Best 12 Cranberry Lemon Cake Recipes

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Indulge in a taste of citrusy delight with our tantalizing Cranberry Lemon Cake, where vibrant cranberries and zesty lemons harmonize to create a culinary masterpiece. This moist and flavorful cake boasts a tender crumb, infused with the perfect balance of sweet and tart flavors. Each bite offers a burst of tangy cranberries, while the lemon glaze adds a refreshing burst of citrus that awakens your taste buds. Whether you're celebrating a special occasion or simply craving a sweet treat, this Cranberry Lemon Cake is sure to impress.

Along with the classic Cranberry Lemon Cake, this article presents a delightful collection of variations to suit every palate. Discover the zesty Lemon Blueberry Cake, where sweet blueberries join forces with tangy lemons to create a vibrant and flavorful combination. For a tropical twist, embark on a culinary journey with the luscious Pineapple Lemon Cake, where juicy pineapple chunks and zesty lemon blend harmoniously. And if you seek a decadent indulgence, the decadent Lemon Cream Cheese Cake awaits, tantalizing your taste buds with its creamy cheesecake filling and tangy lemon glaze.

Here are our top 12 tried and tested recipes!

MEYER LEMON-CRANBERRY BUNDT CAKE



Meyer Lemon-Cranberry Bundt Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 13h25m

Yield 8 servings

Number Of Ingredients 13

3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan
3 cups cake flour, sifted, plus more for the pan
1 12 ounce bag fresh or frozen cranberries, thawed if frozen
2 1/2 cups granulated sugar
6 tablespoons whole milk
4 large eggs, plus 2 egg yolks
2 teaspoons vanilla extract
2 tablespoons finely grated Meyer lemon zest
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup plus 2 tablespoons Meyer lemon juice
1 1/2 cups confectioners' sugar

Steps:

  • Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
  • Heat the cranberries in a pot until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.
  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
  • Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
  • Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
  • Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
  • When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.

MEYER LEMON-CRANBERRY BUNDT CAKE



Meyer Lemon-Cranberry Bundt Cake image

This make-ahead holiday cake comes with a tangy treat inside. Use sweet Meyer lemons. If you can't find them, try a combination of orange and regular lemon juice. For a festive garnish, dip cranberries in a beaten egg white, toss with sugar and let dry. From the November, 2009 Food Network Magazine.

Provided by Crafty Lady 13

Categories     Dessert

Time 1h50m

Yield 8-12 serving(s)

Number Of Ingredients 13

1 1/4 cups unsalted butter, cubed and at room temperature, plus more for the pan
3 cups cake flour, sifted, plus more for the pan
12 ounces fresh cranberries (can use frozen cranberries, thawed)
2 1/2 cups granulated sugar
6 tablespoons whole milk
4 large eggs, plus 2 egg yolks
2 teaspoons vanilla extract
2 tablespoons finely grated meyer lemon zest
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup plus 2 tbsp meyer lemon juice
1 1/2 cups confectioners' sugar

Steps:

  • Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute Bundt pan.
  • Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
  • Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
  • Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
  • Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining cake batter and smooth evenly. Bake until a toothpick inserted into the center of the pan comes out clean, 55 to 60 minutes.
  • Meanwhile, make the syrup: Dissolve the 1/4 cup granulate sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the serface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
  • When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.

LEMON ALMOND CAKE WITH CRANBERRY GLAZE



Lemon Almond Cake with Cranberry Glaze image

Provided by Molly Yeh

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 18

Nonstick cooking spray, for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup almond meal
1 tablespoon poppy seeds
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
Zest of 1 lemon
3/4 cup whole-milk Greek yogurt
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 1/4 cups granulated sugar
3/4 cup extra-virgin olive oil
2 large eggs
1 teaspoon almond extract
1/2 cup (50 grams) fresh or frozen cranberries
1 cup powdered sugar, plus more if necessary
Pinch kosher salt
Decorating suggestions: sliced almonds, rose petals, fresh thyme leaves, sliced fresh cranberries, sprinkles

Steps:

  • For the lemon almond cake: Preheat the oven to 350 degrees F.
  • Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
  • Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
  • For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar.
  • To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.

