Baked goods are my weakness. If heaven is one giant free bakesale, I’ll be a pretty happy camper. And calories don’t count in heaven, right? đ
As a Stonyfield ambassador, I received a copy of the new Yogurt Culture book. In it, Cheryl Sternman Rule shares over 100 recipes for yogurt-infused dishes in chapters like Flavor, Slurp, Dine, and Lick. I got hungry just thumbing through the book. The pictures are mouth-watering and the dishes sound delicious. I got a lot of fun ideas for new ways to cook with yogurt!
Cheryl offered me the opportunity to share one of her recipes in the book with you. I immediately went to the Bake section. And when I saw the iced almond-lemon loaf cake recipe, I knew I found a winner.
Iced Almond-Lemon Loaf Cake
Yogurt appears twice in this sunny loaf cake: A full cup of it gives the batter tenderness and moisture, and a spoonful in the icing delivers tang and shine. Bold lemon and almond flavors play off the yogurt beautifully, enhancing and deepening its impact.
For the cake
10 tablespoons (1Œ sticks) unsalted butter, at room temperature, plus soft butter for greasing the pan
2 cups all-purpose flour
2 teaspoons baking powder
Πteaspoon baking soda
1 teaspoon kosher salt
œ cup almond meal
Zest of 2 large lemons
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure almond extract
1 cup plain whole-milk or low-fat yogurt (not Greek)
For the icing
Âœ cup confectionersâ sugar
1 tablespoon plain whole-milk or low-fat yogurt (not Greek)
1 tablespoon fresh lemon juice
Prep.
Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.
Mix the batter.
Into 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.
Bake the cake.
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.
Ice the cake.
Sift the confectionersâ 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. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.
Store.
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.
Zesting the lemons.
Getting all the dry ingredients together.
Whisking away. I love this little OXO whisk.
I used the lowfat Stonyfield plain yogurt in this recipe and it tasted great! With how much butter is going into this recipe I really don’t think you need the full fat. And sidenote, this OXO wooden reamer is perfect for juicing lemons.
As delicious as the icing sounded, my clumsy hands pulling the bread out of the oven gave me some of the top to taste test. And this bread is perfect just as it is. It’s moist, it’s sweet, and it’s the perfect blend of almond and lemon flavors. While I’m sure the icing tastes great, I did not want to mess with perfection.
So we immediately sliced it up and started chowing down. I was in baked goods heaven.
To keep myself from eating the whole thing, I’m surprising my co-workers with some of the loaf tomorrow. I hope they enjoy it as much as I do!
Questions of the Day: What’s your favorite kind of baked good? Have you ever baked with yogurt before?Â
P.S. Looking for more yogurt recipes? Try this cauliflower and squash lasagna
I need to bake more often in general I think đ BUT YOU HAVE ME WITH THE CAULIFLOWER LASAGNE!!!
That lasagna was really good! And so healthy!
Yummy, this looks delicious! Thank you for sharing!
Absolutely! I was excited to get to share the recipe for some yummy baked goods! đ
This definitely worth a try. Great recipe. Thanks for sharing. Pinned. Regards,
End of tenancy cleaners Hammersmith
Thanks so much Donna! I hope you love it as much as I do!
I’m not a big baker, but I could come to your house… đ
You’d be welcome anytime!! đ
I love all the words in this recipe. I have been on a weird lemon kick recently…my favorite has been these lemon pistachio donuts near my house. Thanks for sharing!
Oh wow those donuts sound amazing!!
Yum, I’m definitely going to try this soon, sounds amazing.
It it so tasty! I love baked goods way too much!
This sounds delicious!! I LOVE lemon cake đ
Me too! Baked goods are way too delicious for their own good!
Yum! I loovveee almond!
Me too! I love how this cake balances the almond taste with the lemon flavor! A perfect combo!
I think it’s great you’re sharing with your co-workers – I wouldn’t trust myself with something so delicious either!! xo, Biana –BlovedBoston
It’s already gone! haha I’m glad my coworkers love it as much as I do!
Yum! This sounds amazing! I love baked goods, too, lady- I hear you!
-Ashley
Le Stylo Rouge
Why do they have to taste so good?! haha
Two of my favorite flavors, almond and lemon jackpot! Thank you and have a terrific Tuesday!!
livingoncloudandreanine.blogspot.com
It is such a good combo! Happy Tuesday lovely!
Mmmm, yummy ! Lovely photos â„
Love from Slovakia ~
âα âÎčcÏrηe – âa vie est âa petite âicorne.
This sounds so perfect for this time of year. My husband loves ANYTHING lemon, and I love the idea of the almond addition đ
The lemon and almond go so well together! I’m a big fan! đ
Lemon cake is one of my favorites- this looks so, so good!!
I am also partial to pumpkin, though.
Ohh I love Pumpkin too! Perfect for fall!
i need this in my mouth right now! i love anything lemon!
It’s so good! I’m sad I just had the last piece. đ
Iâm with you Erin. Baked goods are my demise. I have always been wary about lemon desserts, but every time I venture out I am left content. Maybe I will give this loaf a shot!
I hope you do! It’s delicious!
OH, YUM! Thanks for linking up today!
~Ashley @ A Cute Angle
acutelifestyle.blogspot.com
Thanks Ashley for a great linkup! This was such yummy cake!
i need to get a grater thing … i don’t have one for fruit or cheese (do you use the same one? i don’t even know! lol)
The zester one is great for fruit and hard cheeses like parm. We have another one that is recommended for butter, soft cheeses, and potatoes! haha
I wonder if someone at a test kitchen was like great, this works for cheese! Now let’s pull out some potatoes and see if that works too! haha It’s so random, but they work great!
Oh my goodness this sounds like the perfect summer treat! YUM!
It’s so delicious! I love almond + lemon together!