The Redhead Riter

Witty, Intelligent & Addictive

Cranberry Lemon Cake with Lemon Glaze – Moist, Delicious And Colorful

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Cranberries can be used in so many ways other than the can of cranberry sauce you find on the holiday table. They are also used often in juice, jam and are dried. Cranberries are such a bright berry and hold up well too while they are baked.

Did you know that raw cranberries have been marketed as a “superfruit” due to their nutrient content and antioxidant qualities? I wonder if that means I can say that this cake is healthy?

Cranberry Lemon Cake with Lemon Glaze

You are going to love how this cake looks and tastes!

Let’s do it!!!

Just go ahead and pour the red cranberries in the measuring cup.

Aren’t they just so pretty?!

I actually measure all the ingredients in the beginning so that I can create my cake without having to stop here and there just to measure. First I measure out the dry ingredients in a bowl. Add flour, baking powder…

baking soda and…

salt. Mmmmm…I love salt. Don’t you think it looks fascinating? It kind of looks like small white pebbles or beads to make jewelry! LOL

Anyway, mix them all together with a fork until they are well incorporated and then set aside until later.

In a small bowl, mix together the sour cream…

orange zest…

lemon zest and…

lemon juice.

Juice the lemon through your fingers, so that all the seeds can’t get into the measuring cup.

Yeah, the lemon juice does dry out my hands, but it is worth it.

Add the vanilla and set aside.

Add butter and sugar to a mixing bowl.

Beat together the butter and sugar for about 3-4 minutes until mixture is light and fluffy. This is a very important step!

Beat in the eggs, one at a time ensuring that the mixture is light and fluffy between each addition.

Do I need to repeat that again? Okay, I won’t, but please be sure to follow this step and beat in the eggs, one at a time ensuring that the mixture is light and fluffy between each addition.

What? Yeah, I know. I repeated it. Well! I just want to make sure you understand this is an important step!

Add the oil and mix thoroughly.

Alternate 1/4 additions of the flour mixture and the sour cream mixture into the butter mixture on a low speed until thoroughly combined. Add the cranberries and mix on a VERY low speed or remove from mixer and fold in cranberries by hand with a spatula if you can’t control yourself with the mixer speed. (wink)

Pour into the prepared loaf pan and bake for 55-60 minutes. A toothpick inserted into the center should come out clean. Cool for 15 minutes in the pan and then cool completely on a wire cooling rack.

Make the glaze according to my recipe and drizzle it on the cake.

Are you ready to be teased and tantalized?

This cake is moist.

This cake oozes with flavor.

This cake looks scrumptious.

Do you see how light and fluffy it is and are you drooling yet?

If you look closely, you can see the little bits of the lemon and orange zest. It is amazing how just that little bit of zest makes such a wonderful addition to the flavor of the whole cake.

The cranberries are not tart any more either. They cook into softness and are quite delicious.

I know you want a slice. I’ve already got it waiting for you. What time should I expect you?

Cranberry Lemon Cake with Lemon Glaze

Ingredients for Cake:

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup sour cream
2 tablespoons lemon zest, super finely grated (approximately 3 lemons)
1 teaspoon orange zest, super finely grated
1/4 cup lemon juice, fresh
1 teaspoon vanilla
1/2 cup (1 stick) butter, softened
1 tablespoon vegetable oil
1 1/4 cup granulated sugar
4 eggs, room temperature
1 1/2 cups fresh whole cranberries

Directions for Cake:

Preheat oven to 335 degrees F.

Butter and flour a 9×5-inch loaf pan and set aside.

Using a mixer, beat together butter and sugar for about 3-4 minutes until mixture is light and fluffy. Beat in the eggs, one at a time ensuring that the mixture is light and fluffy between each addition. Add the oil.

In a small bowl, mix together the sour cream, lemon zest, lemon juice and vanilla. Set aside.

In another bowl, mix flour, baking powder, salt and baking soda together. Alternate 1/4 additions of the flour mixture and the sour cream mixture into the butter mixture on a low speed until thoroughly combined. Add the cranberries and mix on a VERY low speed or remove from mixer and fold in cranberries by hand with a spatula.

Pour into the prepared loaf pan and bake for 55-60 minutes. A toothpick inserted into the center should come out clean. Cool for 15 minutes in the pan and then cool completely on a wire cooling rack.


Ingredients for Glaze:

1/8 cup lemon juice (from 1 lemon)
1-4 tablespoons water
3/4 cup confectioners’ sugar, sifted

Directions for Glaze:

Stir together the lemon juice and confectioners’ sugar. Add one tablespoon of water and stir. If still too thick add another tablespoon of water and stir. Repeat until glaze has no lumps and is thin enough to drizzle on the cake.

The Redhead Riter

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Comments

  1. OMG I'm drooling already! Why do you torture me like this? LOL Yes, I want a slice, but I guess I'll have to settle for eating this cake vicariously unless I decide to bake it! Actually, I'm afraid to bake it, because your pictures look so yummy that I might end up eating the whole cake! :o)

    Reply

  4. That looks mouth-wateringly scrumptious! Of course, being a big cranberry fan, I hope there's a bit of tartness left 🙂

    Ohhhh… canned cranberry sauce?!? It's so easy to make whole berry sauce from scratch! (I admit – I've used canned too in a pinch.)

    I'll be right over – save me a slice! 🙂

    Reply

  5. the cake looks wonderful. Just to show you how my mind works though, I've never seen or heard of an oven that cooks at 335 degrees. Mine is hundreds, twenty fives, fifties and seventy fives. LOL! Is yours one of those new fangled digital ones?

    Love ya!
    PJ

    Reply

  6. I can’t believe these macro photographs that bring out the color and flavor of all ingredients. Tastefully produced and cravings the zesty cranberries. Love, Debby

    Reply

  7. You made a point of repeating to add the egss one at a time, but you failed to put eggs in the recipe……How many eggs do you use?????

    Reply

  15. Thank you for linking with See Ya in the Gumbo this week–it’s nice to have you!
    Your photos are wonderful and your cake looks wonderful too. You don’t have to tell me it’s moist–the pics show that for sure! I never really noticed the beauty of salt, but you are right. It is pretty.

    Reply

  16. Sherry, I saw this beautiful cake on Foodie Friends Friday, and had to come over to get a closer look at it! I have been craving citrus, and I think this will be the perfect way to indulge it! Thank you so much!
    ~Joy from Yesterfood

    Reply

  24. Am ready to try this -all ingredients on counter but, even though there is a pic of orange zest, none is called for in the recipe——???????

    Reply

  25. Just made this and it is in the oven———-
    Used blueberries and a few raspberries (tis the season here).
    Doubled the recipe and WOW, it makes a lot of batter which is good.Got a lot of people to feed.
    Used a 9×12 pan and still had enough batter to fill 2 x-small loaf pans.
    And now the hardest part——waiting.

    Reply

  26. Hi Sherry,
    This cake looks fantastic, exactly what I was looking for this TG. My question is, “1 1/2 cups all purpose flour” shows twice. so? is it a typo or it is 3 cups total?
    Thank you.
    S

    Reply