Cranberry Lemon Cake with Lemon Glaze – Moist, Delicious And Colorful

by Sherry Riter in Cake,Cooking  ,Dessert,Food,Recipe

Cranberries can be used in so many ways other than the can of cranberry sauce you find on the holiday table. They are also used often in juice, jam and are dried. Cranberries are such a bright berry and hold up well too while they are baked.

Did you know that raw cranberries have been marketed as a “superfruit” due to their nutrient content and antioxidant qualities? I wonder if that means I can say that this cake is healthy?

Cranberry Lemon Cake with Lemon Glaze

You are going to love how this cake looks and tastes!

Let’s do it!!!

Just go ahead and pour the red cranberries in the measuring cup.

Aren’t they just so pretty?!

I actually measure all the ingredients in the beginning so that I can create my cake without having to stop here and there just to measure. First I measure out the dry ingredients in a bowl. Add flour, baking powder…

baking soda and…

salt. Mmmmm…I love salt. Don’t you think it looks fascinating? It kind of looks like small white pebbles or beads to make jewelry! LOL

Anyway, mix them all together with a fork until they are well incorporated and then set aside until later.

In a small bowl, mix together the sour cream…

orange zest…

lemon zest and…

lemon juice.

Juice the lemon through your fingers, so that all the seeds can’t get into the measuring cup.

Yeah, the lemon juice does dry out my hands, but it is worth it.

Add the vanilla and set aside.

Add butter and sugar to a mixing bowl.

Beat together the butter and sugar for about 3-4 minutes until mixture is light and fluffy. This is a very important step!

Beat in the eggs, one at a time ensuring that the mixture is light and fluffy between each addition.

Do I need to repeat that again? Okay, I won’t, but please be sure to follow this step and beat in the eggs, one at a time ensuring that the mixture is light and fluffy between each addition.

What? Yeah, I know. I repeated it. Well! I just want to make sure you understand this is an important step!

Add the oil and mix thoroughly.

Alternate 1/4 additions of the flour mixture and the sour cream mixture into the butter mixture on a low speed until thoroughly combined. Add the cranberries and mix on a VERY low speed or remove from mixer and fold in cranberries by hand with a spatula if you can’t control yourself with the mixer speed. (wink)

Pour into the prepared loaf pan and bake for 55-60 minutes. A toothpick inserted into the center should come out clean. Cool for 15 minutes in the pan and then cool completely on a wire cooling rack.

Make the glaze according to my recipe and drizzle it on the cake.

Are you ready to be teased and tantalized?

This cake is moist.

This cake oozes with flavor.

This cake looks scrumptious.

Do you see how light and fluffy it is and are you drooling yet?

If you look closely, you can see the little bits of the lemon and orange zest. It is amazing how just that little bit of zest makes such a wonderful addition to the flavor of the whole cake.

The cranberries are not tart any more either. They cook into softness and are quite delicious.

I know you want a slice. I’ve already got it waiting for you. What time should I expect you?

Cranberry Lemon Cake with Lemon Glaze

Ingredients for Cake:

1 1/2 cups all purpose flour 1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup sour cream
2 tablespoons lemon zest, super finely grated (approximately 3 lemons)
1/4 cup lemon juice, fresh
1 teaspoon vanilla
1/2 cup (1 stick) butter, softened
1 tablespoon vegetable oil
1 1/4 cup granulated sugar
4 eggs, room temperature
1 1/2 cups fresh whole cranberries

Directions for Cake:

Preheat oven to 335 degrees F.

Butter and flour a 9×5-inch loaf pan and set aside.

Using a mixer, beat together butter and sugar for about 3-4 minutes until mixture is light and fluffy. Beat in the eggs, one at a time ensuring that the mixture is light and fluffy between each addition. Add the oil.

In a small bowl, mix together the sour cream, lemon zest, lemon juice and vanilla. Set aside.

In another bowl, mix flour, baking powder, salt and baking soda together. Alternate 1/4 additions of the flour mixture and the sour cream mixture into the butter mixture on a low speed until thoroughly combined. Add the cranberries and mix on a VERY low speed or remove from mixer and fold in cranberries by hand with a spatula.

Pour into the prepared loaf pan and bake for 55-60 minutes. A toothpick inserted into the center should come out clean. Cool for 15 minutes in the pan and then cool completely on a wire cooling rack.


Ingredients for Glaze:

1/8 cup lemon juice (from 1 lemon)
1-4 tablespoons water
3/4 cup confectioners’ sugar, sifted

Directions for Glaze:

Stir together the lemon juice and confectioners’ sugar. Add one tablespoon of water and stir. If still too thick add another tablespoon of water and stir. Repeat until glaze has no lumps and is thin enough to drizzle on the cake.

