4

Step 4

Add the milk at room temperature.

Add the milk at room temperature.

Step 5

Step 5

Perfume with rum and mix briefly to combine the ingredients.

Perfume with rum and mix briefly to combine the ingredients.

Step 6

Step 6

Pour the smooth, lump-free mixture into a 22cm diameter springform pan, previously buttered and floured, then place in a preheated static oven at 355°F/180°C and bake for about 1 hour. Once the cooking time is up, remove the cake from the oven and let it cool.

Pour the smooth, lump-free mixture into a 22cm diameter springform pan, previously buttered and floured, then place in a preheated static oven at 355°F/180°C and bake for about 1 hour. Once the cooking time is up, remove the cake from the oven and let it cool.

Step 7

Step 7

Turn out the creamy yeast-free cake onto a serving plate and sprinkle the surface with a little icing sugar, bring to the table and serve. Enjoy!

Turn out the creamy yeast-free cake onto a serving plate and sprinkle the surface with a little icing sugar, bring to the table and serve. Enjoy!