| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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 1 to 2 lemons)
- 1 1/4 cups granulated sugar
- 3/4 cup extra-virgin olive oil
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup (50 grams) fresh or frozen cranberries
- 1 cup powdered sugar, plus more if necessary
- Pinch kosher salt
- Decorating suggestions: sliced almonds, rose petals, fresh thyme leaves, sliced fresh cranberries, sprinkles
Instructions
- For the lemon almond cake: Preheat the oven to 350 degrees F.
- Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
- Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
- For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it’s thin enough to spread. If it’s too thin, add more powdered sugar.
- To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 557 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 2 g |
| Sugar | 48 g |
| Protein | 8 g |
| Cholesterol | 50 mg |
| Sodium | 369 mg |
Reviews
Yes, I made this yesterday! It was wonderful! Everyone ate it up, even the folks that don’t necessarily like lemon cakes. I did, however, need to add 2 more tbsps. of water to the cranberry when cooking as they were too dry to get much juice and used vanilla Greek yoghurt instead of plain, which I could not find anyway. Baked 35 min. and it was perfection! Too bad I can’t upload a photo of this.
I followed the exact recipe and baked for 30 minutes at 350. I thought the cake was dry.
Super good! I made it using gluten free 1:1 flour with no other substitutions and it turned out great! I would definitely make this again.
Made this cake for a birthday and it came out perfectly. So moist and flavorful and delicious. Definitely a winner if you prefer cakes that aren’t disgustingly sweet, this is perfect. And the glaze is a beautiful shade of dark pink. A stunning cake. Definitely will make again!
Gorgeous presentation for the dessert table. New holiday must for our family now. I arrange sliced almonds around edge to resemble wheat. Perfect for the season.
Made last year- it was devoured, plus it’s so PRETTY!. Will be yearly tradition.
I deleted my previous review because I made this cake again and it came out great the second time. It took longer than I expected to bake and I was afraid it would be dry, but it was moist and flavorful. The only change I may make next time is to make just a bit more glaze, because it was delicious (I love cranberry). I took the cake to a potluck and brought back an empty plate!
This is soooo easy to make. It’s very moist and presents well with very little effort. It was a real crowd pleaser.
The cake was delicious! Keeping the recipe for the future. I have a question in the written instructions for the glaze it calls for a tablespoon of water but the video calls for 1/2 cup of water. Which is correct?
Loved this cake! The cranberry glaze complimented the lemon perfectly!! Olive oil made it so moist!! Definitely a keeper!!