Lemon Almond Yogurt Cake
Ingredients
The cake
-
8
ounce
unsalted butter
-
1
cup
granulated sugar
-
⅓
cup
plain yogurt
-
5
large
eggs
-
1¾
cup
cake flour
-
3-4
tablespoon
almond meal
-
2
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
⅓
cup
freshly squeezed lemon juice
-
1
teaspoon
almond extract
-
2-3
tablespoon
lemon zest
The lemon glaze
-
1¾
cup
powdered sugar
-
3
tablespoon
freshly squeezed lemon juice
-
½
teaspoon
almond extract
Instructions
- 1. Preheat the oven to 160°C (325°F) and grease a loaf pan.
- 2. Cream together the butter and sugar until fluffy.
- 3. Add yogurt and mix, then incorporate eggs one at a time.
- 4. Sift in flour, baking powder, baking soda, and almond meal, then add lemon zest, juice, and almond extract.
- 5. Mix until fully combined and pour into the prepared pan.
- 6. Bake for 45-50 minutes until a tester comes out clean.
- 7. For the glaze, combine powdered sugar, lemon juice, and almond extract until smooth, then pour over the cooled cake.
Nutrition Facts (estimated)
Servings
8-18
Calories
475
Total fat
21g
Total carbohydrates
65g
Total protein
6g
Sodium
82mg
Cholesterol
149mg
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