Lemon Cranberry Cake Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This Lemon Cranberry Cake is a delightful dessert that combines the tartness of cranberries with the refreshing flavor of lemon. The cake is moist and fluffy, making it a perfect treat for any occasion.

This recipe is straightforward and highlights the bright flavors of lemon and cranberry, making it an ideal choice for a cake recipe that stands out at gatherings or celebrations.

Moist Lemon Cranberry Cake

This Lemon Cranberry Cake features a tender crumb infused with lemon zest and juice, complemented by bursts of tart cranberries. The cake takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup fresh lemon juice
½ cup sour cream
1 cup fresh or frozen cranberries
Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined. Gently fold in the cranberries.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.