EGGLESS LEMON CAKE The cake I am presenting today is very light, without eggs or butter yet creamy and soft like few cakes I have tasted in my life! The presence of Greek yogurt certainly helps to achieve a very light cake, I recommend trying it because I’m sure you’ll be won over! We can enjoy this cake at any time of the day without too much guilt, it’s light and truly suitable for everyone, but now what are you waiting for? Follow me in the kitchen, I’ll explain how to prepare the eggless lemon cake!
If you want to follow me on Instagram, click HERE
I’m waiting for you on my Facebook page by clicking here and on Pinterest by clicking here
READ ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 241.23 (Kcal)
- Carbohydrates 41.12 (g) of which sugars 22.93 (g)
- Proteins 4.61 (g)
- Fat 7.65 (g) of which saturated 1.64 (g)of which unsaturated 5.36 (g)
- Fibers 0.71 (g)
- Sodium 7.00 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 22 cm pan
- 2/3 cup Greek yogurt
- 1 lemon (zest and juice)
- 3 1/2 tbsp vegetable oil
- 3/4 cup sugar
- 1 2/3 cup all-purpose flour
- 1 packet baking powder
- 6 1/2 tbsp milk
- q.s. powdered sugar
Useful tools for preparing the eggless lemon cake
- 1 Springform Pan
- 1 Sifter
- 1 Spatula
Preparation of the eggless lemon cake
The preparation of this cake is very simple and extremely quick, I recommend turning on the oven a little earlier and setting it to static mode at 338°F.
In a bowl, pour the Greek yogurt, the lemon zest and juice, and finally the vegetable oil, and with the help of a spatula, start mixing everything.
During the preparation I put the spatula aside and started using the whisk, which allows you to create a creamy and lump-free mixture, at this point I added the sugar and mixed well until fully incorporated, then the sifted flour and baking powder and continued to mix vigorously.
We will get a fairly thick mixture, add the milk and whisk again until obtaining a smooth and creamy batter, pour it into a springform pan of 8 to 9 inches in diameter, well lined with parchment paper, and bake at 338°F in static mode for about 35 minutes.
Baking times may vary depending on the characteristics of your oven, I recommend always doing the toothpick test, if it comes out dry then the cake is ready, otherwise continue a bit longer with the baking.
Once cooled, we garnish our eggless lemon cake with plenty of powdered sugar and can enjoy it in all its creamy and soft goodness!
One more tip:
* If you don’t have Greek yogurt, you can replace it with the same weight of plain yogurt (or lemon yogurt), but slightly reduce the amount of milk because plain yogurt is slightly more liquid;
* The eggless lemon cake keeps in a cake pan, well covered, for 3/4 days, if it’s summer, better in the fridge.
* The eggless lemon cake keeps in a cake pan, well covered, for 3/4 days, if it’s summer, better in the fridge.