The Redhead Riter

Related Posts Plugin for WordPress, Blogger...

{ 48 comments… read them below or add one }

Joan February 24, 2012 at 2:29 am

OMG I'm drooling already! Why do you torture me like this? LOL Yes, I want a slice, but I guess I'll have to settle for eating this cake vicariously unless I decide to bake it! Actually, I'm afraid to bake it, because your pictures look so yummy that I might end up eating the whole cake! :o)

Reply

Sherry Riter February 24, 2012 at 3:00 am

LOL You just might eat the whole cake!

Reply

The Cookinglady February 24, 2012 at 11:46 am

Oh my this cake looks soooooooo good. Great pics

Reply

Sherry Riter February 24, 2012 at 12:00 pm

Thank you!

Reply

TJ February 24, 2012 at 3:48 pm

wow daughter it is beautiful

mom

Reply

Sherry Riter February 24, 2012 at 4:00 pm

Thanks Mom!

Reply

Skip_D February 24, 2012 at 4:12 pm

That looks mouth-wateringly scrumptious! Of course, being a big cranberry fan, I hope there's a bit of tartness left :)

Ohhhh… canned cranberry sauce?!? It's so easy to make whole berry sauce from scratch! (I admit – I've used canned too in a pinch.)

I'll be right over – save me a slice! :)

Reply

Sherry Riter February 24, 2012 at 5:00 pm

A nice big slice of warm cake is waiting!!!

Reply

PJ February 28, 2012 at 9:23 am

the cake looks wonderful. Just to show you how my mind works though, I've never seen or heard of an oven that cooks at 335 degrees. Mine is hundreds, twenty fives, fifties and seventy fives. LOL! Is yours one of those new fangled digital ones?

Love ya!
PJ

Reply

Sherry Riter February 28, 2012 at 10:48 am

LOL Yes, mine is digital! You crack me up PJ!

Reply

Debby Bruck June 1, 2012 at 8:45 pm

I can’t believe these macro photographs that bring out the color and flavor of all ingredients. Tastefully produced and cravings the zesty cranberries. Love, Debby

Reply

The Redhead Riter June 1, 2012 at 11:53 pm

I’m so glad you enjoyed the post, Debby. I love taking the photos while I’m cooking. It makes cooking twice as enjoyable because I’m a crazy picture taking girl. LOL

Reply

Dean December 15, 2012 at 10:31 am

You made a point of repeating to add the egss one at a time, but you failed to put eggs in the recipe……How many eggs do you use?????

Reply

Sherry Riter December 15, 2012 at 11:15 am

I love this cake. It looks elegant to me and of course, it tastes delicious!

I see in your next comment you found the eggs. ;)

Reply

Dean December 15, 2012 at 10:32 am

My apologies, I see them now. lol cheers

Reply

Sherry Riter December 15, 2012 at 11:16 am

Ha! Cheers!

Reply

Lynn H @ Turnips 2 Tangerines February 7, 2013 at 9:17 pm

Hi~ Dropping by from Freedom Fridays! What a great blog you have and some wonderful recipes. Your pictures are mouth watering:) Have a great week end! Lynn @ Turnips 2 Tangerines

Reply

Sherry Riter February 7, 2013 at 9:21 pm

Thank you Lynn! I’m glad you enjoyed your visit!!

Reply

Maria Duque February 8, 2013 at 2:15 am

Yummy!

Reply

Sherry Riter February 8, 2013 at 6:45 am

:D Yes! Very yummy!

Reply

Jamie @ Love Bakes Good Cakes February 8, 2013 at 6:34 am

This sounds wonderful! Pinned!

Reply

Sherry Riter February 8, 2013 at 6:46 am

Thank you so much Jamie! Have a great day!!!

Reply

Angela C February 8, 2013 at 10:35 am

Oh my, this looks devine, your photos are awesome, I have pinned this :)

Reply

Sherry Riter February 8, 2013 at 12:34 pm

Thank you so much Angela!!!! {{{hugsss}}}

Reply

Adelina Priddis February 8, 2013 at 11:08 am

That does look scrumptious! I’ve never worked with whole cranberries before. Usually I’m doing dried or the can stuff. Thanks for sharing on Foodie Friday.

Reply

Sherry Riter February 8, 2013 at 12:35 pm

Whole cranberries look so “happy” and “healthy” to me! I love them. Thanks for visiting!

