Ingredient

• 1 cup all-purpose flour, spooned and leveled
• ½ cup almond flour, spooned and leveled
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• ½ cup cane sugar
• 1 tablespoon lemon zest, plus more for sprinkling
• ¾ cup whole milk Greek yogurt*
• ½ cup extra-virgin olive oil, plus more for the pan
• 2 large eggs
• 1 teaspoon vanilla extract
• Lemon Glaze

Direction

1. Preheat the oven to 350°F and oil an 8x4-inch loaf pan.
2. In a large bowl, whisk together the flour, almond flour, baking powder, and salt.
3. In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
4. Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.
5. Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
6. Let cool completely before removing the cake from the pan.
7. Make the lemon glaze according to this recipe and drizzle it over the cooled cake. Sprinkle with lemon zest, slice, and serve.