The Ultimate No-Machine Lemon Cake 🍋: Soft, Tangy & Naturally Sweetened

Gluten-Free: Swap regular flour for a 1:1 gluten-free baking blend.

Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use maple syrup instead of honey. Use plant-based yogurt or applesauce.

Extra Zest: Add a tablespoon of finely chopped fresh ginger for a spicy kick.

Nutty Twist: Fold in ½ cup chopped walnuts or almonds for added texture.

FAQ

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is recommended for the best flavor and aroma, but bottled lemon juice can be used in a pinch. Just reduce the quantity slightly to avoid overpowering the cake.

Q: Is this cake suitable for diabetics?
A: This recipe contains natural sugars from bananas and optional honey, so it’s lower in added sugars than traditional cakes. However, diabetics should consume it in moderation or substitute sweeteners accordingly.

Q: Can I make this cake without bananas?
A: Bananas help with natural sweetness and moisture. You can substitute with unsweetened applesauce or mashed avocado, but the texture and taste will vary slightly.

Q: What if I don’t have Greek yogurt?
A: Unsweetened applesauce or regular yogurt works well as a substitute to keep the cake moist.