Meyer Lemon Yogurt Cake
By Laura Kasavan
Images
Serves
Makes 1 loaf, 12 slices
Ingredients
- For the cake:
- 1 ¼ cups flour
- ½ cup super fine almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- 2 tbsp fresh Meyer lemon zest
- ⅓ cup Meyer lemon olive oil (or citrus olive oil)
- 1 large egg, at room temperature
- ¾ cup Greek yogurt, at room temperature
- ¼ cup low-fat buttermilk, at room temperature
- 2 tbsp fresh Meyer lemon juice
- For the glaze:
- 1 tbsp unsalted butter, melted
- ⅛ tsp salt
- 2 tsp fresh Meyer lemon zest
- 2 tbsp fresh Meyer lemon juice
- ¾ cup powdered sugar, sifted
Procedure
Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
For the cake, whisk together flour, almond flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
Combine sugar and Meyer lemon zest in a medium bowl, and whisk together for 1 minute to combine. Whisk in olive oil, egg, Greek yogurt, buttermilk, and Meyer lemon juice until combined; add to flour mixture and fold in just until combined.
Spoon batter into prepared pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
Bake for 36 to 40 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully lift cake from pan and cool completely.
For the glaze, whisk together melted butter, salt, Meyer lemon zest and juice, and powdered sugar in a small bowl. Drizzle glaze over cake and let set before serving.
NOTE: Cake can also be made with ⅓ cup melted coconut oil or neutral baking oil. If you use a different oil, increase Meyer lemon zest in the cake to 3 tablespoons.
For the cake, whisk together flour, almond flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
Combine sugar and Meyer lemon zest in a medium bowl, and whisk together for 1 minute to combine. Whisk in olive oil, egg, Greek yogurt, buttermilk, and Meyer lemon juice until combined; add to flour mixture and fold in just until combined.
Spoon batter into prepared pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
Bake for 36 to 40 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully lift cake from pan and cool completely.
For the glaze, whisk together melted butter, salt, Meyer lemon zest and juice, and powdered sugar in a small bowl. Drizzle glaze over cake and let set before serving.
NOTE: Cake can also be made with ⅓ cup melted coconut oil or neutral baking oil. If you use a different oil, increase Meyer lemon zest in the cake to 3 tablespoons.
Meyer Lemon Yogurt Cake
By Laura Kasavan
Serves
Makes 1 loaf, 12 slices
Ingredients
- For the cake:
- 1 ¼ cups flour
- ½ cup super fine almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- 2 tbsp fresh Meyer lemon zest
- ⅓ cup Meyer lemon olive oil (or citrus olive oil)
- 1 large egg, at room temperature
- ¾ cup Greek yogurt, at room temperature
- ¼ cup low-fat buttermilk, at room temperature
- 2 tbsp fresh Meyer lemon juice
- For the glaze:
- 1 tbsp unsalted butter, melted
- ⅛ tsp salt
- 2 tsp fresh Meyer lemon zest
- 2 tbsp fresh Meyer lemon juice
- ¾ cup powdered sugar, sifted
Procedure
Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
For the cake, whisk together flour, almond flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
Combine sugar and Meyer lemon zest in a medium bowl, and whisk together for 1 minute to combine. Whisk in olive oil, egg, Greek yogurt, buttermilk, and Meyer lemon juice until combined; add to flour mixture and fold in just until combined.
Spoon batter into prepared pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
Bake for 36 to 40 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully lift cake from pan and cool completely.
For the glaze, whisk together melted butter, salt, Meyer lemon zest and juice, and powdered sugar in a small bowl. Drizzle glaze over cake and let set before serving.
NOTE: Cake can also be made with ⅓ cup melted coconut oil or neutral baking oil. If you use a different oil, increase Meyer lemon zest in the cake to 3 tablespoons.
For the cake, whisk together flour, almond flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
Combine sugar and Meyer lemon zest in a medium bowl, and whisk together for 1 minute to combine. Whisk in olive oil, egg, Greek yogurt, buttermilk, and Meyer lemon juice until combined; add to flour mixture and fold in just until combined.
Spoon batter into prepared pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.
Bake for 36 to 40 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully lift cake from pan and cool completely.
For the glaze, whisk together melted butter, salt, Meyer lemon zest and juice, and powdered sugar in a small bowl. Drizzle glaze over cake and let set before serving.
NOTE: Cake can also be made with ⅓ cup melted coconut oil or neutral baking oil. If you use a different oil, increase Meyer lemon zest in the cake to 3 tablespoons.