Cranberry Lemon Cake

CRANBERRY LEMON CAKE



CRANBERRY LEMON CAKE image

Recipe From epicurious.com

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.


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.

Recipe From food.com

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.


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!

Recipe From justapinch.com

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.


MEYER LEMON-CRANBERRY BUNDT CAKE



Meyer Lemon-Cranberry Bundt Cake image

Recipe From foodnetwork.com

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.


CRANBERRY-LEMON STRIPE CAKE



Cranberry-Lemon Stripe Cake image

This small, rich, impressive cake is a bit of a magic trick. It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers. The key is to make a thick, flexible sponge and turn it into a single jelly roll using three smaller, connecting pieces, joining them up as you go, then sitting it upright (check out this video for step-by-step instructions). In Helen Goh and Yotam Ottolenghi's original version, that buttercream is flavored and stained with a pulp of simmered black currants, but this one incorporates the tartness of cranberries instead.

Recipe From cooking.nytimes.com

Provided by Tejal Rao

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients: 14

8 large eggs, whites and yolks separated
2/3 cup plus 2 tablespoons (140 grams) white sugar, plus 1 1/2 tablespoons
1 tablespoon lemon juice, plus zest of 1 lemon
1/2 cup plus 1 tablespoon (80 grams) all-purpose flour
1/8 teaspoon salt
Confectioners' sugar, for dusting
1 8-ounce bag (225 grams) frozen cranberries
1/3 cup (75 grams) white sugar
1/4 cup (85 grams) light corn syrup
1/2 cup plus 1 tablespoon (120 grams) white sugar
4 large egg yolks
1 1/4 cups plus 1 tablespoon (300 grams) unsalted butter cut into small cubes, at room temperature
1/2 cup cranberry purée
1/2 teaspoon vanilla extract
@contexthttp
Calories815
UnsaturatedFat17 grams
Carbohydrate80 grams
Fat53 grams
Fiber2 grams
Protein8 grams
SaturatedFat32 grams
Sodium102 milligrams
Sugar67 grams
TransFat2 grams

Steps:


CRANBERRY CUPCAKES WITH LEMON ICING



Cranberry Cupcakes with Lemon Icing image

Even though I often substitute with healthy ingredients in my baking, there are some things that you just don't change! A little treat never hurt...and these are good! I made them for Mother's Day and got rave reviews from the family. The icing is sweet (what icing isn't?), so if you prefer, you can serve them without it. They taste wonderful both ways!

Recipe From allrecipes.com

Provided by trueblue

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients: 11

1 cup superfine sugar
⅔ cup butter, softened
2 large eggs
4 tablespoons milk
1 ½ cups self-rising flour
2 teaspoons baking powder
1 ½ cups frozen cranberries
¾ cup butter, softened
3 cups confectioners' sugar
2 tablespoons fresh lemon juice
1 lemon, zested
Calories227.5 calories
Carbohydrate30.9 g
Cholesterol44.5 mg
Fat11.4 g
Fiber0.5 g
Protein1.5 g
SaturatedFat7.1 g
Sodium224.3 mg
Sugar24.1 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Gradually beat in eggs, then stir in milk. Sift in flour and baking powder; use a metal spoon to fold into the batter. Gently fold in frozen cranberries.
  • Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled.
  • Beat butter in a bowl until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat icing until smooth and creamy. Spread or pipe icing over the cupcakes.


LEMON ALMOND CAKE WITH CRANBERRY GLAZE



Lemon Almond Cake with Cranberry Glaze image

Recipe From foodnetwork.com

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.




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  1. Spray your baking pan with cooking spray and set aside. I love using my silicone baking pans but if you have a traditional glass or metal pan you will need to spray the loaf pan with cooking spray and line the bottom with some parchment paper to prevent the cake from sticking.
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