CRANBERRY-ORANGE CAKE WITH LEMON GLAZE



Cranberry-Orange Cake with Lemon Glaze image

I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! -S. Jade Klope, Paducah, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 20

SUGARED CRANBERRIES (OPTIONAL):
3 tablespoons light corn syrup
1 cup fresh or frozen cranberries
1/3 cup sugar
CAKE:
1 package (12 ounces) fresh or frozen cranberries
1-1/2 cups sugar
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 eggs
1/3 cup unsweetened applesauce
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2/3 cup orange juice
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
4 teaspoons lemon juice

Steps:

  • If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature., Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate., Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.

Nutrition Facts : Calories 413 calories, Fat 11g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 265mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY LEMON CRUMBLE CAKE



Cranberry Lemon Crumble Cake image

This combo of cranberry and lemon is super light and refreshing... and unlike anything I've had in the past. A delight for my sweet tooth!

Provided by Carol Junkins

Categories     Cakes

Time 50m

Number Of Ingredients 21

FILLING
2 c cranberries (i used fresh)
1/2 c sugar
2/3 c water
CAKE
1 pkg lemon cake mix
1 tsp ground ginger
1 1/3 c water
1/3 c vegtable oil
3 large eggs
1/2 c craisins (dried cranberries)
TOPPING
1/2 c chopped walnuts
1/4 c light brown sugar
3 Tbsp melted butter
1/2 tsp ground cinnamon
1/2 c quick oatmeal
LEMON GLAZE
2 c confectioners' sugar, sifted
2 Tbsp fresh lemon juice (from 1 lemon)
1 tsp grated lemon zest

Steps:

  • 1. FILLING: Mix cranberries, sugar and water in heavy saucepan and stir constantly on medium heat til all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.
  • 2. CAKE: Mix cake mix, ginger, water, vegetable oil, eggs and Craisins in large bowl.
  • 3. TOPPING: Mix nuts, brown sugar, melted butter, cinnamon and oatmeal together.
  • 4. Now pour half of the cake mixture into a 9" bundt pan and put your filling on top.
  • 5. Put your topping on, then pour the rest of batter into the Bundt pan. (Topping will sink to the top of the cake while it bakes.)
  • 6. Cook 350 degrees for 35-40 min. When cooled pour glaze over top.

LEMON PUDDING CAKE WITH CRANBERRY SYRUP



Lemon Pudding Cake with Cranberry Syrup image

Categories     Cake     Berry     Citrus     Dessert     Bake     Christmas     Low Fat     Cranberry     Lemon     Winter     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

For pudding cake
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup sugar
3 large eggs, separated
1 cup 1% milk
Finely grated zest of 1 large lemon
5 tablespoons fresh lemon juice
For syrup
1/3 cup sugar
3/4 cup fresh or thawed frozen cranberries, chopped
1/2 cup water

Steps:

  • Make pudding cake:
  • Preheat oven to 350°F.
  • Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
  • Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
  • Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
  • Make syrup while cake is baking:
  • Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Serve pudding cake with syrup.

CRANBERRY LEMON CRUMB CAKE



Cranberry Lemon Crumb Cake image

Make and share this Cranberry Lemon Crumb Cake recipe from Food.com.

Provided by grandma2969

Categories     Breads

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

18 1/4 ounces lemon cake mix
1 cup sour cream
3 large eggs
1/3 cup vegetable oil
1 teaspoon lemon zest
1 1/2 cups dried cranberries, coarsely chop
2 cups all-purpose flour
1 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, melted
1/4 cup dried cranberries, finely chopped
confectioners' sugar, for dusting

Steps:

  • Heat oven to 350*.Coat a 13x9" baking pan with nonstick cooking spray -- set aside.
  • to prepare the cake: combine cake mix, sour crea,m, eggs, vegetable oil and lemon zest in a large bowl -- beat on low speed for 30 seonds then on medium high for 2 minutes. Fold in 1 1/2 cups of cranberries -- pour batter into prepared baking pan --
  • bake at 350* for 30 minutes.
  • meanwhile, make topping: in a medium sized bowl, whisk together the flour, browm sugar, cinnamon and nutmeg and salt. stir in butter until mixture is moistened and starts to clump together.carefully remove the cake from the oven -- sprinkle crumb evenly over the top -- scatter with remaining cranberries and then return to the oven and bake at 350* for an additional 20 minutes -- remove pan to wire rack and cool completely --
  • dust lightly with confectioners' suar and cut into 16 squares.

Nutrition Facts : Calories 414.7, Fat 21.1, SaturatedFat 8.8, Cholesterol 69.5, Sodium 336.8, Carbohydrate 52.7, Fiber 1.4, Sugar 27.8, Protein 4.8

ELLIE'S CRANBERRY CAKE WITH LEMON BUTTER SAUCE



Ellie's Cranberry Cake With Lemon Butter Sauce image

This is a fluffy, tender cake that has cranberries in every bite. The cake is not overly sweet. Where this cake becomes amazing is the lemon butter sauce. It's buttery and rich with just the right amount of citrus flavor. There's something about lemon and cranberry flavors mixed that is just divine. Perfect with an afternoon...

Provided by Mary Louise

Categories     Other Sauces

Time 1h

Number Of Ingredients 15

1 c sugar
3 Tbsp butter, room temperature
1 c milk
2 c cake flour
2 tsp baking powder
pinch salt
1 tsp vanilla
2 c cranberries, cut in half (fresh is best or frozen)
LEMON BUTTER SAUCE
1/2 c butter
1 c brown sugar
16 oz boiling water
2 Tbsp all-purpose flour
juice of one lemon
1 tsp pure vanilla extract

Steps:

  • 1. Beat sugar and butter. Add vanilla.
  • 2. In a separate bowl, sift flour, baking powder, and salt together.
  • 3. Alternate adding flour and milk to sugar/butter mixture.
  • 4. Mix until combined.
  • 5. Fold in cranberries.
  • 6. Pour into a greased and floured square 8 or 9 inch pan.
  • 7. Bake in a 375 degree oven for 30 minutes.
  • 8. While the cake is baking you can prepare the sauce. In a saucepan combine the butter, brown sugar, flour, and boiling water. Bring to a boil. Boil 1 minute or until thickened. The sauce should be thick like gravy, not too thick. Remove from heat. Add lemon juice and vanilla.
  • 9. Cool the cake. Cake can be served warm from the oven or cool. Serve cake with hot sauce. TIP: Mom always made the cake and sauce ahead of time. She stored the sauce in a glass jar in the refrigerator and reheated it when she served the cake.

LEMON BUNDT CAKE WITH CRANBERRY FILLING



Lemon bundt cake with cranberry filling image

Categories     Chicken

Number Of Ingredients 1

1 Lemon

Steps:

  • Stir

CRANBERRY COTTAGE CAKE WITH LEMON SAUCE



Cranberry Cottage Cake with Lemon Sauce image

I became involved with this recipe during my "I will not eat anything with fat in it stage 20+ years ago" My poor family suffered. One day, I threw out everything that had everything to do with fat! But I am pleased to say that I was blessed with the cookbook"Simply Colorado, Nutritious Recipes for Busy People from the...

Provided by Sherry Blizzard

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 15

FOR THE CAKE:
2 c flour
2/3 c sugar
2 tsp baking powder
2/3 c skim milk
1 large egg
1/2 tsp lemon extract al
2 c whole cranberries
FOR THE SAUCE:
1/3 c sugar
1 Tbsp cornstarch
1 c boiling water
3 Tbsp lemon juice
2 Tbsp butter
1 Tbsp lemon rind

Steps:

  • 1. Preheat the oven to 360F. Combine flour, sugar, and baking powder in a bowl. In another bowl combine milk, egg, oil and lemon extract.
  • 2. Combine wet and dry ingredients and mix until well blended. Add the cranberries.
  • 3. Pour into a grease baking dish (I used a 9" square pan)...the recipe calls for a 9" circle baking dish. Bake for 50 minutes or until toothpick comes out clean.
  • 4. While the cake is baking, make the topping.
  • 5. Combine boiling water with sugar and cornstarch to make a thick sauce.
  • 6. Add the lemon juice, butter and lemon zest. Pour over the cake and serve.

