Lemon Yogurt Cake
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4.81 out of 5 stars
(72)
Ingredients
8 servings
- 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
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Preparation
Step 1
Preheat the oven to 350°F and oil an 8x4-inch loaf pan.
Step 2
In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
Step 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.
Step 4
Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.
Step 5
Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
Step 6
Let cool completely before removing the cake from the pan.
Step 7
Make the lemon glaze according to this recipe and drizzle it over the cooled cake. Sprinkle with lemon zest, slice, and serve.
Step 8
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Chef's notes
For this recipe, we like the creamy consistency of Stonyfield Greek Yogurt (it’s not as thick as some other brands).
