Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, an 8 inch (20 cm)
spring form pan. Line the bottom of the pan with
In a large bowl, stir or whisk
together the flour, ground almonds, baking powder, baking soda, salt, and lemon
In another bowl, stir or
whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar.
Add the wet ingredients to the dry flour mixture. Stir until just combined.
Scrape the batter into the prepared pan.
Bake in preheated
oven for about 40 to 45 minutes
or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool. You can serve this cake plain
or with a dollop of whipped cream, ice cream, or lightly sweetened yogurt.
Makes one - 8 inch (20 cm)
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1 1/4 cups (165
grams) all purpose
1/4 cup (30 grams)
1/2 teaspoon (2 grams)
(2 grams) kosher salt
(outer skin) of one lemon (optional)
large eggs (100 grams out of shell), at room temperature
1/2 cup (120 ml/grams) flavorless oil (safflower, corn,
vegetable, or canola)
cup (180 ml/grams) whole milk plain yogurt, at room temperature
(4 grams) pure vanilla extract
1 cup (200 grams) granulated white sugar