Preheat your oven to 185°C (370°F).

Grease your cake mold thoroughly with oil.

In a separate bowl, sift together the flour, baking powder, and salt.

In the bowl of your stand mixer, combine the butter and sugar. Mix on high speed for 5 minutes.

Add the eggs to the mixture and continue to whip on high speed for another 5 minutes. Scrape down the sides of the bowl.

Gently add half of the sifted flour mixture to the batter, mixing just until combined.

Mixing gently, incorporate the milk, oil, and vanilla extract into the batter until combined.

Add the remaining half of the flour mixture to the batter and gently mix until everything is fully combined, making sure to scrape down the sides of the bowl to avoid any streaks of milk or flour.

Fold the lingonberries into the batter

Immediately transfer the batter into your greased cake mold and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the cake cools, prepare the glaze by mixing the powdered sugar and milk together. Adjust the amount of milk to achieve your desired glaze consistency.

Once the cake has cooled, pour the glaze over the top, allowing it to set.

Eat and enjoy!