Lemon-Glazed Yogurt and Almond Cake
- Total Time: 1 hour 10 mins
- Yield: 8 1x
Description
Pair this sweet and tangy cake with your favorite warm beverage for the perfect, seasonal afternoon pick-me-up.
Ingredients
For the Cake
- 2 cups (480 ml) all purpose flour
- 1 tsp baking powder
- 1 cup (240 ml) almond meal ( ground almonds)
- 1 cup (240 ml) sugar
- 1 cup (240 ml) plain yogurt
- 1/2 cup (120 ml) butter (room temperature)
- 3 eggs
- zest of one lemon
- 1/2 apple, peeled and finely chopped
For the glaze
- 1/4 cup (60 ml) confectioner's sugar
- juice of half lemon
- a few tsp of milk
Instructions
For the cake
- Preheat the oven to 350 F. Oil and dust a round 9 inch cake pan and keep aside.
- In a bowl mix flour and baking powder & keep aside.
- In a large bowl cream together butter and sugar till the mixture becomes pale and fluffy.
- Add eggs one by one while continuing to whisk the mixture.
- Add yogurt & lemon zest and mix till well incorporated.
- Fold in the flour and almond meal & apple just till the batter comes together. Do not over mix at all.
- Pour into the baking pan and cover the surface with slivered almonds.
- Bake for 30 to 40 minutes or a sewer comes out clean upon inserting into the center of the cake.
- Cool the cake for 10 minutes in the pan.
- Transfer on a wire rack and drizzle with glaze once its a little cool. Cool completely before serving.
For the glaze
- In a bowl add all the ingredients and mix to form a lump free glaze.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 370
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Frequently Asked Questions
What does the apple add to this cake?
Half a peeled and finely chopped apple is folded into the batter along with the almond meal and flour at the end. Given the lemon and yogurt already in the batter, the apple adds a subtle fruity moisture rather than a distinct apple flavor — it keeps the crumb tender without making the cake heavy.
What is almond meal and can I use something else?
Almond meal (ground almonds) is 1 cup of the recipe’s dry base alongside 2 cups of all-purpose flour. It adds moistness, a nutty flavor, and a slightly denser crumb than an all-flour cake. Finely ground blanched almond flour works as a substitute; other nut meals would change the flavor profile. 
