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jomi.brown
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PdfPreheat the oven to 350 degrees F.
In a medium bowl, stir together the almond flour, oat flour, baking powder, and salt until blended. Set aside.
In a large bowl, add the yogurt, honey, butter, vanilla, lemon extract, and lemon zest. Mix until smooth, using an electric hand mixer, about 3 minutes.
Add the eggs and mix until incorporated and smooth.
Add half of the dry ingredients to the butter mixture and mix on low speed until just incorporated. Add the remaining dry ingredients and mix until well incorporated and smooth. Do not overmix.
Butter a loaf pan and pour in the batter. Bake for 60 to 75 minutes, until a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and set aside to cool.
When cool enough to handle, turn the loaf pan over—the cake should come out easily. Slice and serve with whipped cream, mint, and fresh fruit. The cake will keep for 5 days, wrapped in plastic and stored in the refrigerator.