Eggless Lemon Cake

I can provide you with the recipe for the Eggless Lemon Cake. It’s a variant for those allergic to eggs, following a vegan diet, or simply for those who don’t have eggs at home. Let’s look together at the ingredients and the procedure.

Ingredients

• 300g of 00 flour
• 200g granulated sugar
• 80ml sunflower seed oil or corn oil
• 250ml water or plant milk (such as soy or almond)
• Grated zest of 2 organic lemons (make sure they are untreated)
• Juice of 1 lemon
• 1 packet of baking powder (about 16g)
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C and prepare a 24-26 cm diameter cake pan, greasing it or lining it with parchment paper.
2. In a large bowl, mix the flour with the sugar, the grated lemon zest, and a pinch of salt.
3. In another bowl, combine the water (or plant milk) with the oil and lemon juice.
4. Add the liquids to the dry ingredients and mix well until you obtain a smooth batter without lumps.
5. Add the baking powder and stir gently until incorporated.
6. Pour the batter into the prepared pan and level the surface.
7. Bake for about 30-40 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
8. Let the cake cool completely before removing it from the pan.

Curiosities

The lemon cake is a sunny and wonderfully fragrant dessert, perfect for any occasion. Without eggs, it may have a slightly different texture from the traditional version, but it remains pleasant on the palate. Using oil instead of butter, in addition to eliminating eggs, makes the cake lighter and suitable even for those mindful of their diet.

For an Italian twist, you could garnish your cake with a glaze made with powdered sugar and lemon juice or, even better, with a bit of limoncello, to add an intense flavor typical of the peninsula. Simply mix powdered sugar with a few tablespoons of lemon juice or limoncello until you obtain a smooth, spreadable glaze. Pour it over the cooled cake and let it set before serving.