Iced Almond-Lemon Loaf Cake
User Reviews
4.9
Iced Almond-Lemon Loaf Cake
Description
The Iced Almond-Lemon Loaf Cake combines flour, almond meal, and zesty lemons to form a textured batter that bakes into a golden loaf with tender edges. Creaming butter and sugar creates airiness, while folding in yogurt keeps the cake moist. The batter is baked in a buttered 9-by-5-inch pan until a skewer comes out clean, ensuring the middle is fully cooked but still soft. A drizzle of lemony yogurt glaze adds sweetness and tang, complementing the almond and lemon flavors.
Enjoy this loaf sliced with tea or coffee, or as a light dessert. The almond extract enhances the nutty aroma alongside lemon's brightness, giving the cake a balanced flavor profile. Its moderate sweetness and moist texture make it easy to slice and serve, and it keeps well at room temperature.
No additional prep or storage tips were provided, but allowing the cake to cool before glazing prevents the icing from melting off. The loaf pan size and ingredient amounts are important to replicate the texture.
Ingredients
For the cake:
- 10 tablespoons butter room temperature, plus soft butter for greasing the pan, 1¼ sticks, unsalted
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup almond meal
- lemon zest of 2 large lemons
- 1 cup granulated sugar
- 2 egg room temperature, large
- 2 teaspoons almond extract pure
- 1 cup yogurt not Greek, plain, whole-milk or low-fat
For the icing:
- 1/2 cup confectioners’ sugar
- 1 tablespoon yogurt not Greek, plain, whole-milk or low-fat
- 1 tablespoon lemon juice fresh
Instructions
- Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.
- Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest.
- In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.
- Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes.
- Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.
- Ice the cake. Sift the confectioners’ sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.
- Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 72mg | 24% |
| Sodium | 318mg | 13% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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