This lemon yogurt cake is the perfect partner for a hot pot of tea and a lazy afternoon, or the perfect tea party treat to share with friends. Made with all-purpose flour and half as much almond flour, the cake is thick and moist, but not at all dense. The zingy lemon of the icing brings out the subtle lemon flavor of the cake itself. It’s definitely one of my favorites!
1/2 cup olive oil, plus more for brushing
1 cup all-purpose flour, plus more for dusting
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon fine-grain sea salt
1 cup sugar
1/2 cup low-fat plain yogurt
1 teaspoon vanilla
1 teaspoon lemon zest
juice from 1 lemon
1/4 cup sugar
1/2 lemon, seeds removed, thinly sliced
1 cup sifted confectioners’ sugar
1 tablespoon extra-virgin olive oil
1 tablespoon low-fat plain yogurt
– Preheat oven to 350 degrees. Brush an 8-inch Bunt pan with oil and dust with flour.
– Mix together flours, baking powder, and salt.
– In a separate bowl, whisk together sugar and eggs together.. Add oil, yogurt, lemon zest, lemon juice and vanilla.
– Add dry ingredients to wet ones and mix just until smooth (being careful not to over-mix).
– Pour batter into prepared pan.
– Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes.
– Let cake cool completely in pan before transferring.
– Bring sugar and 1/2 cup water to a boil. Add lemon slices and gently simmer for 5 to 7 minutes until rind is transparent.
– Remove from heat, drain and let cool.
– Whisk together confectioners’ sugar, oil, yogurt and 2 teaspoons of the boiling lemon-sugar-water.
– Spoon topping over cake and top with drained lemon slices.