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
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.
Add eggs. Mix in the lemon zest.
Fold in flour and ground almonds and then stir in the lemon juice.
Pour into loaf pan, scattering a few extra berries over the top.
Bake for one hour, checking for doneness with a toothpick. Cool completely.
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