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Meyer Lemon-Yogurt Cake

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Recipe photo courtesy of John Kernick

Greek yogurt and olive oil make the texture of this cake incredibly moist, and almond flour packs a flavorful protein boost.

Source: Whole Living, December 2011
Servings

Ingredients

For the Cake

For the Topping

Directions

Cook's Notes

This cake can also be baked in an 8-inch cake or springform pan. The baking time is the same.

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Reviews

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How would you rate this recipe?
69
  • Kathyd714
    1 APR, 2013
    Made this cake today. I traded whole wheat flour for the white flour and it's a bit more dense but I'm okay with that. I happened to have a blood orange olive oil in the pantry and it made all the difference in the depth of flavor.
    Reply
  • barrcandacegm
    24 OCT, 2012
    I made this for a brunch and got rave reviews. I decreased the sugar in the cake; with the glaze it was definitely sweet enough for a brunch treat. The almonds and olive oil gave it nice depth, something most lemon cakes lack. An easy, tasty cake!
    Reply
  • barrcandacegm
    24 OCT, 2012
    I made this for a brunch and got rave reviews. I decreased the sugar in the cake; with the glaze it was definitely sweet enough for a brunch treat. The almonds and olive oil gave it nice depth, something most lemon cakes lack. An easy, tasty cake!
    Reply

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