Lemon Almond Cake with Cranberry Glaze Recipe

Lemon Almond Cake with Cranberry Glaze

• Level: Easy
• Yield: Serves 6 to 8
• Nutritional Information per Serving (based on 8 servings): Calories 559, Total Fat 29 g, Saturated Fat 5 g, Carbohydrates 70 g, Dietary Fiber 2 g, Sugar 48 g, Protein 8 g, Cholesterol 50 mg, Sodium 369 mg
• Total Time: 2 hours 15 minutes (including cooling)
• Active Time: 40 minutes

Lemon Almond Cake:

• Nonstick cooking spray, for greasing the pan
• 1 1/2 cups all-purpose flour
• 1/2 cup almond meal
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• Zest of 1 lemon
• 3/4 cup whole-milk Greek yogurt
• 1/4 cup fresh lemon juice (from about 1 to 2 lemons)
• 1 1/4 cups granulated sugar
• 3/4 cup extra-virgin olive oil
• 2 large eggs
• 1 teaspoon almond extract

Cranberry Glaze:

• 1/2 cup (50 grams) fresh or frozen cranberries
• 1 cup powdered sugar, plus extra if needed
• Pinch of kosher salt

Decorating Ideas: Sliced almonds, rose petals, fresh thyme leaves, sliced fresh cranberries, sprinkles

1. Prepare the cake: Preheat your oven to 350F (175C). Grease a 9-inch round cake pan with nonstick spray and line the bottom with parchment paper.
2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, almond meal, poppy seeds, baking powder, kosher salt, baking soda, and lemon zest. In a separate small bowl, whisk together the Greek yogurt and lemon juice until smooth.
3. Combine wet ingredients: In a large bowl, whisk together the granulated sugar and extra-virgin olive oil until blended. Add eggs one at a time, whisking thoroughly after each addition, then stir in the almond extract.
4. Combine everything: Add the dry ingredients and the yogurt mixture alternately into the wet ingredients in three parts, whisking after each addition just until combined. Pour the batter into the prepared pan.
5. Bake and cool: Bake until a toothpick inserted in the center comes out clean, about 35 to 45 minutes. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. Make the cranberry glaze: Place cranberries and 1 tablespoon of water in a small saucepan over low heat. Cook until cranberries start to soften and release their juices, about 5 to 10 minutes, mashing occasionally with a spatula.
7. Strain the glaze: Pour the cranberry mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract juices and pulp. Add powdered sugar and salt, mix until the glaze is spreadable. Adjust the thickness by adding a few drops of water if too thick or more powdered sugar if too thin.
8. Decorate the cake: Spread the cranberry glaze evenly on top of the cake. Garnish with sliced almonds, rose petals, fresh thyme, sliced cranberries, and sprinkles as desired.