cranberry lemon cake on a white dish
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5 from 1 vote

Easy Lemon Cranberry Cake Recipe

Two of my favorite flavors come together in this lemon cranberry loaf cake. Drizzled with a lemon glaze, it's the perfect addition to a dessert tray.
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Servings: 48
Calories: 91kcal


Lemon loaf cake

  • 1 cup salted butter softened
  • 1 cup sugar
  • 4 eggs
  • 2 tablespoons lemon zest
  • 2 ¼ cups self-rising flour sifted
  • ¼ cup almond flour
  • 2 tablespoons lemon juice or juice of one lemon
  • 2/3 cup fresh cranberries


  • 4 tablespoons lemon juice or juice of two lemons
  • 1 cup powdered sugar


  • Preheat oven to 350 degrees. Use the butter wrappers to grease a loaf pan or use a bit of neutral-flavored oil.
  • Using a stand mixer or hand mixer, cream together the butter and sugar.
    beaters in a white bowl, creaming sugar and butter
  • Add eggs. Mix in the lemon zest.
    adding eggs in cake batter
  • Fold in flour and ground almonds and then stir in the lemon juice.
  • Add cranberries.
    cranberries on top of cake batter
  • Pour into loaf pan, scattering a few extra berries over the top.
  • Bake for one hour, checking for doneness with a toothpick. Cool completely.

Make the glaze

  • Mix lemon juice and powdered sugar to make a glaze. Add additional lemon juice if a thinner glaze is desired. Drizzle over the top of the lemon cake.
    cranberry lemon cake on a white dish


Makes 48 servings.
Cut loaf into 8 slices and then cut each slice into 6 bars. This makes the perfect size for serving on a holiday dessert tray or cookie platter.
To freeze: Wrap unglazed loaf in waxed paper and then aluminum foil. 


Calories: 91kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 39mg | Potassium: 15mg | Fiber: 1g | Sugar: 7g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg