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

Course: Dessert
Cuisine: American
Keyword: almond lemon cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 9 slices
Calories: 395 kcal
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! 
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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.