1. Can I make Lemon Yogurt Cake ahead of time?

Absolutely! Lemon Yogurt Cake stores well at room temperature for up to 3 days when kept in an airtight container. You can also freeze individual slices for up to a month, making it an excellent make-ahead dessert for busy days or future cravings.

2. Can I substitute the almond flour with something else?

Yes, if you don’t have almond flour, you can substitute it with an equal amount of all-purpose flour. However, using almond flour contributes to the moistness and tenderness of the cake, so the texture may differ slightly without it.

3. Can I use a different type of yogurt?

For the best results, it’s recommended to use full-fat Greek yogurt, as it adds creaminess and moisture to the cake. However, if you prefer a lighter option, you can use regular plain yogurt or a non-dairy alternative, but the texture may change slightly.

Lemon Yogurt Cake: A Zesty and Moist Delight

Description

This Lemon Yogurt Cake is a simple yet delicious dessert that combines the tang of Greek yogurt with the brightness of fresh lemon zest, making it moist, tender, and full of flavor. It’s topped with a quick lemon glaze that enhances its citrusy zing, making it the perfect treat 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 greasing the pan
2 large eggs
1 teaspoon vanilla extract
For the Lemon Glaze: powdered sugar and lemon juice

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Instructions

Preheat the oven to 350°F (175°C) and grease an 8×4-inch loaf pan with olive oil.
In a large bowl, whisk together cane sugar and lemon zest. Add Greek yogurt, olive oil, eggs, and vanilla extract, whisking until smooth.
In another bowl, whisk together all-purpose flour, almond flour, baking powder, and sea salt.
Combine the wet and dry ingredients by adding the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix!
Pour the batter into the greased loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely in the pan.
Once cooled, drizzle the lemon glaze over the cake and sprinkle with additional lemon zest. Slice and serve.

Notes

Don’t overmix the batter to avoid a dense cake—mix only until the ingredients are combined.
Use full-fat Greek yogurt for the best results, as it adds richness and moisture to the cake.
Allow the cake to cool completely before glazing to prevent the glaze from melting into the cake.
This cake stores well at room temperature for up to 3 days in an airtight container, or you can freeze individual slices for later.

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 18g
Sodium: 160mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg