Lemon Lavender Yogurt Cake - Vegetarian
The Lemon Lavender Yogurt Cake brings together the vibrant zest of lemons and the delicate aroma of lavender in a moist, fluffy cake. Each slice offers a burst of freshness from the lemon and a subtle floral hint from the lavender, making it the perfect treat for a spring or summer gathering.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons dried lavender
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 3 larges eggs
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and dried lavender.
- In a large bowl, combine the Greek yogurt and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the melted butter, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and spread it evenly with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 40g | Protéines: 6g | Fat: 11g | Sucre: 27g
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