Whole Wheat Cranberry Lemon Cake

This zesty and beautiful cranberry lemon cake will keep your taste buds alive with the zing of the fresh lemon zest accompanied by fresh cranberries. The whole wheat gives you added fiber, and more so you don't have the guilt after having a slice of this heavenly cake.

Jump to:

• What Are the Nutritional Differences Between Dried Cranberries vs. Fresh?
• What are the Benefits of Cranberries?
• The Benefits of Whole Wheat:
• Tips for Making Cranberry Lemon Cake:
• Options for Cranberry Lemon Cake:
• How do you know when the Cake is Baked?
• How Do You Store The Cranberry Lemon Cake?
• Other Cranberry Recipes You May Enjoy:
• Whole Wheat Cranberry Lemon Cake

What Are the Nutritional Differences Between Dried Cranberries vs. Fresh?

Per WebMD, a serving is 1 cup of raw berries or a quarter cup of dried. Nutritionally, those servings are different because the dried berries have more sugar.

What are the Benefits of Cranberries?

1. They help with urinary tract health
2. It may help with gut health
3. They keep your mouth healthy
4. Good for your heart
5. Fights cancer
6. For weight loss
7. Lung inflammation
8. Anti-drug

The Benefits of Whole Wheat:

1. Good for your bones
2. Carbohydrate Metabolism
3. Powerful Antioxidant
4. Diabetic Friendly
5. Good for Brain
6. Rich in Folic Acid
7. Helps prevent Anemia
8. Good for your skin
9. Good for your eyes
10. It provides an excellent energy source for your body.

Tips for Making Cranberry Lemon Cake:

1. Use wet ingredients at room temperature. This ensures that the batter mixes together quickly and evenly so the lemon pound cake becomes fluffy and moist.
2. Chop the cranberries. Chopping the cranberries reduces the tartness you might taste biting into a whole cranberry (regardless of whether it’s cooked!).
3. Coat the cranberries with a tablespoon of flour before folding them into the batter. This ensures they don’t all fall to the bottom of the loaf pan after baking. It’s optional, though.
4. Cover the pound cake loosely with aluminum foil halfway through baking. This is only necessary if you notice the top and sides start to brown before the cake bakes through.
5. Freeze extra cranberries to make the recipe again later. Because you’ll use fewer cranberries than you can traditionally buy in an 8 or 12-ounce bag, recipes like this one that can be made with frozen cranberries are so useful!

Options for Cranberry Lemon Cake:

• Add More Sweetness: You can add 1-cup of white chocolate chips.
• Add a Crunch: Add 1 cup of chopped walnuts for added nutrition.

How do you know when the Cake is Baked?

The cake will take around 45 minutes to bake. To check that it is done, insert a toothpick; if it comes out clean, it is ready. If it doesn’t, bake the cake a little longer and test it again until the toothpick comes out clean.

How Do You Store The Cranberry Lemon Cake?

Counter and Fridge: Once completely cooled, cut it into slices and transfer it to an airtight container. It will keep for a few days and extend slightly if you refrigerate it.

Freezing: You can also freeze the cake by wrapping the entire loaf in foil after completely cooling it and putting it in a freezer-safe bag. It will last up to 3 months.

Other Cranberry Recipes You May Enjoy:

• No Bake Cranberry Cheesecake Balls
• Cranberry Orange Cookies