Easy Greek Yogurt Almond Cake
Super moist, bouncy and slightly sweet almond cake is so simple to make and is a great option if you want a delicious but casual cake to serve to guests, for an afternoon snack, or a low key dessert!
Ingredients
- 1½ cups all purpose flour (225 grams)
- ¾ cup granulated sugar (150 grams)
- ½ tsp baking soda (2.5 grams)
- ½ tsp salt (2.5 grams)
- zest and juice of one lemon
- 2 eggs, room temperature
- ⅓ cup olive oil or vegetable oil (80 ml)
- 1 cup Greek yogurt or sour cream (240 ml)
- 1 tsp vanilla bean paste or vanilla extract (5 ml)
- 1 tsp almond extract (5 ml)
- ¾ cup flaked almonds, for topping (85 grams)
- powdered sugar, optional
Instructions
- Grease a 9" round cake pan with a little butter and line with parchment paper.
- In a large bowl, combine the dry ingredients (flour, salt, and baking soda).
- In a separate bowl, rub the lemon zest and sugar together between your fingers until evenly combined.
- To the lemon sugar mixture, add in the wet ingredients- eggs, lemon juice, yogurt, olive oil, vanilla and almond extract.
- Whisk the yogurt mixture until smooth and blended.
- Add the flour mixture to the yogurt mixture and stir gently until just combined.
- Pour the batter into the prepared cake pan and drop a few times on the counter to release any trapped air.
- Scatter the flaked almonds on top of the cake batter, taking care to cover the entire surface of the cake (the batter expands as it bakes, causing gaps if you don't completely cover the top).
- Bake at 350F (176 C) for 45-60 minutes until a toothpick inserted in the center of the cake comes out clean, with a few crumbs stuck to it and the almonds are golden brown.
- If the almonds start to brown too quickly, simply cover the top of the almonds with a sheet of foil (shiny side up).
- Remove the cake from the oven and let the cake cool for 15 minutes before cutting.
- Dust powdered sugar over the top of the cooled cake and cut into slices.
Tried this recipe?Let us know how it was!