Description

This amazing lemon cake will surely please your family and friends. Freshly squeezed lemon juice and zest along with yogurt make it moist and gives it a fresh taste.

Ingredients

• zest and freshly squeezed juice of 2 large lemons, divided (or more to taste)
• 12 T. unsalted butter
• 1¼ c. sugar, divided
• 2 large eggs
• 1 egg yolk
• 1 1/3 c. almond flour/meal
• ½ c. all-purpose flour
• 2 t. baking powder
• 1 1/3 c. plain yogurt

Steps

1. Preheat oven to 325 degrees. Butter an 8 inch round cake pan (3 inches deep); line the bottom with parchment paper cut to fit.
2. Rinse, dry and zest the lemons; squeeze the juice from the lemons, about 6 T. In a large bowl, cream together butter, zest and ¾ cup sugar, until light and fluffy; beat in eggs, 1 at a time.
3. Whisk the flours and the baking powder together to eliminate any lumps; stir into the butter mixture, then the yogurt and 2 T. lemon juice. Spread in the prepared pan.