Glazed Cranberry Lemon Cake
User Reviews
4.7
Glazed Cranberry Lemon Cake
Description
This Glazed Cranberry Lemon Cake starts by preparing a bundt pan greased and sprinkled with brown sugar, then topped with fresh cranberries. The batter combines all-purpose flour with baking powder and soda, along with sugar infused with lemon zest to impart fragrance. Butter, vanilla, eggs, and buttermilk mixed with lemon juice create a tender batter with a bright lemon flavor.
The batter is gently mixed and poured over the cranberries and sugar in the prepared pan, baking to a moist cake with cranberry pockets and a caramelized base from the brown sugar and fruit. The cake is finished with a glaze made from powdered sugar and fresh lemon juice, providing a glossy, tart-sweet topping.
This cake balances sweet and tart notes with a moist texture and a slight crunch where the cranberries settle over the brown sugar. It is suitable for dessert or afternoon tea and showcases the fresh flavors of lemon and cranberry in a classic bundt form.
Using fresh cranberries is recommended, though frozen may work with adjustment. For best results, zest lemons before juicing and avoid overmixing the batter to maintain tenderness.
Ingredients
Cake:
- ¾ cup butter room temperature, salted
- ⅓ cup light brown sugar packed
- 3 cups cranberries fresh
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- lemon about 2 tablespoons, zest of 2 lemons
- 2 tablespoons lemon juice fresh
- 1 ½ teaspoons vanilla extract
- 3 egg large
- ¾ cup buttermilk
Glaze:
- 1 cup powdered sugar
- 1 ½ tablespoons lemon juice fresh
Instructions
- Preheat the oven to 350 degrees F. Generously grease a 10- or 12-inch bundt cake pan with butter - making sure to grease all the nooks and crannies really well.
- Sprinkle the brown sugar over the bottom of the pan, then layer the cranberries evenly over the sugar.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl (or in the bowl of a stand mixer), combine the granulated sugar together with the zest from the lemons. Rub the zest into the sugar with your fingers until the sugar is infused with the lemon fragrance.
- Add the butter to the bowl with the lemon sugar and, using the paddle or whisk attachment on the stand mixer or a handheld electric mixer, beat on medium-high speed until light and fluffy, about 2-3 minutes. Add the vanilla and the eggs, one at a time, mixing and scraping down the sides of the bowl as needed.
- In a liquid measuring cup, combine the buttermilk with the 2 tablespoons lemon juice.
- Add 1/3 of the dry ingredients. Mix until just combined and a few dry streaks remain. Add 1/2 of the buttermilk/lemon mixture. Mix again until just combined.
- Add another 1/3 of the dry ingredients and mix until just combined, followed by the remaining 1/2 buttermilk/lemon juice mixture. Mix. Add the final 1/3 of the dry ingredients and mix until just incorporated.
- Spread the batter carefully into the prepared pan over the cranberries.
- Bake for 45-55 minutes or until lightly golden on top and just set.
- Transfer the bundt pan to a wire rack and let cool about 10 minutes. Invert the cake onto a serving platter, tapping lightly so the cake falls out. Let the cake cool completely.
- For the glaze, combine the powdered sugar with the 1 1/2 tablespoons lemon juice and whisk until smooth. Add additional lemon juice or milk for a thinner consistency, if needed.
- Drizzle the glaze over the cooled cake and let set, 5-10 minutes, before slicing and serving.
Notes
- Fresh cranberries are preferred, but frozen can be substituted if thawed and drained well.
- Zest the lemons before juicing to ensure full lemon flavor in the batter.
- Mix the batter just until combined to avoid a tough texture in the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 395kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 73mg | 24% |
| Sodium | 415mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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