Dee-licious Lemon Cake

By: Roha       

For All My Friends with 1 too Many Allergies!

All holidays are great, wonderful even! I mean, what can possibly be better than no school? But if there’s one holiday on every food lover’s mind, it’s Thanksgiving! Unless, of course, you have a thing against turkey. Never the less, there’s always plenty to choose from when the Thanksgiving dinner is set. Warm, delicious cornbread, buttery smooth mashed potatoes, heaps of hot, mouthwatering gravy, my personal favorite, the scrumptious stuffing, and let’s not forget the turkey, with plenty of cranberry sauce on the side. Believe it or not, these aren’t all the dishes set on a traditional Thanksgiving table, and we haven’t even reached the desserts yet!!

But what of those who have allergies? Well, you can’t have allergies to every single dish on the table, right? Well sure, but believe it or not there are people who are allergic to pretty much all the common desserts on the table. One of these special people happens to be my close friend. So when she came over to the spend the day with us, I started racking my brain for a dessert I could make; it had to be eggless, dairy-less, nut-less, and a few other things “less”, all the while being delicious. It was a definite puzzle; a puzzle for Mr. Google! After a searching for an annoying few minutes or so, I finally stumbled across something that looked worthy of interest. Labeled “Lemon Cake,” but looking a lot more like a bread with cream on top, I decided to give it a shot. I did make some twitches of my own to it, ditching the cream, which by the way, was a mixture of lemon juice and icing sugar, baking it in a bunt shaped pan, and etc. (changes to the recipe). I also decided to sprinkle the cake with some lemon and dust it with icing sugar as it looked rather incomplete without its icing. The final outcome was, dee-licious! And so, with no more ado, I present to you my secret to success…or lemon cake!

Dee-licious Lemon Cake


2 ¼ cups Flour + 2 tsp Baking Powder (For Self-Rising Flour)

1 cup Sugar

1tsp Baking Powder

Zest of 1 Lemon

100 ml Vegetable Oil

170 ml Cold Water

Juice of ½ a Lemon (Add more depending on your desired taste)


Preheat your oven to 350° F. Mix all the dry ingredients i(Flour, Sugar, B.K, and Zest) in a large bowl. Then add the wet ingredients, one at a time, mixing thoroughly, so that there are no lumps. Pour the batter into your lined pan and stick it in the oven for 30 minutes.

Note: This cake probably shouldn’t be left in the fridge for more than 2, 3 days.

This recipe is accredited to