///////
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup plain yogurt
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup mixed nuts (walnuts, pecans, almonds)
- ½ cup brown sugar
- 2 tbsp unsalted butter (for nuts)
Preheat your oven to 350°F (175°C). In a bowl, whisk flour, baking powder, baking soda, and salt to combine all dry ingredients evenly.
In a separate bowl, beat eggs with granulated sugar until fluffy. Add melted butter, yogurt, lemon zest, lemon juice, and vanilla. Mix thoroughly.
Gradually fold the dry ingredients into the wet mixture, stirring gently until the batter is smooth without overmixing, ensuring a tender lemon cake texture.
Pour the batter into a greased or parchment-lined cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare caramelized nuts. Melt butter in a pan over medium heat, stir in brown sugar, and toss nuts until coated and golden.
Remove nuts from heat and spread on parchment paper to cool and harden slightly. Once the cake is cool, sprinkle caramelized nuts evenly on top.
Serve the lemon cake with caramelized nuts as a delightful dessert or snack. The crunchy nuts add a perfect sweet and tangy contrast to the moist cake.
