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–+ servings
Cranberry Lemon Cake

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 accompanying the fresh cranberries.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling 10 minutes
Total Time 1 hour 20 minutes
Course Bread, Breakfast, Dessert, Sweets
Cuisine American
Servings 24 slices

Equipment

Ingredients
  

Cake

  • 3 c whole wheat flour
  • 2 tsp baking power
  • 1 c butter, softened 2 sticks of butter
  • 1 ½ c Sugar
  • 4 eggs
  • 2 tsp salt
  • 1 c 2% milk
  • 2 c dried cranberries or 1 (16oz) bag of fresh
  • 2 tbsp grated lemon zest
  • 3 tbsp lemon juice

Glaze

  • ¼ c powdered sugar
  • ¼ c lemon juice

Instructions
 

Cake

  • Preheat oven to 350 degrees and grease a bundt cake pan
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest.
  • Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk.
  • Fold in cranberries
  • Pour into bundt cake pan and back for 50-55 minutes or until the toothpick inserted in the center comes out clean
  • Allow 10 minutes to cool before removing from pan and moving to a wire rack to cool completely.

Glaze

  • Whisk powdered sugar and lemon juice until sugar is dissolved.
  • Spoon over the bread before placing on wire racks to cool completely
Keyword Bundt Cake, cranberry bread, Cranberry Cake, Cranberry Dessert, Cranberry Lemon, Cranberry Lemon Cake, lemon cranberry, Lemon Cranberry Cake, Whole Wheat, Whole Wheat Cake
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