Lemon Yogurt Cake with Almond Flour
A light and airy cake made healthier with the addition of Greek yogurt and almond flour.
Equipment
Ingredients
- 1 ¼ cups regular all-purpose flour sifted + more for pan
- 1 cup blanched almond flour sifted *see notes below
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 1 cup plain non-fat Greek yogurt
- 2 teaspoon vanilla extract
- 2 tsp finely grated lemon zest
- 3 tablespoon fresh lemon juice
- 3 eggs
- 4 tablespoon unsalted butter room temperature, plus more for pan
Instructions
- Preheat oven to 325° F.
- Butter a 9 inch cake pan. Cut and fit parchment paper to the bottom of the pan and then butter. Dust with all purpose flour and tap out any excess.
- In a small bowl combine yogurt, vanilla, zest and juice.
- In a seaparate larger bowl whisk to combine both flours, baking powder, baking soda, and salt.
- With a mixer, beat the butter and sugar on medium-high speed until fluffy. Then, begin to add eggs in one at a time, mixing well in between each one. Next, beat in the yogurt mixture. Reduce speed to low, then carefully beat in the flour mixture until just combined. Transfer to cake pan and level out the mixture.
- Bake for 40-45 minutes until toothpick comes out clean. Let cool for about 10 minutes before transferring to to rack to cool completely.
- Once the cake has cooled, dust with powdered sugar and serve.
Notes
*Notes about almond flour:
It's important to use blanched almond flour for this recipe. It is lighter and fluffier and better suited for cake recipes such as this one.
Sifting almond flour takes a little bit more time since it is not as fine. I give it a little help by pressing it with my fingers or a spoon. You can break up any lumps this way to help it through.
*Make this cake gluten-free by substituting gluten-free all purpose flour for the regular flour.
This recipe was slightly adapted from Martha Stewarts Lemon Cake recipe.
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Nutrition
Serving: 1sliceCalories: 272kcalCarbohydrates: 36gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 62mgSodium: 182mgPotassium: 71mgFiber: 2gSugar: 21gVitamin A: 213IUVitamin C: 2mgCalcium: 81mgIron: 1mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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