Prepare to tantalize your taste buds with the most irresistible dessert that will make your guests beg for seconds! This Lemon Cranberry Cake is not just a recipe; it's a culinary masterpiece that perfectly balances the bright, zesty notes of lemon with the rich, tart cranberry, all crowned with a decadent white chocolate ganache that will make your mouth water. Whether you're looking to impress at a dinner party or simply treat yourself to something extraordinary, this cake promises to be the showstopper that transforms an ordinary moment into an unforgettable experience.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup cranberry sauce
- 1 lemon, zested and juiced
- 1 cup white chocolate chips
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easier removal.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate bowl, whisk together the all-purpose flour and the lemon zest. Gradually add this dry mixture to the wet ingredients, alternating with the cranberry sauce and lemon juice. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the white chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the white chocolate chips. Let it sit for a few minutes, then stir until the chocolate is completely melted and the mixture is smooth.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of ganache on top, then add the second cake layer. Pour the remaining ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish.
- Let the ganache set for a few minutes before slicing the cake. Serve at room temperature and enjoy your delicious Lemon Cranberry Cake with White Chocolate Ganache!
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined to prevent a tough, dense cake.
- Check Cake Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Ganache Consistency: Let the white chocolate sit in hot cream for a few minutes before stirring to ensure a smooth, glossy finish.
- Cooling is Crucial: Allow the cake to cool completely before adding ganache to prevent melting and ensure a beautiful presentation.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 85g
Protein: 8g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 160mg
