For the Cake
- 1 cup all-purpose flour, spooned and leveled
- ½ cup almond flour, spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ cup cane sugar
- 1 tablespoon lemon zest, plus more for sprinkling
- ¾ cup whole-milk Greek yogurt
- ½ cup extra-virgin olive oil, plus more for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
1
Preheat the oven to 350°F (175°C). Lightly oil an 8 × 4-inch loaf pan.
2
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3
In another large bowl, rub or whisk the cane sugar and lemon zest together. Add the yogurt, olive oil, eggs, and vanilla, then whisk until smooth.
4
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
5
Pour the batter into the prepared pan. Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean.
6
Let the cake cool completely before removing it from the pan.
7
For the glaze, whisk the powdered sugar with 2 tablespoons lemon juice. Add more lemon juice as needed to make it smooth and pourable.
8
Drizzle the glaze over the completely cooled cake. Sprinkle with extra lemon zest, slice, and serve.
💡 Baker's Tips
- Measure flour carefully: Spoon flour into the measuring cup and level it to avoid a dry, dense cake.
- Use creamy yogurt: Whole-milk Greek yogurt gives the cake its best moisture and tenderness.
- Do not overmix: Stir only until no dry streaks remain for a light crumb.
- Cool before glazing: A warm cake will melt the glaze instead of holding a neat white coating.
- Check early: Oven temperatures vary, so begin testing the loaf at 40 minutes.
Dessert
Baking
Lemon