Imagine a dessert that perfectly balances the tart punch of fresh cranberries with the bright, zesty essence of lemon - a cake so irresistible that it transforms an ordinary moment into a culinary celebration. This Cranberry Lemon Cake isn't just a recipe; it's a symphony of flavors that will elevate your baking game and leave your guests begging for seconds. Whether you're looking to impress at a brunch, need a show-stopping dessert, or simply want to treat yourself to something extraordinary, this cake promises to be your new obsession.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 cup fresh cranberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl.
- Gently fold in the sour cream until just incorporated, being careful not to overmix.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Carefully fold in the fresh cranberries, distributing them evenly throughout the batter.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the lemon icing, whisk together powdered sugar and lemon juice in a small bowl until smooth and glossy.
- Once the cake is completely cooled, drizzle the lemon icing over the top, allowing it to naturally cascade down the sides.
- Let the icing set for 10-15 minutes before slicing and serving the cake.
Tips
- • Ensure all ingredients are at room temperature for the smoothest, most even batter • Don't overmix the batter - mix just until ingredients are combined to keep the cake tender • Gently fold cranberries into the batter to prevent them from sinking to the bottom • Use fresh lemon juice for the most vibrant icing flavor • Let the cake cool completely before icing to prevent the glaze from melting • For extra zest, add some lemon zest to both the cake batter and the icing • Store the cake in an airtight container to maintain its moisture and freshness
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
