Description
A moist and flavorful lemon almond yogurt cake topped with fresh strawberries and a light yogurt glaze. This cake combines almond meal and brown rice flour for a tender crumb, enhanced by the citrusy brightness of lemon zest and juice. Perfect for a delightful dessert or a special brunch treat.
Ingredients
Dry Ingredients
- 1.5 cups almond meal
- 1/2 cup brown rice flour
- 1/2 cup sugar
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup yogurt
- 1/2 cup oil
- 2 eggs
- 1/2 lemon, juice and zest of
Glaze Ingredients
- 1/2 cup yogurt
- 2 TBs heavy cream
- 3 TBs icing sugar
- Sliced strawberries (for topping)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cake.
- Mix Dry Ingredients: In a medium-sized bowl, combine the almond meal, brown rice flour, sugar, baking powder, baking soda, and salt. Whisk them together evenly.
- Prepare Wet Ingredients: In a large bowl, whisk the eggs until they become light and airy with bubbles on top. Gently fold in the yogurt, oil, lemon zest, and lemon juice, blending the mixture smoothly.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients in batches of about half a cup at a time. Fold them gently using a wooden spoon or spatula to maintain the airiness of the batter.
- Prepare Baking Pan: Oil and flour a removable 9-inch baking pan, a loaf pan, or muffin tins to prevent sticking. Pour the batter evenly into your chosen pan.
- Bake the Cake: Place the pan in the oven and bake at 325°F for 45 to 60 minutes. Test doneness by inserting a cake tester or toothpick into the center; it should come out dry. If using muffin tins, start checking the cake after 25-30 minutes.
- Make the Glaze: Whip together yogurt, heavy cream, and icing sugar until the glaze is runny and smooth.
- Serve: When ready to serve, pour the glaze over the cake or ladle it onto individual slices. Top each piece with fresh sliced strawberries for a refreshing finish.
Notes
- The cake can be baked in a 9-inch cake pan, loaf pan, or muffin tins depending on your preference.
- Ensure the eggs are whipped well to incorporate air for a lighter texture.
- The glaze is optional but adds a beautiful creamy tanginess that complements the lemon well.
- Check the cake early if using smaller pans like muffin tins to avoid overbaking.
- Store leftover cake covered in the refrigerator for up to 3 days.
