Eggless Lemon Cake

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

Ingredients

• 300g of type 00 flour
• 200g of granulated sugar
• 80ml of sunflower or corn oil
• 250ml of water or vegetable 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 by greasing it or lining it with parchment paper.
2. In a large bowl, mix the flour with the sugar, grated lemon zest, and a pinch of salt.
3. In another bowl, combine the water (or vegetable milk) with the oil and lemon juice.
4. Add the liquids to the dry ingredients and mix well until you have a smooth, lump-free mixture.
5. Add the baking powder and mix 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 skewer inserted in the center comes out clean.
8. Allow the cake to cool completely before unmolding.

Trivia

The lemon cake is a sunny and highly fragrant dessert, perfect for any occasion. Without eggs, it may have a slightly different consistency than traditional ones, but it remains pleasant on the palate. The choice to use oil in place of butter, in addition to eliminating eggs, makes the dessert lighter and also suitable for those who are 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 little limoncello, to add an intense and typical taste of the peninsula. Just mix some powdered sugar with a few tablespoons of lemon juice or limoncello until you get a smooth and spreadable glaze. Pour it over the cooled cake and let it solidify before serving.