Lemon Cake with Raspberry Glaze
Ingredients
Cake
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
¼ tsp baking soda
1 tbsp poppy seeds
grated zest of 1 lemon
¾ cup plain Greek yogurt
1 ¼ cups granulated sugar
2 large eggs
1 tsp vanilla extract
Glaze
½ cup raspberries, thawed or frozen
½ tbsp water
1 cup confectioners sugar
pinch of salt
Directions
Cake
1
Preheat oven to 350 degrees.
2
Butter a 9 inch round cake pan and line with parchment.
3
In a medium bowl, whisk the flour, salt, baking powder, baking soda and poppy seeds.
4
In a small bowl, whisk the lemon zest and Greek yogurt.
5
In a large bowl, whisk the sugar and olive oil until combined. Whisk in the eggs one at a time. Stir in the vanilla.
6
Whisk the flour mixture (a little at a time) into the sugar mixture, alternating with the yogurt mixture.
7
Pour into the pan and bake for 40-50 minutes until toothpick comes out clean.
8
Let cool and prepare glaze.
Glaze
9
Combine raspberries, water and balsamic in a pan. Smash raspberries until they release their juices.
10
Strain with a sieve.
11
Add the sugar until spreadable.
12
Spread the glaze over the cooled cake.
Ingredients
Cake
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
¼ tsp baking soda
1 tbsp poppy seeds
grated zest of 1 lemon
¾ cup plain Greek yogurt
1 ¼ cups granulated sugar
2 large eggs
1 tsp vanilla extract
Glaze
½ cup raspberries, thawed or frozen
½ tbsp water
1 cup confectioners sugar
pinch of salt