Cranberry Lemon Cake Recipe

Name: Cranberry Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups fresh cranberries; 1 tbsp of sugar, plus additional 3/4 cup; 1 cup gluten free flour mix (such as Cup4Cup); 1 1/4 tsp baking powder; 1/2 tsp salt; 6 tbsp unsalted butter (3/4 of a stick); 1/2 cup whole milk (can substitute light cream), at room temp if possible; 1 tsp vanilla extract; 1 egg; Zest of 1 lemon (about 2 tsp)

Servings: persons

1 1/4 cups fresh cranberries
1 tbsp of sugar, plus additional 3/4 cup
1 cup gluten free flour mix (such as Cup4Cup)
1 1/4 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter (3/4 of a stick)
1/2 cup whole milk (can substitute light cream), at room temp if possible
1 tsp vanilla extract
1 egg
Zest of 1 lemon (about 2 tsp)

1
Preheat oven to 350 degrees. Coat a 9-inch cake pan or dish with cooking spray.
2
In a small bowl, toss cranberries with 1 tablespoon of the sugar. Set aside.
3
In a large bowl, whisk together the flour, remaining 3/4 cup of sugar, baking powder, and salt.
4
In another bowl or dish, melt the butter in the microwave. Add the milk and vanilla, and whisk to combine. Then, add the egg and whisk once more. If the mixture seizes up (because the milk was too cold) just pop it in the microwave for 10 seconds at a time until the mixture is a liquid.
5
Pour the liquid ingredients into the large bowl with the dry ingredients, and whisk to combine. Add the lemon zest to the batter and whisk again.
6
Pour the batter into the greased cake pan and, if necessary, spread evenly with a rubber spatula. Scatter the sugared cranberries over the top. Sprinkle any excess sugar on top of the cake.
7
Bake for 30 to 35 minutes, until the middle of the cake only jiggles slightly. Allow the cake to cool for at least 20 minutes before slicing.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups fresh cranberries, 1 tbsp of sugar, plus additional 3/4 cup, 1 cup gluten free flour mix (such as Cup4Cup), 1 1/4 tsp baking powder, and more.

Yes, Cranberry Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Lemon Cake

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