A tall, soft and fragrant lemon cake made without eggs, with Greek yogurt, milk and oil. It is ideal for breakfast or a snack and is easy to make even when there are no eggs in the refrigerator.
Preheat the conventional oven to 175 °C and line a 20 cm round pan with parchment paper.
Pour the Greek yogurt and sugar into a bowl, then mix until you obtain a smooth mixture.
Add the oil, milk, lemon juice and grated lemon zest, combining all the liquid ingredients well.
Sift the flour and baking powder directly into the bowl, incorporating them gradually until you obtain a smooth, lump-free batter.
Pour the batter into the prepared pan and gently level the surface with a spatula.
Bake in the conventional oven at 175 °C for 40–45 minutes, checking for doneness with a toothpick after about 40 minutes.
Allow the cake to cool completely before removing it from the pan and serving it in slices.
20 cm round pan
Citrus zester
Store at room temperature under a cake dome for 2 days or in the refrigerator, well covered, for 4 days. Bring to room temperature before serving.
For a less sweet cake, the sugar can be reduced to 100–110 g. Greek yogurt and milk can be replaced with plant-based equivalents; use melted coconut oil instead of vegetable oil, if desired.
Italia
| Energy (kcal) | 271.8 |
| Carbohydrates (g) | 32.68 |
| of which sugars (g) | 17.78 |
| Fat (g) | 14.44 |
| of which saturates (g) | 2.97 |
| Protein (g) | 4.42 |
| Fibre (g) | 0.72 |
| Salt (g) | 0.11 |
