Description

Craving a dessert that’s light, tangy, and bursting with lemony goodness? This Lemon Yogurt Cake is your perfect pick! With a tender crumb from almond flour and Greek yogurt, a bright lemon zest kick, and a sweet-tart glaze, this cake is a refreshing delight.

Ingredients

For the Cake

All-Purpose Flour (1 cup, spooned and leveled): Forms the base of the cake’s structure.
Almond Flour (½ cup, spooned and leveled): Adds a nutty flavor and tender crumb.
Baking Powder (2 teaspoons): Helps the cake rise for a light texture.
Sea Salt (¾ teaspoon): Balances the sweetness and enhances flavors.
Cane Sugar (½ cup): Sweetens the cake naturally without overpowering.
Lemon Zest (1 tablespoon, plus more for sprinkling): Infuses bright, citrusy flavor.
**Whole Milk Greek Yogurt (¾ cup)*: Adds moisture, tanginess, and richness (*use full-fat for best results).
Extra-Virgin Olive Oil (½ cup, plus more for the pan): Keeps the cake moist and adds a subtle fruity note.
Large Eggs (2): Bind the batter and add structure.
Vanilla Extract (1 teaspoon): Enhances the flavor with a warm, sweet note.

For the Lemon Glaze

Follow a lemon glaze recipe (e.g., mix 1 cup powdered sugar with 2–3 tablespoons fresh lemon juice until smooth).

Substitutions and Variations

All-Purpose Flour: Swap with gluten-free all-purpose flour for a gluten-free version.
Almond Flour: Replace with more all-purpose flour or oat flour (texture may vary slightly).
Greek Yogurt: Use plain vegan yogurt or coconut yogurt for a dairy-free version.
Olive Oil: Substitute with avocado oil, melted coconut oil, or vegetable oil.
Cane Sugar: Swap with coconut sugar or granulated sugar (may slightly alter flavor).
Eggs: Replace with ½ cup applesauce or 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) for a vegan version.
Add-Ins: Fold in ½ cup blueberries, raspberries, or poppy seeds for extra flavor.

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Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C).
Lightly oil an 8×4-inch loaf pan or line with parchment paper for easy removal.

Tip: Parchment with overhang makes lifting the cake out easier for clean slicing.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 1 cup all-purpose flour, ½ cup almond flour, 2 teaspoons baking powder, and ¾ teaspoon sea salt.

Tip: Spoon and level flours to avoid packing too much, ensuring a light texture.

Step 3: Prepare the Wet Ingredients

In another large bowl, whisk together ½ cup cane sugar and 1 tablespoon lemon zest until fragrant.
Add ¾ cup whole milk Greek yogurt, ½ cup extra-virgin olive oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.

Tip: Rub the lemon zest into the sugar with your fingers to release more citrus oils.

Step 4: Combine and Mix

Pour the dry ingredients into the wet ingredients and stir until just combined. Avoid overmixing to keep the cake tender.

Tip: The batter should be smooth but slightly thick; don’t worry if it’s not perfectly runny.

Step 5: Bake

Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean and the top is golden.

Tip: Check at 40 minutes; if browning too quickly, tent with foil for the remaining time.

Step 6: Cool and Glaze

Let the cake cool completely in the pan on a wire rack (about 1–2 hours) before removing.
Prepare the lemon glaze (e.g., mix 1 cup powdered sugar with 2–3 tablespoons fresh lemon juice until smooth).
Drizzle the glaze over the cooled cake and sprinkle with extra lemon zest.
Slice and serve.

Tip: Cool fully to prevent crumbling when slicing; refrigerate briefly for cleaner cuts.