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Photograph of Lemon and Almond Cake with Olive Oil and Yoghurt

Lemon and Almond Cake with Olive Oil and Yoghurt

A light and fluffy lemon and almond sponge cake, topped with a lemon icing and roasted almonds. Quick and easy to make, the yoghurt and olive oil ensure the cake is moist and the mellow and sweet almonds, perfectly balance the lemon. Serves 4 - 6

Course afternoon tea, Cake, Dessert, Morning Coffee, treat
Keyword Almonds, lemon, olive oil, yoghurt
Prep Time 10 minutes
Cook Time 30 minutes
Author Susan

Ingredients

For the cake:

  • 55g plain/all-purpose flour
  • 55g ground almonds
  • ½ teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda/baking soda
  • ⅛ teaspoon fine salt
  • 85g caster sugar
  • 85g olive oil
  • 1 large egg
  • 100g natural yoghurt
  • ½ teaspoon almond extract
  • ¼ teaspoon vanilla extract 
  • Grated zest of 1 lemon 

For the Icing:

  • 125g icing sugar
  • 4-5 teaspoons lemon juice
  • toasted almonds (optional)

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4

  3. Make the cake: add the dry ingredients - flour, almonds and salt. Add the baking powder and bicarbonate of soda directly on top of the flour and then cover with the sugar.

  4. Add the wet ingredients: oil, eggs, vanilla extract, almond extract and yoghurt.

  5. Beat with a balloon or electric whisk until incorporated – be careful not to over-mix. It should take 30 seconds to a minute and you may need to stop half way to scrape down the sides of the mixing bowl.

  6. Add the lemon zest and fold in. You could mix this in with the other ingredients but I find it gets caught on the whisks and you lose a lot of that delicious flavour; by stirring it in, I ensure it is all added.

  7. Pour the cake batter into a greased and lined cake tin and cook in the centre of a preheated oven for 25 – 30 minutes or until cooked.

  8. Leave in the tin for 5 minutes, remove from the tin and then transfer the cake to a cooling rack to cool completely before icing.

  9. Cook in a preheated oven for 25 – 30 minutes or until cooked.

    It is cooked when:

    – the centre feels springy when lightly touched with your finger and no imprint remains

    – a toothpick inserted into the centre of the cake comes out clean

    – when the cake is beginning to come away from the sides of the tin.

  10. Leave in the tin for 5 minutes, remove from the tin and then transfer the cake to a cooling rack to cool completely before icing.

  11. Ice the cake: slowly add the lemon juice to the icing sugar. Mix thoroughly until you have a thick but easily spreadable paste.

  12. Transfer the cake to a serving plate. Pour on the icing and spread over the surface of the cake. It is OK for it to spread down the sides of the cake - in fact I like it!

  13. Scatter with toasted almonds, if using.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons 
  • electric whisk and bowl
  • greased and lined 20cm/8inch round cake tin 
  • grater
  • reamer
  • small mixing bowl

Order of ingredients: it is important to add the ingredients in this order. This is to ensure the raising agents do not come into contact with too much liquid too soon and activate.