Prep 10 mins
Cook 40 mins
I love the tart taste of Cranberries and Lemons... So I had to make something with both together... Perfectly Tart and not too sweet... and so easy to make... my kids love them too! a perfect combination...
- 2 eggs (beaten)
- 1⁄2 cup butter (softened)
- 1 1⁄2 cups sugar
- 1 teaspoon vanilla
- 1 lemon, zest of
- 1 lemon, juice of
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 2 -3 cups cranberries (use the lesser amount if you don't like them as tart as I do)
- Beat together eggs, butter, sugar and vanilla.
- Mix in Lemon zest and juice.
- Add flour and baking powder and mix well.
- Fold in cranberries.
- Pour into 9 x 9 cake pan (the batter will be thick).
- Bake at 350 degrees 40-45 minutes .
I had made these into mini bundt cakes, and got 6 of them. They took 37 minutes in the oven. I had used dried cranberries and used the whole package which was 3 cups. The flavors of the lemon and the cranberries were excellent, a wonderful balance of tartness. I had gotten 1/2 cup of lemon juice with my lemon that was put into the mix. I had put a lemon glaze on top of the bundt cakes and it added a very nice extra lemon taste. And I found they definitely need to be served warm because it makes them taste really moist. Thanks for sharing your recipe paxye
PERFECT recipe. My only mod is cutting the sugar to 1 cup. When I want to make it lower fat I sub yogurt for the butter. Thank you!!
First of all I gotta say, it's nice to know another one who loves a cranberry & lemon combo ~ AND, you have a great recipe here! I made sure that I used a large lemon along with 3 full cups of frozen cranberries! Believe it or not, I made this intending to give it as a gift, but then decided to keep it all to myself (well, myself & my other half, but that just means that I get to eat most of it!)! This recipe goes into my several of my special cookbooks! Thanks, much, for sharing it! [Made & reviewed in Tag It RED!]