This almond lemon yogurt cake is one of my favorite easy cakes to make. It’s moist, light, tender, and flavorful with notes of sweet lemon zest and almond. You can either dress it up with whipped cream and berries or dress it down with just the cake. Both are delicious! It’s perfect for an easter dessert, Sunday brunch, or a quick sweet snack.
One thing that I love about this almond lemon yogurt cake is that it requires no special equipment – this is a plus for me! It’s a super simple cake recipe that anybody can bake. It makes for a simple easter treat!
Many lemon cakes are topped with a lemon icing glaze, and while this is yummy, I oftentimes find the added glaze to be way too sweet. The sugar in the glaze can be overpowering and take away from the other flavors. This is why I love topping the cake with whipped cream instead. It’s light and fluffy, complementing the almond lemon yogurt cake perfectly. You could even add some fresh berries to add an additional level of freshness and texture.
Why You’ll Love This Recipe:
- Simple: This is a really simple cake recipe that anybody can make.
- No special equipment needed: This recipe requires no special machines or equipment. This is always a plus in my book!
- Flavorful: This almond lemon yogurt cake is super flavorful with sweet notes of almond and lemon.
- Light: If you love a light and subtly sweet cake with soft notes of lemon and almond, this is the cake for you! Top it with some homemade whipped cream and berries and it makes for the perfect sweet treat!
Tips For Making:
- Lemon zest: Using the zest of the lemons makes a world of a difference in the overall lemon flavor.
- Do not over-mix: Mix until the flour is just combined. You do not want to over-mix this cake. Over-mixing can cause the cake to be tougher in texture and not as moist.
- Coconut oil: I prefer using coconut oil in this recipe as the coconut gives a nice subtle coconut flavor to the cake. If you have a nut allergy, you can always sub this out for olive oil or butter.
- Allow coconut oil to cool: To avoid the hot oil cooking the eggs in the batter, allow the melted oil to cool for 5-10 minutes off the heat. In addition, when adding the oil to the batter, gradually pour the oil in while whisking the batter continuously. This will help cool down the oil as it is mixed into the batter and will help prevent the hot oil from cooking the eggs.
- Greek yogurt: I prefer using plain Greek yogurt for this recipe. It creates a moist texture in the cake and adds a little bit more protein to the cake.
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Ingredients:
- Sugar
- Coconut Oil
- Eggs
- Plain Greek Yogurt
- Vanilla Extract
- Almond Extract
- All-Purpose Flour
- Baking Powder
- Salt
- Lemon Zest
Materials Used:
How to Make Almond Lemon Yogurt Cake:
Preheat the oven to 350° F.
Begin by melting the coconut oil over low heat in a pan. Once melted set the oil aside and allow it to cool for 10 minutes.
Next, sift the flour, baking powder, and salt into a medium-sized bowl.
In a large bowl, whisk together the sugar, eggs, Greek yogurt, vanilla extract, almond extract, and lemon zest until combined.
Gradually add the dry ingredients into the wet ingredients, whisking until the batter is smooth. Be careful not to overmix.
Next, gradually fold the cooled coconut oil into the batter using a rubber spatula. Be careful not to add all of the oil at once.
Once all the oil is folded into the batter, pour the batter into a parchment-lined or greased and floured loaf pan.
Bake for 40-50 minutes at 350° F.
Allow the cake to rest for 30-60 minutes before serving it. This allows the cake to cool down and rehydrate creating a moister cake.
How To Make Homemade Whipped Cream:
Add heavy cream and a little bit of powdered sugar to a mixing bowl and using a whisk or electric mixer, whip the heavy cream and sugar until it forms stiff peaks.
Place a dollop of whipped cream over the cooled almond lemon yogurt cake and top with fresh lemon zest.
My Favorite Easy Desserts:
- Sourdough Discard Lemon Blackberry Muffins
- Sourdough Discard Cinnamon Roll Star Bread
- Sourdough Discard Pumpkin Muffins
- Sourdough Discard Chocolate Chip Cookies
- Old-Fashioned Cinnamon Cranberry Apple Crisp
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Almond Lemon Yogurt Cake
Ingredients
Almond Lemon Yogurt Cake:
- 1.5 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 large eggs
- 2 tsp. lemon zest
- 1/2 tsp. almond extract
- 2 tsp. vanilla extract
- 1/2 cup coconut oil (melted)
Homemade Whipping Cream:
- 1/2 cup heavy whipping cream
- 2 tsp. powdered sugar
- 1/2 tsp. vanilla extract
Instructions
- Almond Lemon Yogurt Cake Instructions:
- Preheat the oven to 350° F.
- Begin by melting the coconut oil over low heat in a pan. Once melted set the oil aside and allow it to cool for 10 minutes.
- Next, sift the flour, baking powder, and salt into a medium-size bowl.
- In a large bowl, whisk together sugar, eggs, Greek yogurt, vanilla extract, almond extract, and lemon zest until combined.
- Gradually add the dry ingredients into the wet ingredients, whisking until the batter is smooth. Be careful not to overmix.
- Next, gradually fold the cooled coconut oil into the batter using a rubber spatula. Be careful not to add all of the oil at once.
- Once all the oil is folded into the batter, pour the batter into a parchment-lined or greased and floured loaf pan.
- Bake for 40-50 minutes at 350° F.
- Allow the cake to rest for 30-60 minutes before serving it. This allows the cake to cool down and rehydrate creating a moister cake.
- Whipped Cream Instructions:
- Add heavy whipping cream, powdered sugar, and vanilla to a mixing bowl.
- Using an electric mixer with a whisk attachment or a handheld whisk, whisk the cream until it forms stiff peaks. If using an electric mixer this will take 2-5 minutes. If hand whisking it will take 5-10 minutes.
- Slice the cooled lemon cake and top with a dollop of homemade whipped cream.
Notes
Tips For Making:
- Lemon zest: Using the zest of the lemons makes a world of a difference in the overall lemon flavor.
- Do not over-mix: Mix until the flour is just combined. You do not want to over-mix this cake. Over-mixing can cause the cake to be tougher in texture and not as moist.
- Coconut oil: I prefer using coconut oil in this recipe as the coconut gives a nice subtle coconut flavor to the cake. If you have a nut allergy, you can always sub this out for olive oil or butter.
- Allow coconut oil to cool: To avoid the hot oil cooking the eggs in the batter, allow the melted oil to cool for 5-10 minutes off the heat. In addition, when adding the oil to the batter, gradually pour the oil in while whisking the batter continuously. This will help cool down the oil as it is mixed into the batter and will help prevent the hot oil from cooking the eggs.
- Greek yogurt: I prefer using plain Greek yogurt for this recipe. The Greek yogurt creates a moist texture in the cake and adds a little bit more protein to the cake.
