Description
A zesty and moist lemon yogurt cake that brings sunshine to every occasion.
Ingredients
Scale
- 1 cup plain yogurt
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pan.
- Mix together the yogurt, sugar, and eggs until smooth.
- Incorporate the vegetable oil and vanilla extract gradually while whisking.
- Combine the almond flour, baking powder, salt, and lemon zest in a separate bowl.
- Bring the dry ingredients into the wet mixture gently.
- Infuse with lemon juice and taste for freshness.
- Pour the batter into the prepared pan and bake for 40-45 minutes.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For serving, dust with powdered sugar or drizzle with lemon glaze. Enjoy with whipped cream or fruit salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: lemon cake, yogurt cake, dessert, baking, moist cake