Egg-free lemon cake

Name: Egg-free lemon cake
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6
Ingredients: Type 00 flour 1 cup; Almond flour ½ cup; Lemon juice 0.4 cup; Lemon peel 1; Butter 6 ½ tbsp; Whole milk (at room temperature) ¼ cup; Brown sugar 0.8 cup; Cornstarch 6 tbsp; Baking powder 1 ½ tsp

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436

Calories per serving

Vegetarian

Energy Kcal 436
Carbohydrates g 64.6
of which sugars g 33.3
Protein g 5.2
Fats g 17.4
of which saturated fat g 7.91
Fiber g 2.2
Cholesterol mg 38
Sodium mg 20

Difficulty: Easy
Prep time: 25 min
Cook time: 55 min
Serving: 6
Cost: Low

PRESENTATION

So, here’s the deal: an eggless lemon cake is like a hidden gem in Italian homes—super popular. And honestly, it’s perfect for when you crave something moist and a little different on a weekday. You know, the kind of cake that's all about balance? Instead of eggs, it uses a smart mix of liquids and dry ingredients. And guess what? It still has that super tender bite.

Plus, you get all the bright lemony goodness from both the zest and juice, so, like, your whole kitchen smells amazing when it's baking. To be honest, Italian bakers have been playing around with recipes like this for ages, especially when they need something for folks who can’t eat eggs. For real, even without the eggs, you will not miss a thing. Whether you call it an eggless lemon cake, eggless lemon pound cake, or even a water-based version, the key is how simple and flavorful it is.

Pretty much, it's the kind of treat you'd share with friends for a merenda. Really, it's a surprise how rich and satisfying an eggless lemon cake recipe can be. The secret? Just the right mix of flour, oil, and liquid—so soft, and it doesn’t dry out. Plus, you still get that golden top, especially with a sprinkle of extra zest or a quick sugar drizzle. Some regions even add lemon cream or make it an eggless lemon drizzle cake. Talk about enhancing that sweet and tangy flavor—yum.

And look, no matter what version you make, this cake fits any occasion. After lunch with coffee? Perfect. As a light dessert or even in a lunchbox? Absolutely. People love how it’s as special as any lemon cake, just lighter. Once you try it, you’ll see why this eggless lemon sponge cake is a go-to in Italian kitchens. Simple ingredients, no fuss, and seriously, all that great lemon flavor. It’s got the heart of Italian baking, making every bite a little celebration. So so good.

How to prepare Egg-free lemon cake

To prepare the egg-free lemon cake, melt the butter over low heat and let it cool. Then pour it into a bowl with the brown sugar 1, add the lemon zest 2. Work the ingredients with a whisk 3.

Add the all-purpose flour 4, almond flour 5, cornstarch, and baking powder 6.

Quickly mix, then also add the lemon juice 7 and milk at room temperature 8. Work the ingredients until you obtain a creamy and homogeneous batter 9.

Transfer the batter into a slightly tapered 9-inch diameter pan, previously buttered and floured 10. Level the surface with the back of a spoon 11. Bake in a static oven at 338°F for about 55 minutes. Always perform the toothpick test before removing it from the oven (cooking times can vary), once ready 12 wait for it to cool before removing from the mold.

Unmold and let cool completely on a wire rack 13. To decorate with powdered sugar, you can place a small plate on top of the cake in the center and sprinkle the powdered sugar around 14, so that it falls only on the outside. Then decorate with a slice of lemon and serve your egg-free lemon cake 15!