This cake is UNBELIEVABLY delicious. I bought many boxes of Meyer lemons yesterday, because I admittedly love them so, and I thought I better get my creative juices (no pun intended) flowing to use them up. I’m so happy with how fabulous this turned out. I hope you give it a try 🙂
1 c of cake flour (I used King Arthur’s)
1/3 c of almond flour* (see below how to make your own)
1/2 tsp of baking powder
1/2 tsp of baking soda
1/8 tsp of table salt
1.5 sticks of I can’t believe it’s not butter (or regular butter)
1 c of sugar
2 eggs, @ room temperature
2 tbl of Meyer Lemon juice, freshly squeezed
Zest from those two lemons
1 tsp of vanilla extract
2/3 c of plain Chobani yogurt
Powdered sugar, for dusting
*To make the almond flour: Simply grind up 1/3 c of raw almonds (with or without skins) in your blender. A food processor will work but the blender yields a more delicate flour texture. Process on high until a fine powder is achieved.
Preheat your oven to 350 degrees.
I used a springform pan but you can use any round cake pan. Spray with baking spray w/flour or butter/flour your pan and set aside.
Combine all of your dry ingredients and whisk. Set aside.
In your mixer with the paddle attachment, cream the butter and sugar together. This will take several minutes to yield a fluffy combination. Add eggs, one at a time, until incorporated. Then add the juice, zest and vanilla. Mix until incorporated. Then in 3rds add the dry mixture. Add, mix and then repeat. Add the Chobani and mix until just combined. Avoid over mixing. Pour into your prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cool completely. Dust with powdered sugar and enjoy!
— Knead to Cook