Cranberry Spice Snacking Cake

1. Preheat the oven to 350°F. Line the bottom of a 9-inch round baking pan with parchment paper and spray the pan with nonstick cooking spray.

2. To make the cake, whisk together the flour, baking powder, salt, cinnamon, cardamom, and baking soda in a medium bowl. Set aside.

3. Whisk together the sugars and vegetable oil in a large bowl. Whisk in the eggs, one at a time, until well combined. Whisk in the sour cream, orange zest, 1 tablespoon of lemon zest, vanilla, and apple cider until smooth. Fold in the dry ingredients and cranberries, stirring just until incorporated.

4. Pour the cake into the prepared pan and smooth the top. Bake for about 1 hour and 10 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Invert the cake onto a wire rack and let cool completely.

5. To make the glaze, whisk together the powdered sugar, remaining 1 tablespoon of lemon zest, and the lemon juice in a small bowl. Drizzle the glaze evenly over the cake.

This recipe is adapted (slightly) from Bon Appetit via Karen DeMasco.