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    You are in: Home / Baking / Cranberry Lemon Cake Recipe
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    Cranberry Lemon Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 24, 2011

      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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    • on April 10, 2013

      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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    • on February 25, 2009

      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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    Nutritional Facts for Cranberry Lemon Cake

    Serving Size: 1 (59 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 182.3
     
    Calories from Fat 58
    32%
    Total Fat 6.4 g
    9%
    Saturated Fat 3.8 g
    19%
    Cholesterol 38.5 mg
    12%
    Sodium 82.9 mg
    3%
    Total Carbohydrate 29.5 g
    9%
    Dietary Fiber 0.9 g
    3%
    Sugars 19.3 g
    77%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    lemons, zest of

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