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Dairy
Easy
1 Hour
Diets 
In a sun-drenched kitchen, where rays of light dance through the window, I embark on a mission to create a lemon cake that’s not only delightful but also egg-free. My friend recently discovered an egg allergy, and I want to whip up something special for her birthday.
Eggs are a baker’s go-to for moisture and fluffiness, so I need to think creatively. After some brainstorming, I decide to use lemon yogurt, which provides the creamy texture and tangy flavor that a traditional lemon cake demands. Its consistency works wonders in binding ingredients and contributing the desired softness.
As the cake bakes, a warm, citrusy aroma envelops my kitchen, making my heart swell with anticipation. Eventually, the timer goes off, and I open the oven door to reveal a golden-brown cake, its surface cracked just perfectly.
When my friend takes her first bite, the joy on her face is priceless. “Is this really egg-free?” she asks in disbelief. With a smile, I nod, knowing that this cake not only meets her dietary needs but is also a delicious treat that everyone could enjoy.
Sometimes, leaving out a main ingredient can lead to delightful surprises. So the next time you’re in the kitchen, don’t hesitate to experiment with alternatives. You might just create a masterpiece that brings joy to someone you love while embracing the magic of cooking without limits. Enjoy the adventure!
Yields 1 loaf pan
1 and 1/2 cups self-rising flour (or all- purpose flour, such as Glicks, plus 2 and 1/2 teaspoons baking powder)
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup Gefen Maple Syrup
3/4 cup lemon-flavored Greek yogurt (if unavailable, use vanilla; for a pareve version, use dairy-free yogurt)
2 teaspoons pure vanilla extract
1/2 cup Tonnelli Avocado Oil
1 lemon, sliced, for garnish (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a loaf pan with Gefen Parchment Paper and spray cooking oil on the bottom and sides.
Combine the flour, lemon zest, lemon juice, and maple syrup in a large mixing bowl. Stir in the yogurt, vanilla, and oil. Mix until a thick batter forms. Pour the batter into the prepared pan.
Bake on the center rack of the oven for 35–45 minutes, or until a toothpick comes out almost clean. There should be some moist crumbs on the toothpick, but it shouldn’t be too wet.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a cooling rack and allow to cool at room temperature for one hour.
If desired, garnish with sliced lemons before serving.
Photography by Beth Warren
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