Almond Yogurt Cake
There's 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.
Servings 8 servings
- 3 large eggs
- 1 cup Greek yogurt
- 1/3 cup (80ml) vegetable oil
- ¼ teaspoon almond extract
- ¾ cup (150g) sugar
- 1 tablespoon lemon zest
- 1 cups (125g) all-purpose flour
- 1 cup (100g) almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup slivered almonds optional
Preheat the oven to 350°F (177°F). Spray 8x5 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.
Serving: 1slice | Calories: 365kcal | Carbohydrates: 37g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 284mg | Potassium: 124mg | Fiber: 3g | Sugar: 20g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg