3 Reviews

I had made these into mini bundt cakes, and got 6 of them. They took 37 minutes in the oven. I had used dried cranberries and used the whole package which was 3 cups. The flavors of the lemon and the cranberries were excellent, a wonderful balance of tartness. I had gotten 1/2 cup of lemon juice with my lemon that was put into the mix. I had put a lemon glaze on top of the bundt cakes and it added a very nice extra lemon taste. And I found they definitely need to be served warm because it makes them taste really moist. Thanks for sharing your recipe paxye

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FrenchBunny February 24, 2011

PERFECT recipe. My only mod is cutting the sugar to 1 cup. When I want to make it lower fat I sub yogurt for the butter. Thank you!!

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rusticgirl April 10, 2013

First of all I gotta say, it's nice to know another one who loves a cranberry & lemon combo ~ AND, you have a great recipe here! I made sure that I used a large lemon along with 3 full cups of frozen cranberries! Believe it or not, I made this intending to give it as a gift, but then decided to keep it all to myself (well, myself & my other half, but that just means that I get to eat most of it!)! This recipe goes into my several of my special cookbooks! Thanks, much, for sharing it! [Made & reviewed in Tag It RED!]

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Sydney Mike February 25, 2009
Cranberry Lemon Cake