This Lemon Cranberry Bundt Cake is a delightful combination of tart and sweet, perfect for any occasion. The zesty lemon flavor pairs beautifully with bursts of tangy cranberries in every bite, creating a cake that is as visually appealing as it is delicious. Topped with a tangy lemon glaze, this moist and tender bundt cake strikes the perfect balance of flavors, making it a wonderful centerpiece for holiday gatherings, brunches, or tea time. Simple to prepare yet impressive to serve, this cake is sure to become a favorite in your baking repertoire.
Ingredients:
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh or frozen cranberries (do not thaw if using frozen)
- 2 tbsp all-purpose flour (to toss with cranberries)
For the Glaze:
- 1 ½ cups powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional, for garnish)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all grooves are coated to prevent sticking.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Incorporate the wet ingredients: Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine dry ingredients and sour cream: Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the dry ingredients. Mix just until combined.
- Prepare the cranberries: Toss the cranberries with the 2 tablespoons of flour to prevent them from sinking. Gently fold them into the batter.
- Bake: Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice, if needed.
- Glaze the cake: Drizzle the lemon glaze over the cooled cake. Garnish with additional lemon zest, if desired.
Serving Tip: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
