Lemon Yogurt Cake
A moist Lemon Yogurt Cake made with Greek yogurt, olive oil, and fresh lemon zest.Easy to prepare and baked in a loaf pan.Finished with a sweet lemon glaze for the perfect citrus dessert.
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 garnish
- ¾ cup whole milk Greek yogurt
- ½ cup extra-virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Lemon glaze
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil an 8x4-inch loaf pan.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt.
- In a separate large bowl, whisk together the cane sugar and lemon zest until fragrant.
- Add the Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture. Whisk until smooth and fully combined.
- Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the Lemon Yogurt Cake to cool completely in the pan before removing.
- Prepare the lemon glaze and drizzle it over the cooled cake.
- Garnish with extra lemon zest, slice, and serve.
Notes
- Add fresh blueberries for a lemon blueberry variation.
- Top with sliced almonds for extra texture.
- Serve with fresh berries and whipped cream.
- The lemon glaze can be adjusted to your preferred sweetness.
- This moist lemon cake tastes even better the next day.