There is so much to love about this simple almond yogurt cake. Delicate flavor, moist crumb, and it’s healthy enough to enjoy for breakfast! Super easy one-bowl cake anyone can make.
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Cake for breakfast isn’t an everyday affair.
But when we’re talking about this beautiful almond yogurt cake, it’s totally an acceptable breakfast choice.
Why you’ll love this recipe:
This Greek yogurt cake has a delicate almond flavor, a hint of lemon and tang from the yogurt.
It’s a pretty straightforward recipe, but I’ll walk you through how to make this simple yogurt cake.
First, gather all the ingredients.
Ingredient Notes:
- If you don’t have almond flour, you can use all-purpose flour instead.
- I don’t recommend reducing sugar amount anymore than what the recipe calls for. I tested it with as little as 1/2 cup of sugar. And while it’s not bad, I preferred the one with 3/4 cup of sugar. It’s moister and more flavorful.
- Feel free to play around with different citrus zest. Orange zest, for example, pairs beautifully with almond!
How to make this simple cake:
It’s really easy to make this cake. No mixer required!
- Whisk together wet ingredients.
- Sift dry ingredients into the wet ingredients. And mix until just combined.
- Pour into a bread pan, sprayed with non-stick cooking spray.
- Bake for about 55 minutes at 350°F, or until the inserted toothpick comes out clean.
Serving ideas:
While this cake is just perfect on its own, and 90% of the time, we eat it plain, sometimes we like to fancy with some toppings like:
- fresh berries
- yogurt whipped cream
- lemon curd
FAQ:
I’ve tested this recipe with only almond flour. While it tasted delicious, I wouldn’t recommend it. 1. The cake is too heavy and dense. 2. It doesn’t hold its shape when sliced. It just crumbles.
Yes, this recipe has been tested with both 2% and 0% Greek yogurt, and the cake turns out just as great!
Yogurt helps to keeps baked goods moist. The acidity in yogurt activates the baking soda and makes cakes fluffy and light.
Seriously such an easy yogurt cake, yet so flavorful. That brown crust is the most satisfying too!!
Almond Yogurt Cake
Ingredients
- 3 large eggs
- 1 cup (225 g) Greek yogurt
- 1/3 cup (80 ml) vegetable oil
- ¼ teaspoon almond extract
- ¾ cup (150 g) granulated sugar
- 1 tablespoon lemon zest
- 1 cups (125 g) all-purpose flour
- 1 cup (100 g) almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup slivered almonds optional
Instructions
- Preheat the oven to 350°F (177°F). Spray 8×5 bread pan with a cooking spray.
- In a large mixing bowl with whisk attachment, beat eggs, yogurt, oil and almond extract until smooth.
- Add sugar and lemon zest and continue beating until nice and smooth.
- Sift flour, almond flour, baking powder and salt over the yogurt mixture. Gently fold until all the dry ingredients are incorporated.
- Pour the batter into the prepared pan.
- Sprinkle slivered almonds on top, if desired.
- Bake for 50-55 minutes or until inserted toothpick comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Nutrition
I usually make Shinee’s macaron recipes, and was skeptical about trying others. But last week I dove into making the Almond Yogurt Cake and it was a success the first time around!!!!! I don’t like plain vanilla cakes and thought this one would be similar but the hint of almonds made a difference and you couldn’t taste the almond extract. I did add vanilla extract alongside the Almond Extract and it didn’t change the cake’s consistency. I also used orange zest instead of lemon because I didn’t feel like walking to the store.
Next time I’m going to make the recipe with 1.5 ingredients because I like my cakes a bit fuller, but all in all I give the recipe an A… and definitely go for the macaron recipe as well. The ratios are just right and have been making them for 2 years now.
I forgot to add that since I wanted to finish my bag of Almond Flour, I used 132 grams of AF and the rest All Purpose Flour. It worked great!
Hi, I’m definitely going to make this cake and have already seen your answer to one of my questions, about the possibility of using all Almond flour, but would I be able to substitute the vegetable oil for Coconut oil do you think ?
Fabulous and moist. I brought it my holiday book club and it was a hit.
Caution though. I baked it for 25 minutes and it was perfect, although poured the batter into two pans.