MEYER LEMON-YOGURT CAKE
Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes one 8-inch Bundt
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 454 g, Cholesterol 79 g, Fat 21 g, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 232 g
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h-r Schneider
[email protected]I love the simplicity of this recipe. It's easy to follow, and the cake always turns out great.
Cheta Jennifer
[email protected]This cake is so good! The lemon flavor is perfect, and the cake is so moist and fluffy.
the kid gamer
[email protected]I'm not sure what I did wrong, but my cake turned out really dry. I think I might have overmixed the batter.
Jay Mahar
[email protected]This cake is a bit more dense than I expected, but it's still very good. The lemon flavor is really nice, and the crumb topping adds a nice crunch.
Gregg Partridge
[email protected]I've made this cake several times now, and it's always a success. It's the perfect balance of sweet and tart, and the texture is always perfect.
MR. oMg
[email protected]This cake is really easy to make, and it's always a hit with my family. I love the way the lemon zest brightens up the flavor.
E Eman
[email protected]I made this cake for my friend's birthday, and she loved it! She said it was the best lemon cake she'd ever had.
TEHMINA IRFAN
[email protected]This cake is perfect for a summer party! It's light and refreshing, and the lemon flavor is just right.
FNONBA
[email protected]This cake was a disaster! It was dry and crumbly, and the lemon flavor was way too strong. I followed the recipe exactly, so I'm not sure what went wrong.
Shahbaz Baig
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I'll try reducing the amount of sugar next time.
Ibrahim Afghan
[email protected]I'm not a huge fan of lemon desserts, but I was pleasantly surprised by this cake. The lemon flavor was subtle and not overpowering, and the cake itself was very moist and flavorful.
Aldine Lowery
[email protected]This cake is so moist and fluffy! The yogurt and lemon give it a really nice tanginess that I love. I also love the crunchy streusel topping.
Richard muhenda
[email protected]I love how easy this cake is to make! I didn't have any Meyer lemons on hand, so I used regular lemons instead. The cake still turned out great, with a bright and flavorful lemon taste.
Hamid Travel Buff
[email protected]This Meyer lemon yogurt cake was a delightful treat! The tangy citrus flavor perfectly complemented the richness of the yogurt and the sweetness of the sugar. The cake was moist and tender, with a beautiful golden crust. I served it with fresh berrie