Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Meyer Lemon-Yogurt Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Servings: 8 Yield: 1 8-inch Bundt Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost. Ingredients For the Cake ½ cup fruity olive oil, plus more for brushing 1 cup all-purpose flour, plus more for dusting ½ cup almond flour 2 teaspoons baking powder ¼ teaspoon fine-grain sea salt 1 cup cane sugar 3 large eggs ½ cup low-fat Greek yogurt 2 teaspoons Meyer lemon zest 1 vanilla bean, seeds scraped (save the pod to infuse tea blends) For the Topping ¼ cup cane sugar ½ Meyer lemon, seeds removed, thinly sliced 1 cup sifted confectioners' sugar 1 tablespoon extra-virgin olive oil 1 tablespoon low-fat Greek yogurt Directions Make the cake: Preheat oven to 350 degrees. Generously brush an 8-inch Bundt pan with oil and dust with flour, tapping out excess. In a medium bowl, mix together flours, baking powder, and salt. In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and vanilla seeds. Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan. Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in pan before unmolding. Make the topping: In a small saucepan, bring cane sugar and 1/2 cup water to a boil. Add lemon slices and gently simmer until rind is transparent, 5 to 7 minutes. Remove from heat, drain, and let cool. In a small bowl, whisk together confectioners' sugar, oil, yogurt, and 2 teaspoons water until smooth. If too thick, adjust with a little more water. Spoon topping over cake and top with drained lemon slices. Cook's Notes This cake can also be baked in an 8-inch cake or springform pan. The baking time is the same. Rate it Print