Mmmm. A large, unopened yogurt tub that expired yesterday was hanging out in my fridge so I decided to use it in yet another yogurt-lemon cake recipe. Little did I know, the few lemons I had left from before we left for London really did not look good enough for zesting. So I foraged a little deeper into my fridge and found a nice bag of almonds – yes, almonds in the fridge because… you don’t want to know why and quite honestly, I am not sure I want you to know either. So almonds. I decided to substitute the zest with some almond powder and also added some almond extract. The result is still cooling but it smells incredible.
1 ½ cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 ½ cup plain whole-milk yogurt
1 cup sugar
3 large eggs
1/3 cup almond powder
1/4 teaspoon vanilla extract
½ teaspoon almond extract
1/3 cup vegetable oil
Position rack in center of oven and preheat to 350°F.
Generously butter a 9 inches cake pan.
Sift flour, baking powder, and salt into a medium bowl. Combine yogurt, sugar, eggs, almond powder, almond extract and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Fold in oil.
Transfer batter to prepared pan and bake until a fork inserted into center comes out clean, about 50 minutes. Cool cake before unmolding.