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Cranberry Bundt Cake with Lemon

My Cranberry and Lemon Bundt Cake is a delicious showstopper of a cake. It's also so easy to make and quick to decorate. This recipe can also be used to create a normal layer cake in time for Christmas.
Course Bakes, Cakes
Cuisine American, British
Keyword bake, bundt cake uk, Bundt Cakes, cake, Cranberry and Lemon Bundt Cake, Nordic ware
Prep Time 20 minutes
Cook Time 1 hour
Decorating Time 30 minutes
Total Time 1 hour 50 minutes
Servings 16 slices
Calories 305kcal
Author Sisley White


  • Nordic Ware bundt tin
  • or 2x 8 inch cake tin
  • Mixer
  • Mixing bowl
  • pastry brush
  • microwave proof bowl
  • sieve
  • measuring jug
  • weighing scales
  • knife


  • 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 8 inch 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.
  • Measure and 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.


The leftover cake will last 3-4 days in an air tight container in a cool place.


Calories: 305kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 158mg | Potassium: 68mg | Fiber: 1g | Sugar: 25g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg