Name: Iced Almond-Lemon Loaf Cake
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Ingredients: 10 tablespoons unsalted butter (room temperature, plus extra for pan); 2 cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; 1 teaspoon kosher salt; ½ cup almond meal; 2 tablespoons lemon zest; 1 cup granulated sugar; 2 large eggs (at room temperature); 1 teaspoon pure almond extract; 1 cup vanilla yogurt (whole milk or low fat, not Greek); ½ cup confectioners’ sugar; 1 tablespoon vanilla yogurt (not Greek); 1 tablespoon fresh lemon juice

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Iced Almond-Lemon Loaf Cake! Bring some sunshine into your kitchen with this moist and flavorful loaf cake made with yogurt.

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Yogurt has always been one of my favorite go-to snacks when I need something quick and easy. And with the new yogurt flavors that can be found in the grocery store today, they can even make a great dessert! But did you know that yogurt also makes a great ingredient to cook and bake with?

I had the chance to take a peek at a great new cookbook titled Yogurt Culture by Cheryl Sternman Rule and was inspired to go beyond the spoon with this versatile ingredient!

I often dollop plain Greek yogurt on savory dishes for a little extra tang the way you'd use sour cream. It's a great addition to lightened up dips and sauces, too!

But you know that baking rules my heart... and it just so happens that yogurt works perfectly in baked recipes and even no-cook mousses, puddings and frozen treats!

With the help of my friends at Stonyfield and OXO {who sent me a handy-dandy little whisk just in time since mine had seen better days}, I gathered up some simple ingredients and baked up this fragrant loaf cake -- just one of the many delightful recipes you'll find in Yogurt Culture.

Yogurt makes an appearance twice here; there's some in the batter and even a bit in the icing! The aroma of sweet almond extract permeates the buttery cake and the lemon zest brightens up the flavor giving it a citrusy zing.

This cake would be perfect for serving at a brunch {maybe for Mother's Day?!} or cutting into pieces and using in a trifle. It's also amazing with a little bit of extra vanilla yogurt spooned on top... because why not add just a little more yogurt?!

If you're ready to get to know yogurt on a different level, I highly recommend checking out Yogurt Culture and discovering the many sides of this household favorite!

Disclosure: As aI received a copy of Yogurt Culture for review along with a whisk from OXO and product coupons from Stonyfield. As always, the opinions read here are all my own!

Iced Almond-Lemon Loaf Cake

The Kitchen Prep

Recipe barely adapted from Cheryl Sternman Rule's Yogurt Culture

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Prep Time 15 mins

Cook Time 1 hr

Cool Time: 15 mins

Total Time 1 hr 30 mins

Course Dessert

Cuisine American

Servings 1 Loaf

Equipment

1 Large bowl
1 whisk
1 9x5 inch loaf pan

Ingredients

For the cake

10 tablespoons unsalted butter room temperature, plus extra for pan
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
½ cup almond meal
2 tablespoons lemon zest
1 cup granulated sugar
2 large eggs at room temperature
1 teaspoon pure almond extract
1 cup vanilla yogurt whole milk or low fat, not Greek

For the icing

½ cup confectioners’ sugar
1 tablespoon vanilla yogurt not Greek
1 tablespoon fresh lemon juice

Instructions

Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9x5-inch loaf pan.
In 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.
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.
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.
Drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.

Notes

Storage: 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.