Lemon Yogurt Cake
Ingredients
The cake
-
1
cup
all-purpose flour
-
½
cup
almond flour
-
2
teaspoons
baking powder
-
¾
teaspoon
sea salt
-
½
cup
cane sugar
-
1
tablespoon
lemon zest
-
¾
cup
whole milk Greek yogurt
-
½
cup
extra-virgin olive oil
-
2
large
eggs
-
1
teaspoon
vanilla extract
The glaze
-
1
cup
powdered sugar
-
2
tablespoons
lemon juice
Instructions
- Preheat the oven to 350°F and grease an 8x4-inch loaf pan.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt.
- In another bowl, whisk together the cane sugar and lemon zest, then add the yogurt, olive oil, eggs, and vanilla, mixing until combined.
- Combine the dry ingredients with the wet ingredients and stir until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely in the pan before removing.
- Prepare the lemon glaze by mixing powdered sugar and lemon juice, then drizzle it over the cooled cake and sprinkle with lemon zest.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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