I've made this French-style lemon yogurt cake countless times. The recipe is incredibly easy and totally foolproof. Everyone loves the addition of unblanched almond flour, and Greek yogurt.
Today, I purposely baked the cakes for a tiny bit more time so the tops have more colour. Dorie Greenspan says that when you’re baking, color equals flavor and I totally agree. :D
Once the cake is completely cool, you may like to drizzle a lemon glaze over it using a tablespoon. Today I've omitted the glaze.
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