Cranberry Lemon Cake with Lemon Icing
With it's upbeat yellow hue and bright flavour, this Cranberry Lemon Cake recipe is pure sunshine. I love the tart lemon icing drizzled over top.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sour cream
- 2 tbsp finely grated lemon zest from 2 lemons
- 1/4 cup fresh lemon juice from 1 lemon
- 1 tsp vanilla
- 1 cup butter softened
- 1 1/4 cup sugar
- 4 eggs room temperature
- 1 1/2 cups fresh cranberries
- 1/4 cup lemon juice from 1 lemon
- 1 cup confectioners' sugar sifted
Preheat the oven to 325 degrees F. Grease a 9x5-inch loaf pan, or line with parchment paper. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, lemon juice, and vanilla. Set this aside as well.
In the large bowl of a standing mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until fully incorporated.
Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Use a spatula to gently fold in cranberries.
Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the centre comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack. Cool completely before icing.
To make glaze, whisk together lemon juice and confectioners' sugar until there are no lumps. Drizzle over cooled cake.