This is an extra-special cake, because 1) it’s from my friend Cheryl’s excellent book Yogurt Culture 2) it contains yogurt and yogurt is delicious and 3) not only is it lemon-y, but I made it using Meyer lemons from Cheryl’s tree.

This is the type of cake that’s even better the next day. Flavors meld, and it magically becomes more tender and moist. There’s a bit of almond meal in the batter, which not only tastes good but makes the crumb even more tender.

The only change I’d make to the recipe is to sift the powdered sugar for the glaze (am I the only one who has infinitely lumpy powdered sugar?). And I might the glaze it slightly thicker.

Recipe can be found here (but get yourself a copy of Cheryl’s book!).

• Iced Almond-Lemon Loaf Cake (Yogurt Culture)