Lemon Yogurt Cake with 2-Ingredient Lemon Glaze Recipe
This easy Lemon Yogurt Cake features a moist, tender crumb enhanced by the zest and juice of fresh lemons. A combination of all-purpose flour and almond flour adds a delicate texture, while Greek yogurt keeps the cake wonderfully moist. Finished with a simple two-ingredient lemon glaze, this loaf is perfect as a light dessert or teatime treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- ½ cup cane sugar
- 1 tablespoon lemon zest, plus more for sprinkling
Wet Ingredients
- ¾ cup whole milk Greek yogurt (preferably Stonyfield Greek Yogurt)
- ½ cup extra-virgin olive oil, plus more for greasing the pan
- 2 large eggs
- 1 teaspoon vanilla extract
Lemon Glaze
- Fresh lemon juice
- Powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with extra-virgin olive oil 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 Sugar and Zest: In another large bowl, whisk the cane sugar and 1 tablespoon of lemon zest together to distribute the citrus flavor throughout the sugar.
- Add Wet Ingredients: To the sugar and lemon zest, add the Greek yogurt, olive oil, eggs, and vanilla extract. Whisk these ingredients thoroughly until the mixture is smooth and homogenous.
- Incorporate Dry into Wet: Gradually add the dry mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix to maintain cake tenderness.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 40 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan before removing it. This helps the cake set and prevents breaking.
- Prepare Lemon Glaze: Make a simple lemon glaze by mixing fresh lemon juice with powdered sugar until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze over the cooled cake. Sprinkle additional lemon zest on top for extra flavor and an attractive finish. Slice and serve.
Notes
- For the Greek yogurt, a creamy consistency like Stonyfield Greek Yogurt works best as it is not as thick as other brands, ensuring a tender crumb.
- Do not overmix the batter to avoid a dense cake; stir until ingredients are just combined.
- The almond flour adds a subtle nuttiness and moisture to the cake.
- The lemon glaze brightens the flavor and adds a sweet-tart finish to the cake.
- You can substitute extra-virgin olive oil with a mild vegetable oil if preferred.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
