Description
A moist and zesty lemon almond yogurt cake with a soft crumb and a bright citrus glaze—perfectly balanced and irresistibly fresh.
Ingrédients
Scale
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup plain yogurt
- ¾ cup sugar
- 3 eggs
- ½ cup vegetable oil
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1 cup powdered sugar (optional)
- 2 tbsp lemon juice (optional)
Instructions
- Preheat oven to 180°C (350°F).
- Combine all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl.
- Whisk yogurt, sugar, eggs, vegetable oil, lemon zest, and lemon juice until smooth.
- Fold dry ingredients into the wet mixture until just combined.
- Grease and line a baking pan.
- Pour batter into the pan and bake for 35–40 minutes until golden and set.
- Allow cake to cool completely.
- Mix powdered sugar with lemon juice and drizzle glaze over the cooled cake.
Notes
For extra lemon flavor, add more zest or a stronger glaze. Best enjoyed fresh or the next day as flavors deepen.
- Temps de préparation: 15 minutes
- Temps de cuisson: 40 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: International
Nutrition
- Portion: 1 slice
- Calories: 280
- Sucre: 18g
- Sodium: 120mg
- Graisse: 14g
- Graisse saturée: 2g
- Graisses insaturées: 10g
- Gras trans: 0g
- Glucides: 34g
- Fibres: 1g
- Protéine: 5g
- Cholestérol: 65mg