Citrus Poppy Seed Cake

Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

MAKE THE CAKE: Zest the oranges into a large bowl. Juice 1 orange and measure 1/4 cup (60ml) of juice.

Add the sugar and eggs to the bowl with the zest. Whisk until pale and foamy, about 1 minute. Add the yogurt, oil, 1/4 cup (60ml) orange juice, poppy seeds, and salt. Whisk until smooth and emulsified.

Add the flour, baking powder, and baking soda and whisk until well-combined and completely smooth. Use your whisk to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed

Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula.

Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.

MAKE THE GLAZE: Add the raspberries to a medium bowl and use a whisk to crush them. Add the confectioners' sugar and salt. Whisk until smooth. The moisture content in raspberries varies a bit from batch to batch, but the glaze should be quite thick yet pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of orange juice or water.

Pour the glaze over the cooled cake and sprinkle with a bit of orange zest and, if desired, crushed freeze-dried raspberries. Let the glaze set for about 20 minutes before slicing the cake. Store the cake, wrapped tightly, at room temperature for up to three days. (The freeze-dried raspberries will lose their crunch after the first day.)