Cranberry Bundt Cake with lemon
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.
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.
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.
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
How to dust cranberries for a cake?
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Cranberry and Lemon Bundt Cake
- 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.
I have added this recipe to this weeks #CookBlogShare round up