1-First, preheat your oven to 350°F (175°C) and spray an 8×5-inch loaf pan with cooking spray to keep things from sticking.

2-In a large bowl, whisk together 3 large eggs, 1 cup Greek yogurt, 1/3 cup vegetable oil, and 1/4 teaspoon almond extract until smooth and creamy that’s your wet base done.

3-For more tips on mixing, check out our baking basics guide to get the hang of it.

4-Next, add 3/4 cup granulated sugar and 1 tablespoon lemon zest to the mixture and keep whisking until everything blends nicely.

5-In another bowl, sift 1 cup all-purpose flour, 1 cup almond flour, 2 teaspoons baking powder, and 1/2 teaspoon salt together.

6-Gently fold the dry ingredients into the wet ones until just combined, being careful not to overmix for that perfect crumb.

7-Pour the batter into your prepared pan and sprinkle 1/2 cup slivered almonds on top if you’re using them.

8-Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

9-Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool completely.

10-I love serving this warm with a cup of tea it’s that comforting.