Cranberry Lemon Cake
Bright, zesty, and bursting with vibrant flavor, this Cranberry Lemon Cake is the ultimate dessert for any occasion. Featuring tender, buttery layers infused with fresh lemon zest and juice, this cake strikes the perfect balance between sweet and tart. Juicy pops of fresh cranberries add a festive touch, while a luscious lemon glaze drizzled over the top takes it to the next level. With a light, fluffy crumb and a simple yet elegant presentation, this cake is as stunning as it is delicious. Perfect for holidays, brunches, or afternoon tea, this easy-to-make treat will wow your guests. Ready in just over an hour, this Cranberry Lemon Cake proves that baking from scratch can be both effortless and rewarding!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter
- 1.25 cups granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 0.25 cups fresh lemon juice
- 1 teaspoons vanilla extract
- 0.5 cups whole milk
- 1.5 cups fresh cranberries
- 1 cups powdered sugar
- 2 tablespoons additional fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easier removal.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, approximately 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
Reduce the mixer speed to low and alternately add the dry flour mixture and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Gently fold in the fresh cranberries using a rubber spatula to evenly distribute them in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth.
Once the cake has completely cooled, drizzle the lemon glaze evenly over the top. Let the glaze set for 10-15 minutes before serving.
Slice and serve the Cranberry Lemon Cake at room temperature. Enjoy!
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 39.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
