Lemon Almond Yogurt Cake
Moist Lemon Almond Yogurt Cake – Bursting with lemon flavor from the cake and lemon glaze, Simple yet Sumptuous.
Servings 8 -18
Calories 475kcal
Ingredients
- 8 ounce unsalted butter
- 1 cup granulated sugar
- 1/3 cup plain yogurt
- 5 large eggs
- 1 ¾ cup cake flour
- 3-4 tablespoon almond meal
- 2 teaspoon baking powder.
- ¼ teaspoon baking soda
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon almond extract
- 2-3 tablespoons lemon zest
Lemon Glaze
- 1 3/4 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice adjust for desired thickness
- 1/2 teaspoon almond extract
Instructions
- Pre-heat the oven to 160°C/325°F. Grease a loaf pan generously with cooking spray and set aside.
- Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 3- 4 minutes. Then add yogurt and mix for another minute
- Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, baking powder baking soda and almond meal into the batter, and then add the grated lemon zest, juice, almond, and vanilla extract.
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Pour batter into a greased cake pan. Tap pan on work surface to eliminate any large air bubbles.
- Bake at 325 until a tester inserted into the center comes out clean, about 45–50minutes. Transfer to a wire rack.Glaze cake
Lemon glaze
- Combine all ingredients into a smooth consistency , then pour in on cake.
Nutrition
Calories: 475kcal | Carbohydrates: 65g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 149mg | Sodium: 82mg | Potassium: 191mg | Sugar: 51g | Vitamin A: 690IU | Vitamin C: 8.1mg | Calcium: 86mg | Iron: 0.8mg