Description
A delightful and moist cranberry lemon bundt cake perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup milk
- 3 large eggs
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh cranberries
- 1 cup powdered sugar
- 2 tbsp lemon juice (for glaze)
- Fresh cranberries (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time. Add the sour cream, milk, lemon zest, lemon juice, and vanilla extract. Mix well.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Cranberries: Gently fold in the fresh cranberries.
- Bake: Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix the powdered sugar and lemon juice until smooth.
- Glaze the Cake: Once the cake is cool, drizzle the lemon glaze over the top. Garnish with additional fresh cranberries if desired.
Notes
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for the best texture.
- Prevent Stickiness: Make sure to grease and flour the Bundt pan thoroughly to prevent sticking.
- Variations: Substitute cranberries with blueberries or raspberries for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg