Name: Lemon Yogurt Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour (spooned and leveled); ½ cup almond flour (spooned and leveled); 2 teaspoons baking powder; ½ teaspoon sea salt; ¾ cup cane sugar; 1 tablespoon lemon zest (plus more for sprinkling); ¾ cup whole milk Greek yogurt; ⅓ cup extra-virgin olive oil (plus more for the pan); 2 large eggs; 1 teaspoon vanilla extract

If you’re looking for a delightful dessert that balances the bright tang of lemon with the moist richness of yogurt, then Lemon Yogurt Cake is your answer. This cake is incredibly easy to whip up, making it perfect for both novice bakers and seasoned pros. The combination of all-purpose flour and almond flour creates a tender crumb, while the Greek yogurt keeps it moist. Whether you’re serving it at a gathering or enjoying a slice with your morning coffee, this cake is sure to please.

Why It’s Crowd-Pleasing

Lemon Yogurt Cake is a universal favorite for several reasons. First, its flavor profile—light, tangy, and sweet—makes it suitable for any occasion. The yogurt contributes to a tender texture, while the lemon zest offers a refreshing punch. Furthermore, this cake is versatile; it can be served plain, dusted with powdered sugar, or drizzled with a luscious lemon glaze. It’s a dessert that caters to all, making it a crowd-pleaser at brunches, picnics, or family gatherings.

Ingredient List

1 cup all-purpose flour, spooned and leveled
½ cup almond flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon sea salt
¾ cup cane sugar
1 tablespoon lemon zest, plus more for sprinkling
¾ cup whole milk Greek yogurt
⅓ cup extra-virgin olive oil, plus more for the pan
2 large eggs
1 teaspoon vanilla extract

Tools of the Trade

Mixing bowls: For combining your dry and wet ingredients.
Whisk: To ensure your batter is smooth and free of lumps.
Measuring cups and spoons: For accurate ingredient measurements.
9-inch round cake pan: Perfect size for this cake.
Cooling rack: Essential for allowing the cake to cool evenly.

Method: Lemon Yogurt Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with extra-virgin olive oil and line the bottom with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt. Set this mixture aside.

Step 3: Mix Wet Ingredients

In a large bowl, combine the cane sugar and lemon zest. Use your fingers to rub the zest into the sugar, releasing the lemon oils. Add the Greek yogurt, olive oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.

Step 5: Bake the Cake

Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely.

Step 7: Prepare the Lemon Glaze (Optional)

While the cake cools, you can prepare a simple lemon glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle it over the cooled cake and sprinkle with additional lemon zest for an extra pop of flavor.

Fit It to Your Goals

Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
Reduce sugar: Use a sugar substitute or reduce the sugar by ¼ cup for a less sweet cake.
Add berries: Fold in fresh or frozen blueberries or raspberries for added flavor and nutrition.
Try different oils: Substitute olive oil with coconut oil for a tropical twist.

Avoid These Mistakes

Overmixing the batter: This can lead to a tough cake. Mix until just combined.
Not measuring ingredients accurately: Spoon and level your flour for the best results.
Skipping the parchment paper: This step helps in easily removing the cake from the pan.
Not letting the cake cool: Cutting into a warm cake can cause it to crumble.

Storing, Freezing & Reheating

To store your Lemon Yogurt Cake, wrap it tightly in plastic wrap and keep it at room temperature for up to three days. For longer storage, you can freeze the cake by wrapping it in plastic wrap and then in aluminum foil. It will stay fresh for up to three months. To reheat, simply thaw at room temperature and warm in the oven for a few minutes before serving.

Common Qs About Lemon Yogurt Cake

Can I use low-fat yogurt instead of whole milk Greek yogurt?

Yes, you can use low-fat yogurt, but keep in mind that the texture may be slightly less rich and moist.

How can I tell when the cake is done baking?

The cake is done when it springs back to the touch and a toothpick inserted in the center comes out clean with a few moist crumbs.

Can I make this cake ahead of time?

Absolutely! The cake can be baked a day ahead. Just store it wrapped at room temperature and add the glaze before serving.

What’s the best way to serve Lemon Yogurt Cake?

This cake is delicious on its own, but serving it with fresh berries or a dollop of whipped cream can elevate it even further!

Ready, Set, Cook

Now that you have all the tips, tricks, and steps for making the perfect Lemon Yogurt Cake, it’s time to gather your ingredients and get baking! This cake delivers a burst of sunshine in every bite, and I can’t wait for you to share it with your family and friends. Whether you’re enjoying a quiet moment with a slice or celebrating a special occasion, this Lemon Yogurt Cake is bound to become a cherished recipe in your collection. Happy baking!