Recipe barely adapted from Cheryl Sternman Rule's Yogurt Culture
Prep Time15 minutesmins
Cook Time1 hourhr
Cool Time:15 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Servings: 1Loaf
Author: The Kitchen Prep
Equipment
1 Large bowl
1 whisk
1 9x5 inch loaf pan
Ingredients
For the cake
10tablespoonsunsalted butterroom temperature, plus extra for pan
2cupsall-purpose flour
2teaspoonsbaking powder
¼teaspoonbaking soda
1teaspoonkosher salt
½cupalmond meal
2tablespoonslemon zest
1cupgranulated sugar
2large eggsat room temperature
1teaspoonpure almond extract
1cupvanilla yogurtwhole milk or low fat, not Greek
For the icing
½cupconfectioners’ sugar
1tablespoonvanilla yogurtnot Greek
1tablespoonfresh 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.