Almond Flour Lemon Yogurt Cake

• Gluten free

• Produce

  • 1 Lemon, zest of medium

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Almond extract
  • 2 1/2 cups Almond flour, lightly packed
  • 2 tsp Baking powder
  • 1/2 tsp Kosher salt
  • 1/4 cup Olive oil + extra to grease pan
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Whole milk yogurt

Found on goop.com

Description

Ingredients

• 2 ½ cups lightly packed almond flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup whole milk yogurt
• ½ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• zest of 1 medium lemon
• ¼ cup olive oil + extra to grease pan

Directions

• 1. Preheat the oven to 350°F. 2. In a large bowl, whisk together almond flour, baking powder, and kosher salt. 3. In a separate bowl, whisk together yogurt, sugar, eggs, vanilla extract, almond extract, and lemon zest. 4. Add the wet ingredients to the dry and stir to combine. Slowly fold in the ¼ cup olive oil. 5. Line an 8-inch cake pan with parchment paper and coat lightly with olive oil. 6. Transfer the batter to the pan, using a spatula to spread it evenly. 7. Place on a rack in the middle of your preheated oven and bake for 35 minutes (or until the cake is lightly browned and a toothpick comes out clean). 8. Let cool before eating.