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4 from 10 votes

Almond Loaf Cake with Lemon

Almond Loaf Cake with Lemons is easy to make in a loaf pan and bursting with fresh lemon and a sweet almond flavor. Topped with a light icing and makes a delicious breakfast or dessert!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: almond loaf cake
Servings: 9 slices
Calories: 395kcal
Author: Kathryn Donangelo

Ingredients

For the Cake:

  • 10 tablespoons unsalted butter 1 1/4 sticks
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup almond meal or almond flour
  • Zest of 2 large lemons
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons almond extract
  • 1 cup plain or vanilla flavored yogurt

For the Icing

  • 1/2 cup powdered sugar
  • 1 tablespoon plain or vanilla flavored yogurt
  • 1 tablespoon fresh lemon juice

Instructions

  • Preheat oven to 350 degrees F. Generously butter or grease a 9x5 inch loaf pan or line with parchment paper. Add the flour, baking powder, baking soda, salt, almond meal and lemon zest to a medium mixing bowl and whisk together.
  • In a large mixing bowl or a stand mixer, cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl with a rubber spatula as needed. Add in the almond extract.
  • Slowly add in half of the dry ingredients, then add the yogurt, then the remaining dry ingredients until incorporated.
  • Scrape the batter into the prepared pan and smooth out the top. Bake for 50-60 minutes or until the cake has risen and is slightly golden brown at the top. Insert a skewer in the center to make sure it comes out clean. Let cool in the baking pan for 15 minutes then slide a knife around the perimeter and invert the cake onto a cooling rack to cool completely.
  • Add the powdered sugar, lemon juice, and yogurt to a small bowl and whisk together until smooth. There shouldn't be any lumps and the icing should drip slowly from the whisk. Flip right side up then ice the cake with an offset spatula or butter knife. Garnish with sliced almonds and lemon slices (optional). Let the icing firm up then slice and enjoy!

Notes

Recipe adapted from: Savory Experiments

Nutrition

Serving: 1slice | Calories: 395kcal | Carbohydrates: 53g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 318mg | Potassium: 168mg | Fiber: 1g | Sugar: 30g | Vitamin A: 485IU | Vitamin C: 0.7mg | Calcium: 98mg | Iron: 1.8mg