Recipe: Lemon Yoghurt Almond Cake

So the last time I posted anything was in June.... 


Work kind of got on top of me and I spent more time in the kitchen than posting things online. Also people at work now know about this blog and it's all a little embarrassing... Hello everyone from physio department!

I made this cake a few weeks ago for a colleague's farewell lunch and then again last Sunday for father's day. Since the cake was well received and I've had a few requests for the recipe I thought I'll post it up here.

Lemon Yoghurt Almond Cake  
Preparation Time: 20mins  
Cooking Time: 20mins
Adapted from: Everyday Cook

  • 100g butter
  • 100g caster sugar
  • 3 eggs
  • 160g vanilla yoghurt
  •  Zest of 1 lemon
  • 1 1/2 cups almond meal
  • 100g wholemeal flour  or gluten free flour
  • Syrup: 2tbs lemon juice, 50g caster sugar

  1. Preheat oven to 180°C. Line a 20cm tin with baking paper.
  2. Beat butter and sugar together until pale and creamy.
  3. Add eggs, one at a time, beating well after each addition. 
  4. Add yoghurt and lemon zest and beat until combined.
  5. Fold in the almond meal and flour until combined. 
  6. Spoon the mixture into the prepared tin and smooth the surface. Sprinkle almonds on top
  7. Bake in the oven for 20-25 minutes or until a skewer inserted into the centre comes out clean. 
  8. While the cake is baking make the syrup. Heat lemon juice with caster sugar in a small saucepan until sugar dissolves and mixture thickens into a syrup (2-3mins on medium heat)
  9. Pour the hot lemon syrup over warm cake and then cool the cake in the pan.
The original recipe actually used pistachio meal but after shelling hundreds of pistachios until my fingers hurt, I felt almond would do just fine....

I've also tried this recipe using hazelnut meal with great success as seen below. If you are expecting a fluffy light cake, this is not it. This is a dense, rich, sticky cake where only a sliver is needed to satisfy that cake craving.  


jimboc said...


Nancy Zhu said...

Looks very nice ^^ is there a version without yoghurt?

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