Bright lemon zest and juice weave through every layer of this cake, balancing the sweetness of organic cane sugar and giving the crumb a fresh, citrusy lift. Juicy blueberries get tossed in flour before folding into the batter, so they stay suspended throughout each layer instead of sinking to the bottom. The flax-and-water mixture that opens the recipe does the binding work here, giving the sponge structure and moisture without any need for eggs at all. Two soft, golden layers come together with a fluffy lemon frosting, spread thick between the layers and swept generously over the top and sides. Finished with a scatter of fresh blueberries and curls of lemon zest, it's a bakery-style layer cake that looks as impressive as it tastes. This one is a genuinely solid choice for anyone baking egg free — no need to hunt for a workaround, the formula here already does the job.
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Learn more →12 servings
Stir together the ground flaxseed and 6 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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