Servings
Font
Back
Iced Almond-Lemon Loaf Cake
4.9 from 62 votes

Iced Almond-Lemon Loaf Cake

This Iced Almond-Lemon Loaf Cake blends almond meal and fresh lemon zest to create a moist, tender crumb with a delicate nutty and citrus flavor. The addition of yogurt adds moisture and a subtle tang, balancing the sweetness. Finished with a light yogurt-lemon glaze, the cake offers a bright, fresh contrast to the rich interior. It's an ideal loaf for a breakfast treat, afternoon tea, or light dessert.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 9 slices
Calories: 395 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.
  2. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. If you've tried this recipe, come back and let us know how it was! 

Nutrition Information

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%)

Nutrition Facts

Serving: 9 slices

Amount Per Serving

Calories 395

% 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.