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.
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
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.
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