Description
The Cranberry Lemon Bliss Cake is a vibrant dessert that combines the tartness of fresh cranberries with the zesty brightness of lemon. Each bite offers a moist, fluffy texture that melts in your mouth, while the sweet-tart flavor profile dances on your palate, leaving you craving more.
Ingredients
Scale
- Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh cranberries, halved
- Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the buttermilk, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the halved cranberries gently to avoid breaking them.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth, then drizzle over the cooled cakes.
Notes
- This cake can be made a day in advance; store it in an airtight container at room temperature.
- Leftover cake can be stored in the refrigerator for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 320
- Sugar: 22 grams
- Sodium: 180 milligrams
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 60 milligrams
Keywords: Cranberry Lemon Bliss Cake, dessert, cake, lemon cake, cranberry cake, zesty cake, moist cake, holiday dessert, sweet-tart cake, easy cake recipe, homemade cake, festive dessert