Lemon Cranberry Bundt Cake with Sugar Cranberries
Servings: 16 People
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.
