desserts
Lemon Yogurt Cake
This lemon yogurt cake is my ideal dessert. It's a breeze to make, and it's moist, tender, and full of zesty flavor. A simple glaze takes it over the top.
Ingredients
- 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 extract
- Lemon Glaze
Directions
- 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.
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