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.
Ali Landry’s Healthy Blondies!
There are several schools of thought on the strategy of hiding healthy ingredients in our kids’ favorite foods, to help them get some extra nutrients. If you manage to squeeze in some veggies without your kids seeing, they’ll eat them—but won’t be learning to...
Valentine’s Day Pink Hot Chocolate Sticks
Need a festive, easy recipe that the kids will love for Valentine's Day? Try these Valentine's Day Pink Hot Chocolate sticks! There are only 2 ingredients... and they're super simple! Ingredients: pink melt-able chips festive sprinkles festive sticks...
Easy Turkey Chili
Winter is chili season in our household, so I’ve been making a pot just about every week, trying new recipes, making my tried and true favorites, and getting creative. This recipe has been the family favorite this season, and I have already made it no less than 7 times since fall finally arrived here in Richmond, VA.