January 26, 2014

Zesty Cake Homemade Recipe

Zesty Cake: lactose free, & light...
Enjoy a lemon citrus overwhelming flavor coming out from the oven as you bake this cake!
To start with, don't do this recipe unless you are one of the below:
  • Chocolate Hater. or not in the mood for chocolate, as not a pinch of chocolate was used in this recipe. (sorry chocolate lovers)
  • Lactose Intolerant: Not a drop of milk was added.
  • Light Dessert Seeker: Sugar was reduced to half as in any regular cake recipes.
  • Spongy Cake Avoider: I have a thing against spongy cakes, I sometimes feel I am literally swallowing air. I just dont like the sponginess. Yet, this cake turned out to be truely condensed & bit chewy from inside, and soft at the same time.
  • Lemon/ Citrus Lover: Who doesnt love the taste of lemon in desserts? Come on....Lemon, vanilla & sugar go together like trio best friends !

Since I previously posted about my lactose/dairy intolerance and my constant ways in including recipes without milk, and at the same time without jeopardizing the taste and affecting texture of the food
prepared. Here is the lemon cake that I made at home and from scratch!


  • 4 eggs (medium sized)
  • 1 cup of granulated white/brown sugar
  • 3 cups of white flour, sifted.
  • 3/4 cup of canola oil ( instead of butter)
  • Pinch of Vanilla extract
  • 2 teaspoons of Baking powder
  • 3/4 cup of diet 7 Up for texture.
  • 1 table spoon of Lemon zest (prepared by scraping the outer skin of lemon or lime using a Grater) for flavor.
  • 1 table spoon of squeezed lemon for flavor
  • No coloring, no artificial flavorings, no salt, no baking soda, and no butter was used in this cake recipe.


  1. Beat the eggs, add the lemon zest, and the sugar using a mixer until you get a foamy, yellow color.
  2. Sift the flour and add it with the baking powder to the above batter.
  3. Add the oil slowly and mix using a spatula, not a mixer. 
  4. Pour the 7 up diet with its fizzy gases, and the lemon as the final step.
  5. Pour the final batter evenly on the greased pan, smooth the tops, and bake for 45 minutes,  until a cake tester ( fork or wooden barbecue stick) comes out clean.

Lime Sauce/Glaze (Optional)

* Alert: contains sugar and butter; so extra calories.- Dissolve 4 table spoons of baker's sugar in 1 table spoon of melted butter (light). You can also add diet 7 up to reduce sugar in the sauce. Yet avoid adding alot to not make it liquidy. Also add 2 tablespoon of squeezed lemon.
Add the sauce when the cake becomes cold.

Total Time: 1 hr 30 min
Prep: 40 min
Cook: 45-50 min
Serving Size: 15 medium sized slices (30 degrees of a circle)

1 comment:

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