Cranberry Lemon Crumb Cake
Brighten up your dessert table with this irresistible Cranberry Lemon Crumb Cake, a perfect blend of zesty citrus and tart cranberries wrapped in a tender, buttery cake. Featuring a moist base infused with fresh lemon juice and zest, this cake is layered with bursts of juicy cranberries and topped with a golden brown cinnamon streusel for the ultimate texture contrast. Easy to prepare in under 20 minutes, this crowd-pleasing treat offers a balance of sweetness and tanginess that pairs beautifully with a cup of coffee or tea. Whether you're hosting brunch or simply craving a slice of homemade comfort, this cranberry lemon dessert will quickly become a favorite in your baking repertoire.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, cold and cubed
- 2 units Eggs, large
- 0.75 cup Milk
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 1.5 cups Fresh or frozen cranberries
- 0.5 cup Brown sugar, packed
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Remove 3/4 cup of this crumb mixture and set it aside in a small bowl for the topping.
In a separate bowl, whisk together the eggs, milk, lemon juice, and lemon zest.
Add the wet ingredients to the dry mixture and gently fold until just combined. Do not overmix.
Spread half of the batter evenly into the prepared baking pan.
Scatter the cranberries over the top of the batter in an even layer.
Spread the remaining batter gently over the cranberries using a spatula.
In the reserved crumb mixture, mix the brown sugar and cinnamon to create the streusel topping.
Sprinkle the streusel topping evenly over the top of the batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
3914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 586.0 g | 213% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 320.9 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 514 mg | 40% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1232 mg | 26% | |
*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.
