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Every holiday season, I look forward to baking this Lemon Cranberry Bundt Cake. It’s bright, buttery, and beautifully festive — a perfect mix of sweet citrus and tart cranberries. I first made this cake during a winter photoshoot when I wanted something that would both photograph beautifully and taste incredible. The golden glaze dripping over sugared cranberries ended up becoming one of my favorite holiday visuals. It also pairs beautifully with my Sugared Cranberries and Rosemary recipe for that sparkling finish, and the light tang reminds me of my Lemon Spritz Cookies with Cranberry Buttercream.
This cake isn’t just about looks though. It’s tender, flavorful, and makes the whole kitchen smell like Christmas morning. I always joke that this is my “showstopper cake” because no matter how many times I make it, people always ask for seconds. I often bake it alongside my Gingerbread Bundt Cake for a perfect flavor contrast, or serve it after my Instant Pot Baked Potatoes dinner — a cozy, comforting winter meal combination.
Why You’ll Love This Recipe
- Perfect holiday flavor: A balance of tart cranberries and zesty lemon.
- Impressive but easy: Simple steps, bakery-quality results.
- Freezer-friendly: You can make it ahead for parties or gift boxes.
- Photo-worthy: The glaze and sugared cranberry garnish make it sparkle!
Personal Tip: I love serving this cake at brunch alongside my Gingerbread Biscotti or Eggnog Cupcakes. The lemon cuts through all the sweet, rich flavors we enjoy around the holidays.
Watch how I make this recipe
Tools That Make It Easier
- Bundt Cake Pan: Gives the cake its elegant shape.
- Hand Mixer: For creaming butter and sugar perfectly.
- Cooling Rack: Prevents soggy bottoms while cooling.
- Glass Mixing Bowls: Easy to see color and consistency.
- Whisk & Zester: The whisk blends smoothly, while a zester adds that fragrant lemon magic.
Personal Tip: I always grease my Bundt pan with shortening and flour using a pastry brush to make sure every crevice is coated — that way the cake slides out effortlessly.
What You’ll Need From Your Pantry
Cake Batter
- 3 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 6 eggs
- 1 cup milk
- 2 teaspoon vanilla extract
- 2 tablespoon lemon juice
- 2 tablespoon lemon zest (from 2 lemons)
- 1 cup unsalted butter, room temperature
- 2 ½ cups sugar
- 1 cup fresh cranberries
Pan Coating
- 2 tablespoon vegetable shortening
- 2 tablespoon all-purpose flour
Lemon Glaze
- 2 tablespoon lemon juice
- 1 ½ cups powdered sugar
Sugared Cranberries
- 1 cup fresh cranberries, washed
- ¼ cup sugar
- ¼ cup water
- ½ cup sugar (for coating)
Before You Start: My Quick Tip
- Zest the lemons before juicing them to avoid slippery peels.
- Toss cranberries lightly in flour to keep them from sinking in the batter.
- For a festive twist, add a teaspoon of almond extract or swap cranberries for raspberries.
- Don’t overmix – a light, airy texture comes from a gentle hand.
- This cake photographs best with a matte background and natural light near sunset.
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Let’s Make It Together
- Preheat oven to 350°F. Grease and flour your Bundt pan.
- In one bowl, mix flour, baking powder, and salt.
- In another, beat butter and sugar until fluffy.
- Whisk eggs, vanilla, lemon juice, zest, and milk together.
- Alternate adding wet and dry ingredients to butter mixture.
- Gently fold in cranberries.
- Pour batter evenly into the pan and bake for 50–65 minutes.
- Cool in the pan for 10 minutes before flipping onto a cooling rack. Let cool completely before glazing.
Personal Tip: Don’t rush cooling! A slightly warm cake will melt the glaze instead of letting it beautifully drizzle.
Lemon Glaze
Whisk lemon juice and powdered sugar until smooth. If you like a thicker drizzle, add more sugar; for a thinner glaze, add a few drops of lemon juice.
Personal Tip: For extra shine, pour the glaze twice — the second coat adds a professional glossy finish that photographs beautifully.
Sugared Cranberries
- Combine sugar and water in a small saucepan; heat until dissolved.
- Let the syrup cool completely.
- Dip cranberries in the syrup, then roll them in sugar.
- Dry on paper towels before decorating.
Cake Assembly
Once the cake is fully cooled, drizzle it generously with lemon glaze. Decorate the top with fresh lemon wedges and sugared cranberries.
Personal Tip: I always add a few rosemary sprigs between the cranberries for a natural, wintery look. It ties in beautifully with other desserts like my Chocolate Ginger Sugar Cookies or Hot Cocoa Bar for Kids.
Storage Tips
Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. You can also freeze the unglazed cake for up to a month.
Personal Tip: Wrap individual slices in plastic wrap before freezing. That way, you can thaw one at a time for a quick treat.
More Festive Cakes You’ll Love
- Orange Cranberry Biscotti – crunchy perfection with coffee.
- Cranberry Bundt Cake with Glaze – classic and elegant.
- Gingerbread Bundt Cake – cozy and perfect for December.