Reply

Kaz @ Melting Moments February 8, 2013 at 4:00 pm

This is right down my flavour alley! YUM! I have to pin this! Thanks for sharing at http://meltingmoments.info/?p=4820 Newly following on G+, FB, T and P.
We have a recipe link every Sunday called Sunday Sweeties. We’d love to see you there!
http://meltingmoments.info/?tag=sunday-sweeties
Can’t wait to check out the rest of your blog.

Reply

Sherry Riter February 8, 2013 at 10:25 pm

Thank you for the visit, follows and the invite! {{{hugggssss}}}

Reply

Michelle February 8, 2013 at 5:40 pm

Thank you for linking with See Ya in the Gumbo this week–it’s nice to have you!
Your photos are wonderful and your cake looks wonderful too. You don’t have to tell me it’s moist–the pics show that for sure! I never really noticed the beauty of salt, but you are right. It is pretty.

Reply

Sherry Riter February 8, 2013 at 10:26 pm

Thank you Michelle! I’m glad you enjoyed you visit to my blog! {{{hugsss}}}

Reply

Michelle February 10, 2013 at 7:40 pm

I’m featuring this beautiful cake at this week’s potluck:
http://msenplace.blogspot.com/2013/02/see-ya-in-gumbo-70-potluck.html

Reply

Sherry Riter February 11, 2013 at 9:08 am

Thank you so much Michelle!!! Yum! Did you bake it too? If so, I’m on my way over. LOL

Reply

Joy@Yesterfood February 8, 2013 at 5:48 pm

Sherry, I saw this beautiful cake on Foodie Friends Friday, and had to come over to get a closer look at it! I have been craving citrus, and I think this will be the perfect way to indulge it! Thank you so much!
~Joy from Yesterfood

Reply

Sherry Riter February 8, 2013 at 10:27 pm

Thank you Joy! I hope you enjoy it as much as I do especially when it warm….yummmmmm.

Reply

Selene Galindo February 9, 2013 at 2:49 pm

Oh my God!!!! I want to eat this right now! Thanks for sharing and making me drool. Haha!
Selene from restorationbeauty.com

Reply

Sherry Riter February 9, 2013 at 3:27 pm

My pleasure!!! Glad you enjoyed it!

Reply

Diana Rambles February 15, 2013 at 8:51 am

Oh my goodness! I want a piece right now cause I can tell it just melts in your mouth! YUM! I would love you to come join my Pin Me Linky Party that starts in a few minutes at 8am CST. I allow up to 3 links each week!

Reply

Sherry Riter February 15, 2013 at 5:00 pm

Thanks for the link Diana! You’re right too. It DOES melt in your mouth!

Reply

Nichi - The Mandatory Mooch February 21, 2013 at 10:25 am

Looks delicious and so moist. Thanks for linking up to Tasty Thursdays. The next party is live!! http://www.mandatorymooch.blogspot.com/2013/02/tasty-thursdays-29.html
Thanks, Nichi

Reply

Sherry Riter February 21, 2013 at 8:23 pm

My pleasure and thank you for stopping by my blog to check it out!

Reply

April @ The 21st Century Housewife February 23, 2013 at 11:44 am

What a refreshing and delicious cake! I really enjoy cranberries in baking, and the citrus is the perfect foil to their wonderful flavour.

Reply

Sherry Riter February 23, 2013 at 1:06 pm

:D I’m glad you like it!

Reply

Cindy Harris February 25, 2013 at 3:24 am

Yes, my mouth is watering–I really want a slice right now! All my favorite flavors wrapped up in one little slice of bread! Perfect

Reply

Sherry Riter February 25, 2013 at 6:14 am

I hope you enjoy it tremendously when you make it and that you have more self-control than I do. LOL

Reply

Martha Alicia May 3, 2013 at 11:27 am

Amazing pictures!!!!!!!!! Speechless, thank you.

Reply

Sherry Riter May 3, 2013 at 9:16 pm

Thank you so much, Martha!

Reply

Lee December 22, 2013 at 6:46 pm

I tried this. It was amazing. Everyone loved it!!!! My go to desert

Reply

Sherry Riter January 17, 2014 at 1:54 pm

I’m so glad you liked it! Thanks!

Reply

Leave a Comment



"How rare and wonderful is that flash of a moment
when we realize we have discovered a friend."

~William E. Rothschild~



Thank you for taking the time to share your thoughts.
I respond back to all comments.


 

Previous post:

Next post:


Contact · Privacy · Disclosure · Disclaimer

Copyright © 2009-2014 TheRedheadRiter.com · Sherry Riter · All Rights Reserved