Description
This Lemon Yogurt Cake is a moist and tender loaf cake bursting with fresh lemon flavor and a subtle tang from Greek yogurt. The combination of all-purpose and almond flour provides a delicate crumb, while the lemon glaze on top adds a sweet and zesty finish. Perfect for breakfast, dessert, or an afternoon treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- ½ cup almond flour, spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
Wet Ingredients
- 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 bean paste
Lemon Glaze
- Lemon glaze (prepared according to your preferred recipe, typically made with powdered sugar and lemon juice)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously 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 to ensure even distribution of leavening agents and salt.
- Combine Wet Ingredients: In another large bowl, whisk the cane sugar and lemon zest until fragrant. Add the Greek yogurt, extra-virgin olive oil, eggs, and vanilla bean paste, then whisk thoroughly until the mixture is smooth and well combined.
- Incorporate Dry into Wet: Pour the dry ingredient mixture into the wet ingredients bowl. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan, spreading it evenly. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before removing it, which helps it set properly and prevents breakage.
- Add Lemon Glaze: Once cooled, drizzle the lemon glaze over the top of the cake. Sprinkle additional lemon zest on top for extra flavor and visual appeal.
- Serve: Slice and serve the cake as a delightful treat any time of day.
Notes
- Use whole milk Greek yogurt for the best texture and moisture in the cake.
- Do not overmix the batter once dry ingredients are added; overmixing can make the cake dense.
- The lemon glaze can be made by mixing powdered sugar with fresh lemon juice until smooth.
- For a nuttier flavor, lightly toast the almond flour before using.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