- White Chocolate Peppermint Fudge – fun and festive for gift boxes.
- Eggnog Cupcakes – sweet, creamy, and nostalgic.
Every time I bake this Lemon Cranberry Bundt Cake, I’m reminded why I love holiday baking so much. It’s not just about the flavor — it’s about creating something that brings joy, color, and a little sparkle to the table.
Lemon Cranberry Bundt Cake with Sugar Cranberries
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Ingredients
- 3 Cups All-purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Salt
- 6 Eggs
- 1 Cup Milk
- 2 teaspoon Vanilla extract
- 2 tablespoon Lemon juice
- 2 tablespoon Lemon zest from 2 lemons
- 1 Cup Butter room temperature
- 2 ½ Cups Sugar
- 1 cup Fresh cranberries
Bundt cake pan coating
- 2 tablespoon Vegetable shortening
- 2 tablespoon All-purpose flour
Lemon glaze
- 2 tablespoon Lemon juice
- 1 ½ cup Powdered sugar
Sugared cranberries
- 1 cup Fresh cranberries washed
- ¼ cup Sugar
- ¼ cup Water
- ½ cup Sugar for the final coat
Garnish
Instructions
Making the Lemon Cranberry Cake
- Preheat your oven to 350°F and measure out all the cake ingredients.
- In a large bowl, beat the butter and sugar with a hand mixer on medium speed until light and fluffy.
- In a separate small bowl, whisk the 6 eggs with a blending whisk.
- Add vanilla, lemon zest, and milk to the eggs, then whisk until smooth.
- In another bowl, mix the flour, baking powder, and salt together.
- Gradually add ⅓ of the egg mixture and ⅓ of the dry ingredients at a time to the butter and sugar mixture, mixing well after each addition.
- Mix until the batter is smooth and fully combined.
- Gently fold the fresh cranberries into the batter with a spatula.
Coating the Bundt Cake Pan and Baking the Cake
- Using gloved hands, coat the entire inside of the bundt pan with vegetable shortening, making sure to cover every corner. I like to wear food-safe disposable gloves to keep my hands clean during this step.
- Sift a light layer of flour over the shortening, then tap out any excess.
- Evenly pour the cake batter into the prepared bundt pan.
- Bake for 50–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan before removing it. If removed too soon, the cake might break apart.
- Once slightly cooled, flip the cake onto a cooling rack and let it rest for 1–2 hours before glazing.
Making the Easy Lemon Glaze
- In a medium bowl, whisk together powdered sugar and lemon juice until smooth. That’s it—your simple lemon glaze is ready to go!
Sugaring the Cranberries
- Rinse the cranberries under cold water and line a baking sheet with paper towels.
- Pour ½ cup of sugar into a large mixing bowl and set it aside.
- In a small saucepan, combine ¼ cup of sugar and water over medium heat.
- Stir until the sugar completely dissolves.
- Then, let the sugar syrup cool entirely. Dip the cranberries into the syrup, then transfer them to the paper towel-lined baking sheet.
- Roll a few cranberries at a time in the reserved sugar until well coated. Let the sugared cranberries dry on the lined baking sheet before assembling the cake.
Lemon Cranberry Bundt Cake Assembly
- Slice a fresh lemon into rounds, then cut each round into four wedges.
- Slide a piece of parchment paper under the cooling rack holding your completely cooled cake. Slowly drizzle the lemon glaze evenly over the entire bundt cake.
- Decorate the top of the cake with lemon wedges and sugared cranberries for the perfect finishing touch.
From My Kitchen to Yours
Bundt Cakes for Every Occasion
- Lemon Blueberry Bundt Cake – Bright, Moist, and Full of Flavor
- Funfetti Bundt Cake with Vanilla Glaze and Rainbow Sprinkles
- Red Velvet Bundt Cake Recipe with Heart-Shaped Chocolate Topping
- Easy Lemon Glaze for Cookies and Bundt Cake
- Powdered Sugar Dusting for Bundt Cakes – Simple and Elegant
- Bundt Cake Baking Tools and Equipment
I’ve Got Answers
How do I prevent my Bundt cake from sticking?
Always coat your pan with shortening and flour, and let the cake cool 10 minutes before removing.
Can I use frozen cranberries?
Yes! No need to thaw; just add them directly to the batter.
Can I make this cake ahead?
Absolutely! Bake the cake a day ahead and glaze before serving.
Can I double the glaze?
Yes, especially if you want those dramatic drips for photos or extra lemon flavor.
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Mimi says
Omg. Made it 3 times over the holidays. Absolutely the best Bundt cake ever. I’m 80 and I’ve made 1 or 6 of them. We added blueberries to the third one. We used the extra sugared cranberries and blueberries for all kinds of things afterwards. Some of us, who shall remain nameless, right GUYS AND KIDS, were caught eating them straight from the freezer. So pretty and sooooooooo good. Thanks a lot. Will be making this a lot.
Arina says
I really appreciate you taking the time to share your experience baking this delicious bundt cake! I totally agree, they are such an easy and fun treat to make. Thanks again! 🙂