Lemon Cake with Raspberry Glaze
Ingredients
Preheat oven to 350 degrees.
Butter a 9 inch round cake pan and line with parchment.
In a medium bowl, whisk the flour, salt, baking powder, baking soda and poppy seeds.
In a small bowl, whisk the lemon zest and Greek yogurt.
In a large bowl, whisk the sugar and olive oil until combined. Whisk in the eggs one at a time. Stir in the vanilla.
Whisk the flour mixture (a little at a time) into the sugar mixture, alternating with the yogurt mixture.
Pour into the pan and bake for 40-50 minutes until toothpick comes out clean.
Let cool and prepare glaze.
Combine raspberries, water and balsamic in a pan. Smash raspberries until they release their juices.
Strain with a sieve.
Add the sugar until spreadable.
Spread the glaze over the cooled cake.
Ingredients
Directions
Preheat oven to 350 degrees.
Butter a 9 inch round cake pan and line with parchment.
In a medium bowl, whisk the flour, salt, baking powder, baking soda and poppy seeds.
In a small bowl, whisk the lemon zest and Greek yogurt.
In a large bowl, whisk the sugar and olive oil until combined. Whisk in the eggs one at a time. Stir in the vanilla.
Whisk the flour mixture (a little at a time) into the sugar mixture, alternating with the yogurt mixture.
Pour into the pan and bake for 40-50 minutes until toothpick comes out clean.
Let cool and prepare glaze.
Combine raspberries, water and balsamic in a pan. Smash raspberries until they release their juices.
Strain with a sieve.
Add the sugar until spreadable.
Spread the glaze over the cooled cake.