Cranberry Lemon Loaf Cake Recipe Recipe Cards

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EASY LEMON CRANBERRY CAKE RECIPE



Easy Lemon Cranberry Cake Recipe image

Two of my favorite flavors come together in this lemon cranberry loaf cake. Drizzled with a lemon glaze, it's the perfect addition to a dessert tray.

Provided by Editor

Categories     Dessert

Time 1h15m

Number Of Ingredients 10

1 cup salted butter, softened
1 cup sugar
4 eggs
2 tablespoons lemon zest
2 ¼ cups self-rising flour, sifted
¼ cup almond flour
2 tablespoons lemon juice, or juice of one lemon
2/3 cup fresh cranberries
4 tablespoons lemon juice, or juice of two lemons
1 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees. Use the butter wrappers to grease a loaf pan or use a bit of neutral-flavored oil.
  • Using a stand mixer or hand mixer, cream together the butter and sugar.
  • Add eggs. Mix in the lemon zest.
  • Fold in flour and ground almonds and then stir in the lemon juice.
  • Add cranberries.
  • Pour into loaf pan, scattering a few extra berries over the top.
  • Bake for one hour, checking for doneness with a toothpick. Cool completely.
  • Mix lemon juice and powdered sugar to make a glaze. Add additional lemon juice if a thinner glaze is desired. Drizzle over the top of the lemon cake.

Nutrition Facts : Calories 91 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 48 Servings, Sodium 39 grams sodium, Sugar 7 grams sugar

LEMON POUND CAKE LOAVES



Lemon Pound Cake Loaves image

My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 mini loaves (6 piece each).

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING:
3/4 cup confectioners' sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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