Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
In a bowl, whisk together flour, almond flour, baking soda, baking powder, and salt. Set aside.
In another bowl, cream butter and sugar until fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla, lemon juice, zest, and yogurt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly, then pour glaze over the top. Allow to set before slicing.
Serving and Storage Tips:
Best served slightly warm with a cup of chamomile tea.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat individual slices for 10 seconds in the microwave to revive the softness.
Variations:
Left-Side Lavender Cake: Add 1 tsp culinary lavender to the batter.
Lemon-Blueberry Dream Cake: Fold in 1/2 cup fresh blueberries before baking.
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
FAQ:
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch.
Q: Can this be made vegan?
A: Yes! Use plant-based butter, a flax egg substitute, and dairy-free yogurt for a vegan-friendly version.
Q: Why is it called “Left Side” cake?
A: It’s just a whimsical name—because something this comforting belongs on the cozy left side of bedtime rituals.
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