Description
This delightful Lemon Yogurt Cake features a moist, tender crumb infused with bright lemon zest and a tangy Greek yogurt base. Enhanced with a blend of all-purpose and almond flours, it offers a subtly nutty flavor and a luscious texture. Finished with a zesty lemon glaze, this cake is a perfect treat for breakfast, dessert, or any time you crave a fresh citrus dessert.
Ingredients
Cake
- 1 cup all-purpose flour (spooned and leveled)
- ½ cup almond flour (spooned and leveled)
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest (plus more for sprinkling)
- ¾ cup whole milk Greek yogurt
- ½ cup extra-virgin olive oil (plus more for the pan)
- 2 large eggs
- 1 teaspoon vanilla flavoring
Lemon Glaze
- See referenced lemon glaze recipe (typically powdered sugar, lemon juice, and sometimes lemon zest)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly oil an 8×4-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt until evenly combined.
- Mix Wet Ingredients: In another large bowl, whisk the cane sugar with the lemon zest to release its aroma. Then add the Greek yogurt, extra-virgin olive oil, eggs, and vanilla flavoring, whisking until the mixture is smooth and homogenous.
- Combine Mixtures: Pour the dry flour mixture into the wet yogurt mixture and gently stir with a spatula just until combined. Be careful not to overmix to keep the cake tender.
- Pour and Bake: Transfer the batter into the prepared loaf pan and bake in the preheated oven for 40 to 50 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
- Cool: Let the cake cool completely in the pan before removing it to retain moisture and structure.
- Glaze and Serve: Prepare the lemon glaze according to your preferred recipe. Drizzle it generously over the cooled cake, sprinkle additional lemon zest on top for brightness, then slice and serve.
Notes
- Do not overmix the batter to avoid a tough cake texture.
- Use whole milk Greek yogurt for the best creaminess and flavor.
- The lemon glaze recipe is separate, but typically consists of powdered sugar mixed with lemon juice and zest.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
