Eggless Lemon Olive Oil Cake

Bright, citrusy, and finished with a glossy lemon glaze, this olive oil cake is the kind of dessert that disappears fast — and it makes 9 generous squares, so there's plenty to share. The crumb is tender and moist thanks to whole-milk yogurt and fruity extra-virgin olive oil, which together create a richness that you'd normally expect only from butter and eggs. The egg-free swap here is a simple flax egg — just ground flaxseed stirred with water until it thickens into a gel — and it works beautifully as a binder without affecting the flavor at all. Rubbing lemon zest directly into the sugar before mixing is a small step that makes a big difference, releasing the citrus oils and perfuming the entire batter. Fresh lemon juice goes into both the cake and the glaze, so every bite has that clean, bright zing from start to finish. This is the kind of recipe that proves skipping eggs doesn't mean skipping anything good — just mix, bake, glaze, and slice.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →