Almond Loaf Cake with Lemon

A fragrant, moist loaf cake combining almond and lemon flavors, perfect for any occasion.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 10 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 250

For the Cake

10 tablespoons Unsalted Butter Provides richness; can substitute with coconut oil for a dairy-free version.
2 cups All-Purpose Flour Forms the structure; for a gluten-free alternative, use a 1:1 gluten-free flour blend.
2 teaspoons Baking Powder Helps the cake rise; ensure it's fresh for best results.
1/4 teaspoon Baking Soda Works in tandem with the lemon juice to activate the recipe.
1/4 teaspoon Salt Enhances flavor; it’s necessary even in sweet recipes.
1/2 cup Almond Meal or Almond Flour Contributes nutty flavor; feel free to substitute with finely ground oats if desired.
2 large Lemons (Zest) Adds brightness and fragrance; don’t skip this for maximum flavor!
1 cup Granulated Sugar Sweetens the cake; brown sugar can be used for a deeper flavor.
2 pieces Large Eggs (at room temperature) Binds ingredients; can substitute with applesauce for an egg-free version.
2 teaspoons Almond Extract Amplifies the almond flavor; vanilla extract can work too, but it will alter the taste slightly.
1 cup Plain or Vanilla Flavored Yogurt Keeps the cake moist; dairy-free yogurt is a good substitute.

For the Glaze

1/2 cup Powdered Sugar Used for the glaze; coconut sugar can provide a less refined alternative.
1 tablespoon Fresh Lemon Juice Adds acidity to the glaze; lime juice can be used in a pinch.

Preparation

Preheat your oven to 350 degrees F. Generously butter or grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, almond meal, and lemon zest.

Mixing

In a large mixing bowl or a stand mixer, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed.
Slowly add half of the dry ingredients to the butter mixture, mixing to combine. Then add in the yogurt, followed by the remaining dry ingredients, mixing until just incorporated.

Baking

Scrape the batter into the prepared pan and smooth the top. Bake for 50-60 minutes or until the cake has risen and is slightly golden brown on top.
Allow the cake to cool in the pan for 15 minutes. Slide a knife around the perimeter to release the cake and invert it onto a cooling rack to cool completely.

Glazing

Whisk together powdered sugar, lemon juice, and yogurt in a small bowl until smooth with no lumps.
Once the cake is cool, flip it right side up and ice the cake with an offset spatula or butter knife. Garnish with sliced almonds and lemon slices if you desire. Allow the icing to firm up before slicing.

Store well-wrapped at room temperature for up to 4 days, or refrigerate for up to a week. Can be frozen tightly for up to 3 months.