Almond & Lemon Cake With Labneh Icing

Photography, TANGO | Food Styling, Nataly Simard | Prop Styling, Caroline Simon

  • Prep time 15 minutes
  • Total time 55 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine


Almond & Lemon Cake:
Labneh Icing:


Almond & Lemon Cake Preheat oven to 350°F. Grease 9-inch round springform pan and line bottom with parchment paper. In large bowl, whisk together flour, ground almonds, baking powder, baking soda and salt. In separate bowl, stir together oil, sugar, almond milk, lemon zest and juice and vanilla with wooden spoon. In a few additions, add wet ingredients to dry ingredients, mixing well until smooth. Scrape batter into prepared pan; bake until cake tester inserted in centre of cake comes out clean, 35 to 40 minutes. Let cool completely on wire rack before unmolding and icing.


Labneh Icing In large bowl, using electric mixer on high speed, beat labneh and butter until smooth, about 2 minutes. On medium speed, beat in icing sugar, 1 cup at a time, beating for 45 seconds to 1 minute between additions. Beat in vanilla until combined. Using spatula, spread icing over top of cake to about 1-inch thickness. Sprinkle with pomegranate arils and crushed pistachios. (Make-ahead: Can be covered and refrigerated for up to 1 day. Remove from refrigerator 1 hour before serving.)

Nutritional facts Per serving: about

  • Iron 1.2 mg
  • Fibre 2 g
  • Sodium 330 mg
  • Sugars 49 g
  • Protein 3 g
  • Calories 575
  • Total fat 34 g
  • Cholesterol 40 mg
  • Saturated fat 10 g
  • Total carbohydrate 63 g
Share X
Decadent Desserts

Almond & Lemon Cake With Labneh Icing