Yogurt cake is a classic French baked good. It’s very simple and widely taught in France — even children learn to make this. This is an anytime-of-day cake, whether you eat it for dessert, breakfast, or with your afternoon tea or coffee. (I eat mine for breakfast!) It’s moist, savory, and slightly sweet, with a zing and brightness from the lemon.
Bright Lemon Yogurt Cake
Ingredients
For the cake
- 1 cup all purpose flour, spooned and leveled
- ½ cup almond flour, spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup organic cane sugar
- Lemon zest from one small lemon, plus more for garnish
- ¾ cup whole milk Greek yogurt
- ½ cup extra virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the lemon glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Preparation
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1. Preheat the oven to 350°F and spray an 8×4-inch loaf pan with cooking spray.
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2. In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
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3. In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
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4. Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Take care not to overmix.
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5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until you can insert a toothpick and it comes out clean.
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6. Let the cake cool completely before removing it from the pan.
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7. While the cake is cooling, make the lemon glaze. In a medium bowl, combine the powdered sugar and 2 tablespoons of the lemon juice. Whisk to combine, adding more lemon juice as needed to create a smooth, pourable glaze. You want the glaze to just be barely pourable — if you go too far it gets runny.
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8. Once the cake has cooled, drizzle the glaze on top, sprinkle with lemon zest, slice, and serve.
Recipe Notes
• You can use an all-purpose flour substitute if desired. I used tapioca flour for this round.
Bon Appétit!
xx—BB
Yum! I am totally going to make this.
I can’t quit eating it 💛
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