lemon almond yogurt cake (g/f)
Make sure your baking powder and powdered sugar are gluten-free, if you are gluten intolerant.
yield
8 -10
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For lemon almond yogurt cake (g/f)
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1/2 cyogurt, plain
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3/4 cgranulated sugar
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3 lgeggs
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1 calmond flour
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1/2 csweet sorghum flour
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2 tspbaking powder, g/f
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grated zest of 1 lemon
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1/2 cvegetable oil
- GLAZE
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1/4 cfresh lemon juice
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3/4 cpowdered sugar, g/f
How To Make lemon almond yogurt cake (g/f)
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1Preheat oven to 350F. Coat a 8-inch round cake pan with nonstick cooking spray.
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2In a large bowl, combine yogurt, sugar, and eggs and blend with a whisk.
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3Add flour, baking powder and salt and stir until blended. Add lemon zest and oil, stirring until oil is well incorporated.
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4Pour batter into pan and bake 30 minutes, or until a pick inserted in center comes out clean.
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5Cool completely on wire rack.
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6When cake is cool, make glaze by mixing lemon juice and powdered sugar until smooth.
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7At this point you can remove cake from pan and put on a plate, or just leave it in pan to glaze.
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8Pour glaze over top of cake and spread evenly. Let sit 10 minutes and then slice and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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