Description
A delightful and moist lemon yogurt cake that is perfect for sunny afternoons, bringing joy with every bite.
Ingredients
- 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 for drizzling
Instructions
- Preheat your oven to 350°F.
- Oil an 8×4-inch loaf pan generously with extra-virgin olive oil.
- Whisk together the all-purpose flour, almond flour, baking powder, and sea salt in a large bowl.
- Combine cane sugar and lemon zest in another bowl; whisk until fragrant.
- Add Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture; whisk until fully combined.
- Pour the dry ingredients into the wet ingredients, stirring gently to combine.
- Transfer the batter to the prepared loaf pan.
- Bake for 40 to 50 minutes until a toothpick inserted comes out clean.
- Let the cake cool completely in the pan before transferring to a wire rack.
- Drizzle with lemon glaze and sprinkle with additional zest before serving.
Notes
Using room temperature ingredients can enhance the blending process. Experimenting with the lemon glaze can elevate the cake further.
