Food

Tip

Use a nice, fruity olive oil here.

Almond Flour Lemon Yogurt Cake

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Full of magnesium, vitamin E, mono-saturated fats, and protein, almonds are famously healthy nuts, which makes this cake—which works just as well as a dessert as it does a star brunch dish—a worthy addition to your repertoire.

Serves 8-10

2 ½ cups lightly packed almond flour

2 teaspoons baking powder

½ teaspoon kosher salt

1 cup whole milk yogurt

½ cup sugar

2 eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

zest of 1 medium lemon

¼ cup olive oil + extra to grease pan

1. Preheat the oven to 350°F.

2. In a large bowl, whisk together almond flour, baking powder, and kosher salt.

3. In a separate bowl, whisk together yogurt, sugar, eggs, vanilla extract, almond extract, and lemon zest.

4. Add the wet ingredients to the dry and stir to combine. Slowly fold in the ¼ cup olive oil.

5. Line an 8-inch cake pan with parchment paper and coat lightly with olive oil.

6. Transfer the batter to the pan, using a spatula to spread it evenly.

7. Place on a rack in the middle of your preheated oven and bake for 35 minutes (or until the cake is lightly browned and a toothpick comes out clean).

8. Let cool before eating.

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