Ingredients for Cranberry Lemon Cake
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- Lemon, Zest Of
- Lemon, Juice Of
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup fresh or frozen cranberries
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How to Make Cranberry Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- Cream together 1 cup (2 sticks) softened unsalted butter, 1 ¾ cups granulated sugar, and 2 large eggs until light and fluffy.
- Beat in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1/2 cup fresh lemon juice and the zest of 1 lemon.
- Gently fold in 1 cup fresh or frozen cranberries.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
77g
Fat
19g
Carbs
9g
