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
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
1. Preheat the oven to 350°F and spray an 8×4-inch loaf pan with cooking spray.
2. In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
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.
4. Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Take care not to overmix.
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.
6. Let the cake cool completely before removing it from the pan.
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.
8. Once the cake has cooled, drizzle the glaze on top, sprinkle with lemon zest, slice, and serve.
• You can use an all-purpose flour substitute if desired. I used tapioca flour for this round.