This Meyer Lemon-Yogurt Cake is a deliciously moist and flavorful dessert that combines the zesty brightness of Meyer lemons with the rich creaminess of Greek yogurt and almond flour. The cake is infused with the subtle sweetness of vanilla bean and finished with a light lemon glaze, making it the perfect treat for any occasion. With a fruity olive oil base, this cake stays tender and flavorful, offering a healthier alternative to butter-based cakes.
Meyer Lemon-Yogurt Cake
Course: DessertCuisine: Dessert8
servings15
minutes50
minutes280
kcalIngredients
or the Cake:
1/2 cup fruity olive oil, plus more for brushing
1 cup all-purpose flour, plus more for dusting
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon fine-grain sea salt
1 cup cane sugar
3 large eggs
1/2 cup low-fat Greek yogurt
2 teaspoons Meyer lemon zest
1 vanilla bean, seeds scraped (save the pod to infuse tea blends)
For the Topping:
1/4 cup cane sugar
1/2 Meyer lemon, seeds removed, thinly sliced
1 cup sifted confectioners’ sugar
1 tablespoon extra-virgin olive oil
1 tablespoon low-fat Greek yogurt
Directions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Brush a loaf pan with olive oil and dust lightly with flour. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the cane sugar and eggs until light and fluffy. Slowly drizzle in the olive oil while continuing to beat until fully incorporated. Stir in the Greek yogurt, Meyer lemon zest, and vanilla bean seeds.
- Combine Wet and Dry Ingredients: Gradually fold the flour mixture into the wet ingredients until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Topping: In a small saucepan, heat the cane sugar over medium heat with a splash of water. Add the thin Meyer lemon slices and cook for 2-3 minutes until soft and slightly caramelized. Set aside.
- Make the Glaze: In a bowl, whisk together the confectioners' sugar, olive oil, and Greek yogurt until smooth. Drizzle the glaze over the cooled cake and garnish with the caramelized Meyer lemon slices.
This Meyer Lemon-Yogurt Cake is a refreshing and light dessert that’s bursting with citrus flavor. The combination of tangy Greek yogurt and sweet Meyer lemons makes each bite perfectly balanced. Topped with a smooth glaze and caramelized lemon slices, this cake is a beautiful and delicious addition to any meal or celebration.
