Meyer Lemon Yogurt Cake

 Loved this cake.  It's made with gorgeous Meyer lemons, which are in season right now so take advantage!  It also has low fat Greek yogurt in it, which makes it ultra moist.  I usually use sour cream to make my cakes nice and moist, but I'm totally on board with the Greek yogurt.  Even though it's low fat it's so rich and creamy.  And it's loaded with protein!  So this cake is actually good for you!  Hah.

I made these as mini bundts and used a simple lemon juice and confectioner's sugar glaze.  Perfect for a mid-winter citrus fix.

 

Meyer Lemon Yogurt Cake

from Whole Living 

 1/2 cup fruity olive oil, plus more for brushing
1 cup all-purpose flour, plus more for dusting
1/2 cup almond flour (I used the almond meal from Trader Joes)
2 teaspoons baking powder
1/4 teaspoon fine-grain sea salt
1 cup cane sugar
3 large eggs
1/2 cup low-fat Greek yogurt
2 teaspoons Meyer lemon zest (juice the lemons and set aside for the glaze)
1 vanilla bean, seeds scraped 

  Make the cake: Preheat oven to 350 degrees. Generously brush an 8-inch Bundt pan with oil and dust with flour, tapping out excess.  I used a mini bundt pan.
In a medium bowl, mix together flours, baking powder, and salt. In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and vanilla seeds. Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.
Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. (about 25 if using mini pan).  Let cake cool completely in pan before unmolding.

To make the glaze: carefully whisk the lemon juice with confectioner's sugar, about 1/2 cup at a time until it reaches desired consistency.

Linked to:
Melt in Your Mouth Monday
Tuesday Talent Show 
Sweet Tuesday 
 Mrs Fox's Sweet Party 
Sweets for a Saturday 
 Strut Your Stuff Saturday
 Sweet Indulgences Sunday