Lemon Yogurt Cake with Lemon Glaze Recipe
This moist and flavorful Lemon Yogurt Cake combines the tangy richness of Greek yogurt with fresh lemon zest for a bright, refreshing dessert. Enhanced with almond flour and olive oil, this cake offers a tender crumb and a subtle nuttiness, finished with a zesty lemon glaze that adds a perfect balance of sweetness and citrus. Ideal for a simple yet elegant treat that pairs wonderfully with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake 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
- Lemon glaze as per linked recipe (typically powdered sugar, lemon juice, and zest)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and lightly oil an 8×4-inch loaf pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt until evenly combined.
- Combine wet ingredients: In a separate large bowl, whisk together the cane sugar and lemon zest to release the oils. Add the Greek yogurt, extra-virgin olive oil, eggs, and vanilla extract, whisking thoroughly until smooth and well combined.
- Combine wet and dry: Pour the dry ingredient mixture into the wet ingredients and gently stir with a spatula until just combined. Be careful not to overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared loaf pan and spread evenly. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool completely in the pan before removing it to avoid breaking.
- Glaze and serve: Prepare the lemon glaze according to the referenced recipe, drizzle it generously over the cooled cake, sprinkle with additional lemon zest, slice, and serve.
Notes
- Use room temperature eggs for better incorporation.
- Do not overmix the batter to ensure a light crumb.
- Greek yogurt adds moisture and tanginess—do not substitute with regular yogurt unless strained.
- The almond flour adds a subtle nutty flavor and moist texture; can be omitted but will slightly change texture.
- Ensure the cake is completely cool before glazing to prevent glaze from melting.
- The lemon glaze recipe is key to enhancing the lemon flavor, so don’t skip it.
