I made this cake to use up the sad little cranberries that have been sitting in our fridge since Christmas. I know, it’s pitiful isn’t it?!?!?! But, look at what a beautiful and TASTY cake they turned into! They really livend up with all the lemon and the sugar and became this tangy-sweet-tart-scrumptious bundt cake that reminded every one of the holidays!
Fresh cranberries might be kind of hard to find in stores now, so if you don’t have any lying around, you can always use frozen, thawed cranberries. Or, you could substitute the cranberries with blueberries, raspberries, strawberries, or even fruit jellies. Happy Baking!
Cranberry Lemon Cake (Food Network Magazine)
- 3 1/4 sticks butter at room temperature (I know, it’s alot and this really is an indulgence cake!)
- 3 c cake flour, sifted
- 12 oz cranberries
- 2 1/2 c sugar
- 6 tbsp. milk
- 4 eggs
- 2 egg yolks
- 2 tsp. vanilla
- 2 tbsp. lemon zest
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c sugar
- 1/2 c lemon juice, plus 2 tbsp.
- 1 1/2 c powdered sugar
Cube the butter and set it in a bowl at room temperature to soften.
Put the cranberries in a saucepan with 3/4 c sugar and let them cook over medium-high heat for about 15 min., or until they look like this. Let them cool.
Whisk together the eggs, egg yolks, milk, and vanilla in a bowl. Set aside.
Tip: When separating the eggs, put the egg whites in a little Tupperware container. Put a piece of tape on the lid and write “2 egg whites” on it so you know what they are, then put them in the freezer. The next time you need egg whites, just pull them out of the freezer, let them defrost and they’re ready to use! This also works for egg yolks, left over pie dough, and left over cookie dough.
Now, dump all the dry ingredients and the lemon zest in a bowl and give them a mix.
You’ll be able to see the little flecks of lemon zest in here….I love that!
Then, dump in the butter and…
Add in half of the wet ingredients and mix it all up.
It should look like this. Then add the rest of the wet ingredients in two parts and mix it until…
..it looks like this!
Pour 2/3 of the batter into a butter and floured bundt pan. Then spoon the cranberries on top of the batter. Make sure that the cranberries don’t touch the pan, otherwise they’ll stick! We don’t want that to happen!
Then, pour the rest of the batter on top of the cranberries and smooth it over.
Now, bake it at 350 degrees for 55-65 minutes.
Meanwhile, combine the 1/2 c sugar in the 1/2 c lemon juice (about 4-5 juicy lemons) in a saucepan and cook it until the sugar dissolves in the lemon juice. Pour it over the cake and let it soak in through the holes. Turn it out onto a cake stand and combine the remaining 2 tbsp. of lemon juice with the powdered sugar. Drizzle it over the cake with a fork and enjoy!