Lemon Yogurt Cake | Richmond Moms

 
 

This Lemon Yogurt Cake from The Local Moms Network Contributor Kathleen “Kat” Ashmore just feels like Spring to us! Perfect for Easter or any Spring soiree, it can be made gluten-free and topped with either a lemon glaze or more decadent buttercream, depending on the occasion and company. Follow Kat on Tik Tok at @katcancook, on Instagram @kat_can_cook and visit her website, kathleenashmore.com, for more from her recipe collection.

 
 
 

INGREDIENTS

  • 1 cup blanched almond flour
  • 1 cup GF flour blend or all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cardamom
  • 1/4 tsp ground ginger
  • 1/2 tsp Kosher salt
  • 1/2 cup raw cane sugar or regular granulated sugar
  • 2 large lemons
  • 1 cup full fat plain yogurt of choice
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract

Option 1 – Lemon Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup powdered sugar
  • 1 lemon, zested

Option 2 – Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice

INSTRUCTIONS

  • Preheat the oven to 350 degrees F.
  • Spray a round cake pan with nonstick spray and cover the bottom with parchment paper.
  • In the bowl of a standing mixer, or with a hand mixer, whisk together the eggs and sugar for 30 seconds.
  • Add the vanilla, yogurt, zest from 2 lemons, juice from 1 lemon, and mix to combine.
  • In a separate medium sized bowl, whisk together the flours, baking powder, baking soda, cardamom, ginger, and salt.
  • Add the dry ingredients to the wet ingredients and whisk until just combined and there are no traces of flour left.
  • Transfer the batter to the prepared cake pan and bake for 26-32 minutes until just cooked. You want to be mindful not to over-bake since it will dry out without oil or butter in the recipe.
  • When baked, transfer to a baking rack, remove and let cool. While the cake is cooling, make the buttercream frosting or lemon glaze you’ve chosen as a topping.

Option 1 – Lemon Buttercream

  • In the bowl of a standing mixer or with a hand mixer, blend the butter, powdered sugar, and lemon zest for a couple of minutes until light and fluffy.
  • Frost the top of the cooled cake with the buttercream and top with a bit of extra lemon zest.

Option 2 – Lemon Glaze

  • Whisk powdered sugar and lemon juice together until you’ve reached your desired consistency. Pour on the cake and let harden.
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