Yogurt Cake with Lemon and Basil

Yogurt Cake with Lemon and Basil

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Servings 8 servings



  • 1 1/2 cups almond flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • zest of 2 lemons finely grated
  • 3/4 cup dairy free yogurt
  • 1 tbsp lemon juice
  • 1/2 cup canola oil
  • 2 lg eggs
  • 1 tsp vanilla extract
  • 1/3-1/2 cup Mariposa Farms Fresh Basil rinsed and finely chopped


  • 1/2 cup powdered sugar
  • 2 tsp lemon juice
  • 1 tsp almond milk


  • Preheat oven to 350 degrees F
  • Grease and flour an 8 inch cake pan, round or square or choose a regular size loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Using a large bowl, mix the sugar and lemon zest with your fingers until the sugar has the feel and texture of wet sand.
  • Add the yogurt and lemon juice and mix well. Next add the canola oil, eggs, vanilla, and basil. Whisk until well blended.
  • Carefully fold in the dry ingredients until just combined. Pour into the prepared pan of choice. Bake 35-45 minutes (or according to the pan size that you use), or until a tooth pick comes out clean.
  • Make the glaze by whisking the powdered sugar, lemon juice, and almond milk. when the cake is cool, drizzle the glaze over the top. Slice and serve.