Lemon Ginger Oatmeal Cake W/Cranberries Recipe

Name: Lemon Ginger Oatmeal Cake W/Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ginger, finely chopped, or grated; 1 cup sugar, divided; 2 tablespoons lemon juice; 1 cup dried cranberries; 1 tablespoon lemon rind, grated; 1 ½ cups all-purpose flour; ½ cup natural bran; ½ cup quick-cooking oats; ¼ teaspoon baking soda; 1 12 baking powder; 1 teaspoon salt; ½ cup butter, softened; 2 large eggs; 1 cup buttermilk; 2 cups icing sugar; ¼ cup milk; ¼ cup candied chopped ginger (optional, I did not use)

Servings: persons

1 tablespoon ginger, finely chopped, or grated
1 cup sugar, divided
2 tablespoons lemon juice
1 cup dried cranberries
1 tablespoon lemon rind, grated
1 ½ cups all-purpose flour
½ cup natural bran
½ cup quick-cooking oats
¼ teaspoon baking soda
1 12 baking powder
1 teaspoon salt
½ cup butter, softened
2 large eggs
1 cup buttermilk
2 cups icing sugar
¼ cup milk
¼ cup candied chopped ginger (optional, I did not use)

1
Preheat overn to 375F butter a 9-inch cake pan and line the base with parchment paper.
2
Set aside.
3
Place ginger, 1/4 cup sugar and lemon juice in small pot over medium heat and simmer, stirring until sugar has melted and mixture is hot.
4
Remove from heat and stir in cranberries and lemon rind.
5
Set aside.
6
In bowl - combine flour, bran, oats, baking soda, baking powder and salt.
7
Set aside.
8
Beat together butter and remaining 3/4 cup of sugar until light and fluffy.
9
Add eggs one at a time and beat well.
10
Beat in half of flour mixture, then buttermilk, then remaining flour mixture and beat until combined.
11
Stir in cranberry mixture.
12
Spoon batter into prepared pan and bake for 40 minutes or until a cake tester comes out clean.
13
Let pan cool for 10 minutes, then remove from pan, peel off parchment paper and allow to cool fully on a cooling rack.
14
Whisk together icing sugar and milk until it forms a thin icing.
15
Drizzle over cake in a cross hatch pattern and sprinkle with chopped candied ginger - if using.
16
Enjoy!

1366

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 tablespoon ginger, finely chopped, or grated, 1 cup sugar, divided, 2 tablespoons lemon juice, 1 cup dried cranberries, and more.

Yes, Lemon Ginger Oatmeal Cake W/Cranberries 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.

That's it — enjoy your meal!

Lemon Ginger Oatmeal Cake W/Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions