Iced Almond-Lemon Loaf Cake – super moist and tender loaf cake with lots of lemon flavor. Topped with a tangy lemon glaze.
Happy Friday! So happy the weekend is finally here, and the weather is looking good! Last weekend it was cold, rainy, and we even got snow. This weekend it is supposed to be sunny and warm. We are having a garage sale on Saturday, so hopefully the weather means lots of people will be out…and buying. I have so much stuff that needs to go! It is not coming back into my house. I have been collecting stuff in a closet for years, and it is leaving our house for good this weekend!
Last year I discovered how good lemon desserts can actually be. I have always been firmly planted in the chocolate camp. But when the weather warms up and the sun is out, light and tangy lemon desserts just seem like the right thing to do. This lemon loaf cake is perfect. It is super tender and moist thanks to yogurt. Plus there is a hint of almond from the almond meal and the almond extract. To make it even better it is topped with a lemon glaze!
I found the recipe for this loaf cake in the new cookbook Yogurt Culture by Cheryl Sternman Rule. This book definitely takes yogurt beyond the traditional breakfast and into recipes you would not have thought of. Like part of the glaze for this loaf cake, I never would have thought of that. The yogurt makes mixing the glaze super easy. I just used my OXO whisk to mix together the lemon juice, yogurt and powdered sugar. Then using the whisk just drizzled over the top of the cake. Super easy! I brought this cake to our last cooking club this year, and it was definitely a hit. Our last cooking club was a brunch, and this was just right the amount of sweetness to be perfect for brunch.
- 10 tablespoons (11/4 sticks) unsalted butter, at room temperature, plus soft butter for greasing the pan
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup almond meal
- Zest of 2 large lemons
- 1 cup granulated sugar
- 2 large eggs , at room temperature
- 2 teaspoons pure almond extract
- 1 cup plain whole-milk or low-fat yogurt (not Greek)
- 1/2 cup confectioners’ sugar
- 1 tablespoon plain whole-milk or low-fat yogurt (not Greek)
- 1 tablespoon fresh lemon juice
- Prep. Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.
- Mix the batter. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest. In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.
- Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.
- Ice the cake. Sift the confectioners’ sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.
- Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.
Recipe from Yogurt Culture by Cheryl Sternman Rule