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–+ servings
Lemon Yogurt Cake Recipe
Amy

Lemon Yogurt Cake

This Lemon Yogurt Cake is a delightful balance of tangy citrus and creamy richness, perfect for any occasion. In just 15 minutes of prep, you’ll have a batter ready to bake into a golden, aromatic masterpiece.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 cup almond flour, spooned and leveled
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1/2 cup cane sugar
  • 1 tablespoon lemon zest, plus more for sprinkling
  • 3/4 cup whole milk Greek yogurt*
  • 1/2 cup extra-virgin olive oil, plus more for the pan
  • 2 large eggs
  • 1 teaspoon vanilla extract
Lemon Glaze

Method
 

  1. Preheat the oven to 350°F and oil an 8x4-inch loaf pan.
  2. In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
  3. 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.
  4. Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.
  5. Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
  6. Let cool completely before removing the cake from the pan.
  7. 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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