Cranberry Lemon Bundt Cake Recipes
Ingredients
This delicious cake is loaded with all of your holiday favorites. To make this Cranberry Lemon Bundt Cake, you’ll need: 3 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 1 cup unsalted butter, softened, 1 1/2 cups granulated sugar, 4 large eggs, 2 teaspoons pure vanilla extract, 1/2 cup sour cream, 1/2 cup fresh squeezed lemon juice, 1/2 teaspoon freshly grated lemon zest, 2 cups fresh cranberries, 1/2 cup confectioners’ sugar.
Instructions
Preheat the oven to 350F. Grease and flour a 12-cup bundt pan and set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully combined. Beat in the vanilla and sour cream until fully combined. Beat in the lemon juice and zest. Slowly add the flour mixture to the wet ingredients and beat until just combined. Fold in the cranberries.
Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack to cool completely. Dust with confectioners’ sugar before serving.
Nutrition
This Cranberry Lemon Bundt Cake is a delicious and festive treat that is perfect for the holidays. Each slice contains approximately 346 calories, 15.5g fat, 3.5g saturated fat, 49g carbohydrates, 1.2g fiber, 23.7g sugar, and 4.7g protein.
Tips for the Perfect Cake
For the perfect cake, be sure to measure all of your ingredients carefully. Don’t overbeat the batter – this can cause the cake to be dense and heavy. Be sure to use fresh cranberries – frozen cranberries can release too much liquid and throw off the texture of the cake. Allow the cake to cool completely before inverting it onto a cooling rack. This will help ensure that the cake doesn’t stick to the pan.
Serving Suggestions
This delicious Cranberry Lemon Bundt Cake can be served as a dessert or as a sweet treat with coffee or tea. It also makes a great gift for the holidays. Serve the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a truly decadent treat.
Storage
This cake will keep for up to 5 days stored in an airtight container at room temperature. For longer storage, wrap the cake well in plastic wrap and store in the refrigerator for up to 2 weeks. The cake can also be frozen for up to 2 months.
Conclusion
This Cranberry Lemon Bundt Cake is a delicious way to celebrate the holidays. It’s loaded with all of your favorite flavors – tart cranberries, sweet lemon, and buttery vanilla. Use fresh cranberries for the perfect texture and sweetness. Enjoy this delicious cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. This cake also makes a great gift for the holidays.
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