Cranberry Lemon Cake

"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..."
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by lilsweetie photo by lilsweetie
Ready In:




  • 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 .

Questions & Replies

  1. My daughter has a dairy allergy...can margarine be used to replace butter?


  1. 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
  2. I need help. This recipe did not turn out right for me. The very first time I made it, it was great. I tried to make it again recently and did it just the way I did it before. However the top of the bundt cake came out hard and dark and just started breaking when I inserted a toothpick to check it. It also seemed under-cooked inside and was just unedible. I tried it a second and third time and got the same results. I followed the directions exactly. The only difference when I made it recently is that I used dried cranberries instead of fresh. Could that have messed it up? Appreciate the help.
  3. 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!!
  4. 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!]



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