Lemon Yogurt Cake
User Reviews
4.8
Lemon Yogurt Cake
Description
The Lemon Yogurt Cake blends a mixture of all-purpose and almond flours to deliver a tender, moist crumb enhanced by the richness of Greek yogurt and olive oil. The addition of lemon zest and juice imparts a fresh citrus flavor throughout the cake. Eggs and vanilla extract provide structure and aroma. The batter is gently mixed to avoid overworking the flour, which helps keep the texture soft.
Baked in a loaf pan at 350°F, the cake takes 40 to 50 minutes to develop a golden crust while cooking through to the center. After cool down, a lemon glaze is drizzled on top, adding a glossy finish and extra lemon brightness that complements the cake’s subtle richness.
This cake is suitable for serving sliced at tea time, as a light dessert, or a breakfast treat. The use of almond flour contributes a mild nutty undertone that pairs well with the lemon notes.
The recipe notes recommend using a Greek yogurt with a creamy consistency that is not overly thick for optimal texture. Cooling completely before removing from the pan helps maintain the shape and prevents crumbling. The glaze adds moisture but should be applied only after the loaf has cooled.
Ingredients
- 1 cup all-purpose flour spooned and leveled
- ½ cup almond flour spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon salt sea salt
- ½ cup cane sugar
- 1 tablespoon lemon plus more for sprinkling, zest
- ¾ cup Greek yogurt whole milk
- ½ cup extra-virgin olive oil plus more for the pan
- 2 egg large
- 1 teaspoon vanilla extract
- lemon glaze
Instructions
- Preheat the oven to 350°F and oil an 8x4-inch loaf pan.
- In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
- In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
- Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.
- Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before removing the cake from the pan.
- Make the lemon glaze according to this recipe and drizzle it over the cooled cake. Sprinkle with lemon zest, slice, and serve.
Notes
- Use a Greek yogurt with a creamy, not overly thick, consistency for best texture.
- Completely cool the cake before glazing to prevent melting or running of the lemon glaze.
- The combination of all-purpose and almond flour provides a tender crumb with a slight nutty flavor.
User Reviews
Overall Rating
4.8
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