Glazed Cranberry Lemon Bundt Cake

The combination of lemon and cranberry is always my favorite. This bundt cake is not only pretty but super moist and delicious. It makes a perfect holiday dessert or a birthday cake.

Preparation Time

Ingredients

1/3 cup brown sugar, to sprinkle in baking pan
1 1/2 cups granulated sugar
zest of 3 lemons (about 3 tablespoons)
¾ cups butter, room temperature
3 cups fresh/frozen cranberries
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
1 cup heavy whipping cream
2 tablespoons sour cream, optional ( makes it yummy)

Glaze :

Directions

Preheat the oven to 350 degrees F then generously grease the bundt cake pan with butter or cooking spray.

Sprinkle brown sugar over the bottom of the pan, then evenly add 1 cup of cranberries evenly around the pan.

In a medium bowl, sift together the flour, baking powder, and salt then set aside.

In a large bowl, combine the granulated sugar together with the zest. Rub the zest into the sugar with your fingers until the sugar is infused with the lemon fragrance (I love the smell).

Add the butter to the bowl with the lemon sugar, using the paddle or whisk attachment on the stand mixer or a handheld electric mixer, beat on medium-high speed until light and creamy, about 6 minutes. Add the vanilla and the eggs, one at a time, mixing and scraping down the sides of the bowl as needed.

In a liquid measuring cup, combine the heavy whipping cream with 2 tablespoons sour cream (if used) and lemon juice.

Divide dry ingredients in three, then add 1/3 of the dry ingredients at a time with cream mixture. Add the remaining 2 cups of cranberries and mix thoroughly until combined.

Spread batter evenly into the prepared pan over the cranberries.

Bake for 55 minutes or until lightly golden on top and just set.

Transfer the bundt pan to a wire rack and let cool for about 10 minutes. Transfer the cake onto a serving platter, tapping lightly so the cake falls out. Let the cake cool completely.

Glaze :

Combine the powdered sugar with the lemon juice and cream, then whisk until smooth. Add additional lemon juice or cream for a thinner consistency, if needed.

Drizzle the glaze over the cake once it’s cool and let set, 5-10 minutes, before slicing.

Chef Notes: You can use a regular baking thin if you don’t have a bundt pan.