Moist Lemon Almond Yogurt Cake – Bursting with lemon flavor from the cake and lemon glaze, Simple yet Sumptuous.
Life gave me lemons; so I made Lemon Almond Yogurt Cake topped with almond lemon glazed Sounds nice don’t it? While it may sound indulgent and more than a bit decadent. I see no reason why you can’t enjoy this cake or lemon loaf for breakfast. Oh Yes you can! So at the beginning of the year I decided to stay away from sweets for a couple of weeks. I tried… really did. To keep my New Year’s Resolution.
It lasted for a week and half until I was gifted these lemons. Then, I gave myself a pad on the back, for lasting for so long (11 days, to be exact).
The only other time I have ever given up sweets was during lent and it lasted 40 days. But that was once upon a time….. in another lifetime. From now on, am going all the way. My motto is eating everything –in moderation, of course.
Pardon me, I did go overboard with the icing here. That is what happens when you deprive yourself …
You might not know it but almonds and lemon make an incredible partner in baked goods. I so dig this combination,it highlights the tart lemon flavor and the slightly nutty flavor of the almond. However, fortified with Greek yogurt is truly a delightful cake! It makes it super moist, boosts the tangy lemon flavor and adds protein without adding a ton of calories. Yeah, I had to throw in the protein factor.
I replaced 3 tablespoon of cake flour with ground almond meal to make this cake extra special. By the way, the difference between almond meal and almond flour is the skin. If it has skin it is almond meal without skin, it is known as almond flour. Don’t sweat! You can easily make your own almond meal or flour at home simply by grinding the almonds, in a food processor into a fine consistency. Make sure you do not over do it – or else you would be left with almond butter. Do make the icing to go with it – it really adds some oomph to this cake. Enjoy.
Lemon Almond Yogurt Cake
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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 Information:
Ekene says
What’s almond meal? Must I use it?
imma africanbites says
Hi Ekene, Almond meal is still made from ground almonds but with coarse texture (close to that of breadcrumbs) due to the almond skins. You can read more about the difference between almond meal and flour here >>> https://www.thekitchn.com/whats-the-difference-between-almond-flour-and-almond-meal-205771
Jaypee says
This is a very nice recipe.
I separated my eggs and whipped in the egg white, this made the cake to be very nice and airy.
This is amazing,just try it out and you will love it.
ImmaculateBites says
Awesome!!! Thanks for taking the time to share your feedback with us.
Peter @ Feed Your Soul Too says
I came by this recipe by googling. I am looking for a recipe that I can use almond yogurt. I am going to adapt your recipe. Your pics are great!
ImmaculateBites says
Thanks Peter. Hope it works out well for you.
Amber says
This is DEFINITELY the BEST cake I have ever made. I can’t stop eating it!
ImmaculateBites says
YOu are too sweet Amber. Thank you so much!
Patricia and says
L love this recipe and we look forward to making it.
Imma says
Awesome!!! Can’t wait to know how it turns out for you.
Kelseya says
Really nice.
ImmaculateBites says
Thanks Kelsey.
ImmaculateBites says
Doreen, I couldn’t stop eating this one . It really taste Amazing. You will love it!
Doreen says
Thank you!
Doreen says
OMG!!! So trying this out! Your creme cheese cake was a hit at function I took it to. I bet this too will be another slam dunk!
Roxee says
Thank you Immaculate for this recipe. I tried it during the weekend and it was heavenly goooooood
ImmaculateBites says
Hi Roxee! Thanks for the feedback !!
Maureen | Orgasmic Chef says
I said the same thing but lo and behold I made cupcakes. To make it worse, while I was making cupcakes I was thinking what else I could make. I need to have a New Year’s Day do-over. 🙂
ImmaculateBites says
Hahaha! Maureen ,Next Year, no New Year’s resolution that involves sweets for both of us.
ImmaculateBites says
Aww thanks Nagi. Actually, I was surprise I lasted that long- especially since am constantly testing out recipes.
Nagi@RecipeTin Eats says
I just had to giggle at how long your New Years’ resolution lasted!! The way you cook, you can’t stay away from sweets completely! I love this one. I see cakes all the time in the blogosphere but no one makes me want to bake like you do!
Charlene @ That Girl Cooks Healthy says
This is food porn at its finest. How beautiful are these pictures? You’re killing me right now. I would love to make a gluten free version of this cake because it sounds divine.
ImmaculateBites says
Charlene, It sure is divine! I can’t wait to see your gluten free version.