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
 ¾ cup Cindy's Meyer Lemon Olive Oil
 2 large eggs
 1 tsp vanilla extract
Glaze
 ½ cup raspberries, thawed or frozen
 ½ tbsp water
 ½ tbsp Cindy's Raspberry Balsamic Vinegar
 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.

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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
 ¾ cup Cindy's Meyer Lemon Olive Oil
 2 large eggs
 1 tsp vanilla extract
Glaze
 ½ cup raspberries, thawed or frozen
 ½ tbsp water
 ½ tbsp Cindy's Raspberry Balsamic Vinegar
 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.

Lemon Cake with Raspberry Glaze

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