Lemon Ginger Oatmeal Cake W Cranberries
Brighten up your dessert table with this Lemon Ginger Oatmeal Cake with Cranberries, a delightful fusion of flavors and textures that’s perfect for any occasion! This moist and tender cake combines the heartiness of rolled oats with the zing of fresh lemon, the warmth of ground ginger, and bursts of tart sweetness from dried cranberries. With a prep time of just 20 minutes, this easy-to-make cake is a showstopper that’s both comforting and unique. Perfectly baked in a 9-inch pan, it’s ideal for sharing at brunches, afternoon teas, or holiday gatherings. Enjoy it as is, or elevate it with a dusting of powdered sugar or a drizzle of lemon glaze for a truly irresistible treat.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Boiling water
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 large Eggs
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 0.25 cup Milk
- 0.75 cup Dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a medium bowl, combine the rolled oats and boiling water. Stir to moisten the oats and let the mixture sit for 10 minutes to absorb the liquid.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Add the lemon zest, fresh lemon juice, and milk to the wet mixture and mix until combined.
Stir in the soaked oats. The mixture will be slightly lumpy, which is fine.
Gradually add the dry ingredients to the wet mixture in 2-3 batches, mixing just until combined. Do not overmix.
Fold in the dried cranberries evenly throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Serve as is, or optionally dust with powdered sugar or drizzle with a simple lemon glaze for added sweetness.
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 439.5 g | 160% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 232.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 338 mg | 26% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1006 mg | 21% | |
*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.
