Another fantastic Molly Yeh recipe, perfect for any festive occasion. The cake itself is super moist with lemon and almond flavors, and dots of poppy seeds throughout. The cranberry glaze is bright and cheerful, and perfect for fall holidays. Other times of the year, you could use a different berry or make a simple lemon glaze.
Lemon-Poppyseed Cake with Cranberry Frosting (adapted from Molly Yeh)Serves 8
For the cake:
Butter for the pan
1-1/2 cups all-purpose flour
1/2 cup almond meal
1 tsp kosher salt
1 tsp baking powder
1/4 tsp baking soda
1 T poppy seeds
Grated zest of 1 lemon
1/4 cup lemon juice (typically takes 2 lemons)
3/4 cup whole-milk plain Greek yogurt
1-1/4 cup granulated sugar
3/4 cup olive oil
1 tsp almond extract
For the glaze:
1/2 cup cranberries
1 T water, more if needed
1 cup powdered sugar, more if needed
Pinch of salt
1. Preheat the oven to 350 degrees. Butter a 9-inch round cake pan and line with parchment.
2. In a medium bowl, whisk together the flour, almond meal, salt, baking powder, baking soda, poppy seeds, and lemon zest. In a small bowl, whisk together the lemon juice and yogurt. In a large bowl, whisk together the sugar and oil until combined, then whisk in the eggs and almond extract. Whisk in the flour mixture in three additions, alternating with the yogurt mixture (flour-yogurt-flour-yogurt-flour).
3. Pour into pan and bake until a tester comes out clean, 40-50 minutes. Let cool in pan for 10 minutes before turning out onto a wire rack.
4. To make the glaze, combine the cranberries and water in a small saucepan over low heat. Cook until the berries breakdown and release their juices, 5-10 minutes. Strain through a fine-mesh sieve into a medium bowl. Add the sugar and salt and mix until smooth and spreadable. Spread over cake.