CRANBERRY LEMON CAKE



CRANBERRY LEMON CAKE image

Categories     Cake     Berry     Dessert     Bake     Christmas     Thanksgiving     Quick & Easy     Wheat/Gluten-Free     Lemon

Yield 8

Number Of Ingredients 10

1 1/4 cups fresh cranberries
1 tbsp of sugar, plus additional 3/4 cup
1 cup gluten free flour mix (such as Cup4Cup)
1 1/4 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter (3/4 of a stick)
1/2 cup whole milk (can substitute light cream), at room temp if possible
1 tsp vanilla extract
1 egg
Zest of 1 lemon (about 2 tsp)

Steps:

  • Preheat oven to 350 degrees. Coat a 9-inch cake pan or dish with cooking spray. In a small bowl, toss cranberries with 1 tablespoon of the sugar. Set aside. In a large bowl, whisk together the flour, remaining 3/4 cup of sugar, baking powder, and salt. In another bowl or dish, melt the butter in the microwave. Add the milk and vanilla, and whisk to combine. Then, add the egg and whisk once more. If the mixture seizes up (because the milk was too cold) just pop it in the microwave for 10 seconds at a time until the mixture is a liquid. Pour the liquid ingredients into the large bowl with the dry ingredients, and whisk to combine. Add the lemon zest to the batter and whisk again. Pour the batter into the greased cake pan and, if necessary, spread evenly with a rubber spatula. Scatter the sugared cranberries over the top. Sprinkle any excess sugar on top of the cake. Bake for 30 to 35 minutes, until the middle of the cake only jiggles slightly. Allow the cake to cool for at least 20 minutes before slicing.

GLAZED CRANBERRY-LEMON CAKE



GLAZED CRANBERRY-LEMON CAKE image

Categories     Cake     Fruit     Dessert     Christmas

Yield 12 servings

Number Of Ingredients 13

Unsalted butter for greasing pan, plus 12 Tbs. (1 1/2 sticks), at room temperature
1/3 cup firmly packed light brown sugar
3 cups fresh cranberries, about 12 oz.
2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups granulated sugar
2 lemons
3/4 cup buttermilk
1 1/2 tsp. pure vanilla extract
3 eggs
1 cup confectioners' sugar, plus more as needed

Steps:

  • Preheat an oven to 350°F. Generously grease a 12-cup Bundt pan with butter. Sprinkle the brown sugar in the bottom of the pan, then evenly distribute the cranberries over the sugar. In a bowl, whisk together the flour, baking powder, baking soda and salt. Add the granulated sugar to the bowl of a stand mixer. Finely grate the zest from the lemons over the sugar and mix briefly. Squeeze the juice from the lemons. In a liquid measuring cup, combine 2 Tbs. of the lemon juice, the buttermilk and vanilla; reserve the remaining lemon juice. Add the 12 Tbs. butter to the lemon zest-sugar mixture and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the eggs, 1 at a time, scraping the sides of the bowl after each addition. Reduce the mixer speed to low and add the dry ingredients in 3 batches, alternating with the buttermilk mixture in 2 batches. Raise the mixer speed to medium-high and beat for 2 minutes to aerate. Scrape the batter into the prepared pan and spread it evenly over the cranberries. Bake until the cake is browned and a cake tester inserted into the center comes out clean, 35 to 40 minutes OR LESS. Let cool in the pan for 5 minutes, then invert the cake onto a cake plate, lift off the pan and let cool completely. Once the cake is cool, in a bowl, whisk together the confectioners' sugar and 1 1/2 Tbs. of the reserved lemon juice until thick and smooth. Test the consistency by drizzling a bit of glaze over the cake. If it runs off the cake, whisk in a little more confectioners' sugar; if it sits on the cake without moving, whisk in a little more lemon juice. Drizzle the glaze over the cake and let set for at least 15 minutes. Slice into wedges and serve.

Tips:

  • For a zesty flavor, use fresh lemon zest and juice. You can also use bottled lemon juice in a pinch.
  • If you don't have fresh cranberries, you can use frozen or dried cranberries instead. Just be sure to thaw frozen cranberries before using them.
  • To make sure your cake is moist, don't overmix the batter. Mix just until the ingredients are combined.
  • Bake the cake at the right temperature. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too low, the cake will take too long to bake and the texture will be dry.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • For a special touch, decorate the cake with fresh cranberries, lemon slices, or powdered sugar.

Conclusion:

This Cranberry Lemon Cake is the perfect dessert for any occasion. It's moist, flavorful, and has a beautiful golden brown crust. The lemon glaze adds a touch of sweetness and tartness that complements the cranberries perfectly. Whether you're making it for a special occasion or just because you love cranberry lemon flavor, this cake is sure to be a hit.

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