WATER CAKE: soft and delicious without eggs, milk, or butter!

published on 19 May, 2026 at 10:46

INGREDIENTS

280g (1 1/4 cups) water

180g (3/4 cup + 1 tbsp) sugar

80g (1/3 cup) vegetable oil

1 lemon (zest and juice)

320g (2 1/2 cups) all-purpose flour

16g (1 tbsp) baking powder

1 tbsp vanilla extract

Powdered sugar, as needed

METHOD

1. In a large bowl, combine the water, sugar, sunflower oil, lemon zest, and lemon juice. Mix with a hand whisk.

2. Sift the flour and gradually add it to the mixture, stirring continuously to incorporate it smoothly. Sift in the baking powder as well, then add the vanilla extract.

3. Mix with an electric hand mixer until the batter is smooth and lump-free.

4. Line a 24 cm (9-inch) cake pan with parchment paper and pour in the batter, leveling the surface evenly.

5. Bake in a preheated static oven at 180°C/360°F for about 50 minutes.

6. Remove the cake from the oven, let it cool completely, then remove it from the pan.

7. Dust with powdered sugar, slice, and serve.

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