If you are looking for a lighter version of a lemon pound cake, this recipe is for you! What is it about placing the word French in front of something that instantly makes anything more elegant? This recipe is fairly simple to make, with ingredients most of us probably have already!
I love cakes like this that give you freedom to play around with the final result. For me, this needed a little more color so I added some coconut flakes sprinkled on top, and voila! Perfect for bringing to a dinner party or to make as a gift. It can look effortlessly simple, yet taste deliciously light and airy. Change it up with fruit, add whip cream, or try it all on its own!
butter or vegetable oil
1 cup all-purpose flour
1/2 cup almond meal (you could skip this and simply use 1.5 cups of flour)
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup yogurt (whole milk Greek Yogurt was suggested, but I used regular yogurt and it turned out fine)
1/2 cup oil (olive oil, vegetable oil, or mild nut oil)
2 large eggs
1/2 teaspoon vanilla extract
Preheat oven to 350° F.
Coat a pan with nonstick oil or butter. Dust with flour and tap out excess.
Whisk flour, almond meal, baking powder, and salt in a medium bowl.
Using fingers, rub sugar with lemon zest in a large bowl until sugar is moist.
Add yogurt, oil, eggs, and vanilla extract to the large bowl and whisk until blended.
Fold in dry ingredients and gently blend with the wet ingredients.
Pour batter into pan and smooth out the top.
Bake for about 50-55 minutes, until top is golden brown. Insert a toothpick in the center to make sure it comes out clean.
Let cake cool completely before serving.
Optional: if adding toppings, do so right before serving.
Tip: This cake can be made a few days ahead. Store airtight in room temperature.
This video is from the original post whereas the images have been updated since. Same recipe, just a different way of displaying the final product :)
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