Print

Meyer Lemon Almond Yogurt Cake

Rich moist Meyer lemon cake made with almond flour and yogurt, drizzled with glaze and candied lemons. Perfect for a brunch or garden tea. Bake these in 6” springform pans for a perfect shared dessert for two. 

Servings 6
Author TraceyDelaplain

Ingredients

Dry ingredients

  • 1 Cup Flour More for dusting the pan
  • 1/2 Cup Almond flour
  • 2 Teaspoons Baking powder
  • 1/4 Teaspoon Salt

Wet ingredients

  • 1/2 Cup olive oil More for oiling the pan
  • 3 Eggs
  • 3/4 Cup Sugar
  • 1/2 Cup Plain Greek yogurt
  • 1/4 Cup Meyer lemon juice
  • 2 Teaspoons Meyer lemon zest
  • 1 Teaspoon Vanilla

Sugared lemon glaze

  • 1 Meyer lemon sliced
  • 1/2 Cup Sugar
  • 1/2 Cup Water
  • 1/2 Cup Powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Combine dry ingredients, set aside. Combine eggs and sugar and whisk until frothy. Add remaining wet ingredients and whisk until combined. Add flour mixture to wet ingredients and stir just until combined. 

    Pour into three 6” springform pans or one 8” Pan. Bake for 45 minutes or until a toothpick comes out clean. 

    Combine thin lemon slices, seeds removed, sugar and water. Bring to a boil and then reduce heat and simmer 7 minutes until syrup is thickened and lemons are translucent. Remove lemon slices. Whisk powdered sugar into lemon syrup.

    Allow cake to cool and then top with lemon glaze and lemon slices.