Description
A delightful lemon yogurt cake that fills your kitchen with bright aromas and warmth, perfect for any occasion.
Ingredients
Scale
- 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 (to taste)
Instructions
- Preheat the oven to 350°F and oil an 8×4-inch loaf pan.
- Whisk together the all-purpose flour, almond flour, baking powder, and salt until thoroughly mixed.
- In another large bowl, whisk together the cane sugar and lemon zest. Then add the Greek yogurt, olive oil, eggs, and vanilla and whisk to combine until smooth.
- Pour the dry ingredients into the bowl with the wet ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
- Make the lemon glaze according to your recipe and drizzle it generously over the cooled cake. Finish by sprinkling with extra lemon zest, slicing, and serving.
Notes
Use room temperature ingredients for best results. You can make the batter ahead of time and store it in the fridge.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg