With all of the egg yolks I had left over from all of the bread I bake I decided to make a yellow cake. Using just egg yolks adds much moisture, and creates a deep golden color. This turned out very moist and delicious. I hope all of my dairy-free readers appreciate it, as well as others. You may flavor this cake with lemon rind, orange rind, or almond extract. You may serve it plain, add your favorite icing or frosting, top it with powdered sugar, or drizzle it with chocolate ganache and top it with sliced almonds. A thin, plain icing (several cups of powdered sugar and a couple tablespoons of milk) with an added complimentary flavor such lemon rind, almond extract, etc. will do nicely, as well. I hope you enjoy this gluten free dairy free cake!