Description
Zesty lemon yoghurt cake brings Mediterranean sunshine to your dessert table, dancing with tangy brightness and subtle sweetness. Homemade comfort meets elegant simplicity, inviting you to savor each delightful, moist crumb.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 3/4 cup Greek yogurt
- 1/2 cup olive oil
- 2 large eggs
Leavening and Seasoning:
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Sweeteners and Glaze:
- 1/2 cup cane sugar
- 1/2 cup powdered sugar
- 1/2 tablespoon lemon juice
Instructions
- Prepare the oven by heating to 350°F and coating the loaf pan with a thin layer of grease to prevent sticking.
- In a mixing bowl, sift together the flour, baking powder, and salt to ensure smooth, lump-free dry ingredients.
- Massage lemon zest into granulated sugar, releasing aromatic oils and creating a fragrant base.
- Whisk together the sugar-zest mixture with eggs, yogurt, vegetable oil, and vanilla extract until thoroughly combined and smooth.
- Gently fold the wet ingredients into the dry mixture, stirring minimally to maintain a tender cake texture – avoid overmixing.
- Transfer the batter into the prepared loaf pan, spreading evenly with a spatula to ensure uniform baking.
- Bake for 40-50 minutes, monitoring until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and allow the cake to cool completely in the pan, which helps set the structure.
- Prepare the glaze by whisking powdered sugar with lemon juice until achieving a smooth, drizzling consistency.
- Once cooled, carefully remove the cake from the pan and generously drizzle the glaze over the top.
- Garnish with additional fresh lemon zest for a bright, citrusy finish and visual appeal.
Notes
- Zest Technique: Gently rub lemon zest into sugar to release essential oils and maximize citrusy flavor before mixing wet ingredients.
- Mixing Method: Fold dry and wet ingredients together with minimal stirring to prevent gluten development, ensuring a tender, light cake texture.
- Moisture Preservation: Allow cake to cool completely before glazing to prevent soggy surface and maintain ideal cake structure.
- Dietary Adaptations: Substitute gluten-free flour blend for all-purpose flour and use dairy-free yogurt to create a versatile, allergy-friendly version of this delightful dessert.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 222 kcal
- Sugar: 13 g
- Sodium: 144 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 37 mg