Cranberry Bundt Cake with lemon

March 1, 2020Sew White

My Cranberry and Lemon Bundt Cake is a delicious show stopper of a cake. It’s also so easy to make and quick to decorate. If you don’t have a bundt tin this recipe can be used for a normal layer cake too.

Bundt cakes are always a favourite of mine and now I’ve combined some great flavours for a winter cake. The cranberries taste great inside the cake and look beautiful on top. Spending a few minutes to give them that sugared snowy look really is worth it for a show stopper of a cake.

sugar dusted cranberries and lemon slices on top of a golden brown bundt cake drizzled with white icing

This cake is decorated simply but I think looks absolutely beautiful. It was stunning on the table and everyone wanted a slice. The lemon and citrus flavour mixed with the sweetness of the cake and tartness of the cranberries is a combination in heaven.

Top view of the Cranberry and Lemon Bundt Cake topped with dusted cranberries and lemon slices
dusted sugar cranberries for winter cakes

Drizzle icing on the cranberry and lemon bundt cake

For this cake I wanted to drizzle it in a different way than I usually do. I made up a runny icing and using a fork drizzled it everywhere. It looked so beautiful on the cooling rack. I liked this more abstract look. It is also a good way to hide any little bits of damage if some of the cake gets stuck in the tin.

drizzling white icing over the bundt cake

How do I grease the Bundt Tin?

To make sure your cake slips out of the bundt tin easily it’s so important to grease it. I start off with melted butter which I brush on to the tin. I do this twice leaving a few minutes for the butter to harden slightly before the next coat is added.

When I have done the two layers I sieve the flour in to the tin and tap the excess away. This also gives the tin an extra layer to help the cake come out smoothly. This dusting however also is important as it shows anywhere you might have left.

If you see any areas that didn’t get done the first time make sure you go over with the butter layers and flour again. It will then be ready to use

Cranberry and Lemon Bundt Cake

dusted cranberries with slices of lemon on the Cranberry and Lemon Bundt Cake

How to dust cranberries for a cake?

Winter bakes for fresh cranberries on the Cranberry and Lemon Bundt Cake

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5 from 2 votes

Cranberry and Lemon Bundt Cake

My Cranberry and Lemon Bundt Cake is a delicious showstopper cake. It's also so easy to make and quick to decorate. Recipe can be used for a normal cake.
Prep Time20 mins
Cook Time1 hr
Decorating Time30 mins
Total Time1 hr 50 mins
Course: Bakes, Cakes
Cuisine: American, British
Keyword: bundt cake uk, Bundt Cakes, Cranberry and Lemon Bundt Cake
Servings: 16 slices
Author: Sisley White


  • 250 g unsalted butter
  • 220 g golden caster sugar
  • 200 g light muscovado sugar
  • 4 large eggs
  • 350 g lemon yoghurt
  • zest and juice from half a lemon
  • 350 g plain flour
  • 2 teaspoon bicarbonate of soda
  • tiny pinch of salt
  • 100 g fresh cranberries (You can use 150g dried cranberries if fresh are not available)


  • 200 g icing sugar
  • a few drops of water
  • 100 g fresh cranberries
  • 1 lemon


  • Preheat the oven to 180ºC/175ºc fan.
  • Grease the bundt cake tin (or 2 x 6inch round cake tin) with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
  • In a stand mixer cream the butter at room temperature and sugars until pale and fluffy.
  • Add the eggs one at a time and mix together.
  • Mix in the yoghurt.
  • Add in the zest and juice from half of one lemon.
  • In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt.
  • Sieve in the flour gradually and stop when the flour is evenly mixed in.
  • Pour the mix into the prepared tin. Stud with the cranberries and push down slightly so they are covered. This stops the cranberries falling to the bottom of the cake and getting stuck on the tin.
  • Bake for 1 hour or until a skewer comes out clean and the cake starts to pull away from the sides of the tin. Turn it around after 35 minutes to make sure it’s evenly cooked.
  • Leave the cake to cool fully before removing from the tin.
  • Mix the icing sugar with a few drops of water to make an icing and drizzle it over the cake.
  • To make the sugar coated cranberries, take the cranberries and wash them. Place caster sugar in a bowl and place the damp cranberries in. Shake the bowl so the cranberries roll around to get a good coating of sugar on them. Take them out and add to the cake.
  • Using the other half of the used lemon cut small slices and add them to the cake with the cranberries.

Please don’t eat the cranberries from the top of the cake as raw cranberries are very bitter and can cause some stomach upset. The ones inside the cake are fine to eat.

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View my other recipes and see below for more cranberry recipes.

Cranberry and Orange Loaf
My cranberry and orange loaf is a delicious, fruity and moist loaf. Perfect for enjoying freshly baked warm from the oven on a winters day.
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Cranberry and Orange Christmas Cheesecake – No Bake
My delicious Cranberry and Orange Christmas Cheesecake is a beautiful fruity and creamy dessert packed with iconic Christmas flavours.
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Mince pie Bundt Cake
It's beginning to taste a lot like Christmas with my Mince Pie Christmas Bundt Cake. Filled with mince pie filling and spices it's great Christmas bake.
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Christmas Apple and Cinnamon Bundt Cake
This is a delicious bake and a favourite of mine during the festive period. Try my Christmas Apple and Cinnamon Bundt cake.
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White Chocolate and Cranberry Cake
Tis the season to enjoy my delicious white chocolate and cranberry cake. It's fruity, sweet and creamy. Plus oh so delicious.
Check out this recipe
Strawberry Prosecco Cake
Enjoy a slice of my Strawberry Prosecco Cake this summer. It's a fruity light sponge with prosecco drizzle. Made in a Le Creuset Kugelhopf tin.
Check out this recipe

I have added this recipe to this weeks #CookBlogShare round up

Cook Blog Share


  • Chloe Edges

    March 1, 2020 at 7:49 pm

    Another absolute stunner Sisley! Not that I’d expect anything less! And beautiful photographs to boot 5 stars

    1. Sew White

      March 1, 2020 at 8:12 pm

      Thank you so much Chloe. It’s nice to know the photos make it looks appetising. <3

  • Choclette

    March 3, 2020 at 4:50 pm

    That truly is a showstopper Sisley. Just wow. Bundt tins are brilliant for making cakes look extra special, but I think this might be one of the best looking ones yet.5 stars

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