Almond Lemon Cake

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  • I made a New Year’s Resolution, did you? Instead of making one to lose an astronomical amount of weight or even vow to be healthier (which I fail annually), I resolved to cook at least once per week from my ever growing collection of cookbooks. But this week I did make an Almond Lemon Cake!

    Yogurt, fresh lemon and almond give this sunny loaf cake a unique flavor and texture that everyone will love. Perfect for brunch, tea or dessert! #loafcake #lemoncake #almondcake www.savoryexperiments.com

    Yogurt, fresh lemon and almond give this sunny loaf cake a unique flavor and texture that everyone will love. Perfect for brunch, tea or dessert!

    It is now May and I fear I’ve failed at my resolutions once again. That was until I received my new favorite cookbook: Yogurt Culture, written by award-winning food writer Cheryl Sternman Rule.

    Iced Almond-Lemon Loaf Cake is a sunny loaf cake that uses yogurt for tender, moist crumb and tangy flavor. | #teamyogurt #stonyfieldblogger | www.savoryexperiments.com

    I’ve long been a fan of yogurt, replacing it in my favorite savory recipes for anything that calls for mayonnaise or sour cream, but also in sweets and baked goods.

    Rule shares my love of yogurt with 115 tasty recipes that teach you how to pair yogurt not just with fruit but with meat, not just with sugar but with salt and not just with herbs but with fragrant spices. Yogurt is a verstile and delicious ingredient that deserves to be celebrated!

    Yogurt, fresh lemon and almond give this sunny loaf cake a unique flavor and texture that everyone will love. Perfect for brunch, tea or dessert! #loafcake #lemoncake #almondcake www.savoryexperiments.com

    A recipe that I have prepared several times now is the Almond Lemon Cake, a versatile sweet treat that complements coffee or tea and can be served for any meal or course of the day. Simple to prepare, I prefer to get my arm workout in and hand beat with my trusty OXO whisk rather than lug out any heavy machinery.

    Yogurt, fresh lemon and almond give this sunny loaf cake a unique flavor and texture that everyone will love. Perfect for brunch, tea or dessert! #loafcake #lemoncake #almondcake www.savoryexperiments.com

    I always have all of the ingredients lying around, especially an extra large container of plain Stonyfield yogurt, making it a no-brainer for last minute meals. I have also substituted other citrus flavors and vanilla for almond in a pinch.

    Using almond flour with all-purpose gives this loaf cake a slightly nutty and hearty texture different from other types of pound cake while also adding flavor.

    Yogurt, fresh lemon and almond give this sunny loaf cake a unique flavor and texture that everyone will love. Perfect for brunch, tea or dessert! #loafcake #lemoncake #almondcake www.savoryexperiments.com

    Here are a few of my other favorite recipes that use yogurt!

     

    Yogurt, fresh lemon and almond give this sunny loaf cake a unique flavor and texture that everyone will love. Perfect for brunch, tea or dessert! #loafcake #lemoncake #almondcake www.savoryexperiments.com

    If you are looking for even more dessert recipes, snag a copy of my Easy Dessert Recipes Mini-Cookbook. Available here for only $0.99, these easy dessert recipes are ready with less than 30 minutes hands-on time and are sure to please all your family friends. From no-bake to make-ahead, you are sure to find something you love!

    5 from 6 votes
    Yogurt, fresh lemon and almond give this sunny loaf cake a unique flavor and texture that everyone will love. Perfect for brunch, tea or dessert! #loafcake #lemoncake #almondcake www.savoryexperiments.com
    Iced Almond-Lemon Loaf Cake
    Prep Time
    15 mins
    Cook Time
    1 hr
    Total Time
    1 hr 15 mins
     
    Yogurt, fresh lemon and almond give this sunny loaf cake a unique flavor and texture that everyone will love. Perfect for brunch, tea or dessert! 
    Course: Dessert
    Cuisine: American
    Keyword: almond lemon cake
    Servings: 9 slices
    Calories: 395 kcal
    Ingredients
    For the cake:
    • 10 tablespoons unsalted butter room temperature, plus soft butter for greasing the pan, 1¼ sticks
    • 2 cups flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1/2 cup almond meal
    • Zest of 2 large lemons
    • 1 cup granulated sugar
    • 2 large eggs room temperature
    • 2 teaspoons pure almond extract
    • 1 cup plain whole-milk or low-fat yogurt not Greek
    For the icing:
    • 1/2 cup confectioners’ sugar
    • 1 tablespoon plain whole-milk or low-fat yogurt not Greek
    • 1 tablespoon fresh lemon juice
    Instructions
    1. Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.
    2. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest.
    3. In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.
    4. Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes.
    5. Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.
    6. Ice the cake. Sift the confectioners’ sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.
    7. Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.
    8. If you've tried this recipe, come back and let us know how it was! 

    Nutrition Facts
    Iced Almond-Lemon Loaf Cake
    Amount Per Serving
    Calories 395 Calories from Fat 153
    % Daily Value*
    Total Fat 17g 26%
    Saturated Fat 9g 45%
    Cholesterol 72mg 24%
    Sodium 318mg 13%
    Potassium 168mg 5%
    Total Carbohydrates 53g 18%
    Dietary Fiber 1g 4%
    Sugars 30g
    Protein 6g 12%
    Vitamin A 9.7%
    Vitamin C 0.8%
    Calcium 9.8%
    Iron 9.8%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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