1 cup sugar
juice and zest from 2 Meyer lemons
juice and zest from 2 clementines or mandarins
1 cup flour
1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp baking soda
large pinch salt
2/3 cup plain Greek yogurt
powdered sugar for dusting
METHOD:Preheat oven to 350 degrees F. Prepare a springform pan with cooking spray and a circle of parchment paper in the bottom.
In a mixer, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
Add eggs one at a time, mixing very well after each egg.
Add citrus juice and zest and mix again. (At this point it may look lumpy, but don’t worry.)
In a bowl, whisk together flour, almond flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter and eggs and mix gently just to combine. Add yogurt and mix again. Add remaining dry ingredients and mix just to combine. (Don’t overmix or the cake will be tough.)
Pour into prepared pan and spread out evenly. You can also slam the pan on the counter to even it out.
Bake at 350 for 30-40 minutes, until a toothpick or knife comes out cleanly.
Let cool, then unmold and dust with powdered sugar.