This Lemon Yogurt Cake from The Local Moms Network Contributor Kathleen “Kat” Ashmore just feels like sunshine to us! Perfect for any 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.
INSTRUCTIONS
- 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
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Preheat the oven to 350 degrees F.
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Spray a round cake pan with nonstick spray and cover the bottom with parchment paper.
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In the bowl of a standing mixer, or with a hand mixer, whisk together the eggs and sugar for 30 seconds.
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Add the vanilla, yogurt, zest from 2 lemons, juice from 1 lemon, and mix to combine.
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In a separate medium sized bowl, whisk together the flours, baking powder, baking soda, cardamom, ginger, and salt.
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Add the dry ingredients to the wet ingredients and whisk until just combined and there are no traces of flour left.
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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.
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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
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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.
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Frost the top of the cooled cake with the buttercream and top with a bit of extra lemon zest.
Option 2 – Lemon Glaze
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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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