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Lemon almond yogurt cake with strawberries (GF)
This lemon almond yogurt cake requires no special occasion, and minimal work. It's perfect to celebrate the weekend, especially if topped with strawberries.
Servings 8
Ingredients
Lemon almond yogurt cake:
- 1.5 cups almond meal
- ½ cup brown rice flour
- ½ cup sugar
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups yogurt
- ½ cup oil
- 2 eggs
- ½ lemon, juice and zest of
Glaze (optional):
- ½ cup yogurt
- 2 TBs heavy cream
- 3 TBs icing sugar
- Sliced strawberries for topping
Instructions
- Preheat oven to 325F.
- In a medium sized bowl, mix dry ingredients separately.
- In a large bowl, whisk eggs until light and airy, with bubbles on top. Gently fold in yogurt, oil, lemon zest and juice.
- Add dry ingredients to wet in batches, ½ a cup at a time, folding with a wooden spoon or spatula to incorporate.
- Oil and flour a removable 9" baking pan, a loaf pan, or muffin tins. Pour batter into pan.
- Bake at a 325F oven for 45-60 minutes, or until a cake tester inserted in the middle comes out dry (if baking in muffin tins, start checking after 25-30 minutes).
- If serving with glaze, whip yogurt, heavy cream and icing sugar. The glaze should be runny. Pour it onto the cake as you're serving, or ladle each piece with some sauce. Top each piece with strawberry slices.