Cranberry Lemon Cake
photo by FrenchBunny
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 2 eggs (beaten)
- 118.29 ml butter (softened)
- 354.88 ml sugar
- 4.92 ml vanilla
- 1 lemon, zest of
- 1 lemon, juice of
- 354.88 ml flour
- 4.92 ml baking powder
- 473.18-709.77 ml cranberries (use the lesser amount if you don't like them as tart as I do)
directions
- Beat together eggs, butter, sugar and vanilla.
- Mix in Lemon zest and juice.
- Add flour and baking powder and mix well.
- Fold in cranberries.
- Pour into 9 x 9 cake pan (the batter will be thick).
- Bake at 350 degrees 40-45 minutes .
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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I need help. This recipe did not turn out right for me. The very first time I made it, it was great. I tried to make it again recently and did it just the way I did it before. However the top of the bundt cake came out hard and dark and just started breaking when I inserted a toothpick to check it. It also seemed under-cooked inside and was just unedible. I tried it a second and third time and got the same results. I followed the directions exactly. The only difference when I made it recently is that I used dried cranberries instead of fresh. Could that have messed it up? Appreciate the help.
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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!]