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Iced Almond-Lemon Loaf Cake

Recipe barely adapted from Cheryl Sternman Rule's Yogurt Culture
Prep Time15 minutes
Cook Time1 hour
Cool Time:15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 1 Loaf
Author: The Kitchen Prep

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.