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Lemon Almond Cake

Lemon Almond Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) almond flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • ½ cup (113g) unsalted butter, melted and cooled
  • ½ cup (120g) plain Greek yogurt
  • 1 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 to 3 tbsp fresh lemon juice (for glaze)

Method
 

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan. Whisk the all-purpose flour, almond flour, baking powder, and salt in a large bowl.
  2. Add the sugar, eggs, melted butter, yogurt, lemon zest, 3 tbsp lemon juice, and vanilla to the dry ingredients. Stir until just combined.
  3. Scrape the batter into the pan and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
  4. Whisk the powdered sugar with 2 tbsp lemon juice. Add more juice a little at a time until the glaze is thick but pourable.
  5. Drizzle the glaze over the cooled cake. Let it set for 15 minutes, then slice and serve.

Notes

For the most accurate flour measurement, spoon it into your measuring cup and level it off without packing. The cake tastes best on the day it’s baked, but it stays wonderfully moist for a couple of days at room temperature.