Glazed Cranberry Lemon Cake
Ingredients
The cake
-
¾
cup
salted butter
-
⅓
cup
packed light brown sugar
-
3
cups
fresh cranberries
-
2 ½
cups
all-purpose flour
-
2 ½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¾
teaspoon
salt
-
1 ½
cups
granulated sugar
-
2
tablespoons
zest of lemons
-
2
tablespoons
fresh lemon juice
-
1 ½
teaspoons
vanilla extract
-
3
large
eggs
-
¾
cup
buttermilk
The glaze
-
1
cup
powdered sugar
-
1 ½
tablespoons
fresh lemon juice
Instructions
- Preheat the oven to 350°F and grease a bundt pan.
- Sprinkle brown sugar in the pan and layer cranberries over it.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, combine granulated sugar and lemon zest, rubbing them together.
- Add butter to the lemon sugar and beat until fluffy, then mix in vanilla and eggs one at a time.
- Combine buttermilk and lemon juice in a measuring cup.
- Mix dry ingredients and buttermilk mixture into the butter mixture alternately.
- Spread the batter over the cranberries in the pan.
- Bake for 45-55 minutes until golden and set.
- Cool the cake in the pan for 10 minutes, then invert onto a platter.
- For the glaze, mix powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake and let it set before serving.
Nutrition Facts (estimated)
Servings
12
Calories
395
Total fat
13g
Total carbohydrates
65g
Total protein
5g
Sodium
415mg
Cholesterol
73mg
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