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Lemon Yogurt Cake Recipe

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4.3 from 2 reviews

This moist and tangy Lemon Yogurt Cake combines the brightness of fresh lemon zest with the creamy richness of Greek yogurt, creating a delightful balance of flavors and textures. Enhanced with almond flour for a subtle nutty undertone, this cake is perfect for a light dessert or an elegant afternoon treat. Finished with a zesty lemon glaze, it offers a refreshing citrus punch that complements the tender crumb beautifully.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour (spooned and leveled)
  • ½ cup almond flour (spooned and leveled)
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt

Wet Ingredients

  • 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

  • Prepare according to your preferred lemon glaze recipe to drizzle over the cake

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly oil an 8×4-inch loaf pan to ensure the cake does not stick during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt until evenly combined to ensure proper leavening and distribution of flavors.
  3. Combine Wet Ingredients: In another large bowl, whisk the cane sugar and lemon zest together to release the citrus oils. Add the Greek yogurt, extra-virgin olive oil, eggs, and vanilla extract, whisking until smooth and well incorporated.
  4. Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredients bowl. Gently stir until just combined; be careful not to overmix to keep the cake tender and light.
  5. Pour and Bake: Transfer the batter to the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
  6. Cool the Cake: Remove the pan from the oven and let the cake cool completely in the pan. Cooling fully helps the cake set and makes it easier to remove without breaking.
  7. Glaze and Serve: Prepare your favorite lemon glaze and drizzle it generously over the cooled cake. Sprinkle additional lemon zest on top for an extra burst of brightness. Slice and serve.

Notes

  • Allow the cake to cool completely before glazing to prevent the glaze from melting or sliding off.
  • You can substitute almond flour with additional all-purpose flour if almond flour is not available, although the texture and flavor will vary.
  • Use fresh lemon zest for the best citrus flavor, avoiding the bitter white pith.
  • This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use a vegan-friendly egg substitute.

Find it online: https://yumntasty.com/lemon-yogurt-cake-recipe/