Quick Lemon Cranberry Cake Recipe features a soft, lemon-infused base with a swirl of tart cranberry sauce in the center, with a delightful surprise in every slice. It's the perfect sweet and simple holiday cake that looks stunning with just a dusting of powdered sugar. Perfect for festive gathering or simply enjoying a cozy afternoon, this cake is sure to impress!
If you love this lemon cranberry cake, you'll also love my Lemon Ricotta Cake and Cranberry Coffee Cake, both soft, simple cakes that are perfect for holidays or an easy afternoon treat.
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Jump To
- Ingredient Notes
- Equipment you need to make this recipe
- How to make this lemon cranberry cake:
- How to prevent a Bundt cake from sticking to the Bundt pan?
- What to serve with cranberry desserts recipes?
- Leftover and Storing
- Substitutions & Variations for cranberry lemon cake:
- Expert Tips:
- Some other cake recipes you'll love:
- 📖 Recipe
- Quick Lemon Cranberry Cake Recipe
This Quick Lemon Cranberry Cake is a delightful treat that combines the tartness of fresh cranberries with the zesty brightness of lemon, which makes it an ideal choice for your fall or holiday baking lineup, or for any get together.
The combination of all-purpose flour and whole-wheat pastry flour creates a perfect balance of texture and flavor, while the buttermilk and sour cream add an extra layer of richness. The grated lemon rind and fresh lemon juice (or Limoncello) infuse the cake with a refreshing citrus note that complements the sweet and tart cranberry filling.
Why we love this recipe:
- Bursting with Flavor: The combination of tart cranberries, zesty lemon, and rich vanilla creates an irresistible flavor profile.
- Super soft: Sour cream and butter ensure the cake stays moist and delicious for days.
- Versatile for Occasions: Perfect as a cranberry Christmas cake or for any festive gathering.
- Easy to Make: With straightforward steps, this is a great cake for even beginner bakers to make.
- Beautiful Presentation: The vibrant cranberries make for a stunning dessert centerpiece.
Let's get onto this fabulous BUNDT cake!
Ingredient Notes
Cake Ingredients:
- Granulated sugar: Sweetens the cake and helps to create a tender crumb.
- Oil: Adds moisture and helps keep the cake soft. Use any mild flavored oil. Coconut oil works nicely.
- Unsalted butter: Adds richness and flavor, and helps with the texture. Margarine works fine, if you need to keep it dairy-free.
- Eggs: Provides structure and stability to the cake batter. Make sure they're room temperature.
- Vanilla extract: Enhances the overall flavor of the cake.
- Grated lemon rind: Adds a bright, citrusy flavor to complement the cranberries.
- Fresh lemon juice (or Limoncello): Adds tartness and enhances the lemon flavor.
- All-purpose flour: Forms the base structure of the cake.
- Whole-wheat pastry flour: Adds a slight nutty flavor and extra nutrients.
- Baking powder: Acts as a leavening agent to help the cake rise.
- Baking soda: Works with the baking powder to leaven the cake.
- Sea salt: Enhances the flavors of the other ingredients.
- Buttermilk: Adds moisture and tangy flavor, and helps to soften the cake. You could use a sugar-free dairy-free milk of your choice.
- Sour cream: Adds richness and helps keep the cake moist.
Filling Ingredients:
- Ground ginger: Adds a hint of spiciness and complements the cranberries.
- Ground cinnamon: Adds warmth and spice to the filling.
- Fresh cranberries: Provides tartness and a burst of flavor. If you have frozen cranberries, they will work fine to make the filling.
- Dark brown sugar: Sweetens the filling and adds a deeper flavor.
- Water: Use filtered water to cook the cranberries. Helps to cook down the cranberries.
Equipment you need to make this recipe
- Mixing bowls: This Bundt cake can be made without a hand or stand mixer. Use whatever mixing bowls you have on hand.
- Measuring spoons: You'll need to measure out the leavening agent accurately.
- Mixing spoon: Use whatever spoon you use for to mix cake mixes. A spatula will help you scrape the sides of the bowl and make sure you incorporate the ingredients well.
- Bundt pan: A large Bundt pan is needed for this cake. You could also make a 9-inch round cake.
How to make this lemon cranberry cake:
Here is how to make this beautiful cake (the full recipe is below!):
- Step 1: Make the quick cranberry filling.
- Step 2: Prep your Bundt pan and heat the oven.
- Step 3: Mix the sugar, oil and butter until light and fluffy. Set butter mixture aside.
- Step 4: Add in eggs, vanilla, lemon rind and lemon juice.
- Step 5: Whisk together the flours, baking powder, baking soda and salt. Set flour mixture aside.
- Step 6: Mix together the buttermilk and sour cream. Set buttermilk mixture aside.
- Step 7: Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture.
- Step 8: Spoon half of batter into prepared bundt pan. Spoon cranberry filling on top of the batter, taking care not to go all the way to edge of batter and touch sides of pan.
- Step 9: Spoon on rest of the batter and smooth the top.
- Step 10: Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes.
- Step 11: Remove from pan; cool on wire rack. Dust on confectioner's sugar or a sugar glaze.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
How to prevent a Bundt cake from sticking to the Bundt pan?
Are you hesitant to bake a Bundt because it usually sticks to the grooves of the pan? I have read quite a few baking horror stories in baking groups where the baker has said her cake stuck to the sides of the Bundt pan. I know bakers that gave up on their pans because they flopped too many times.
- My preferred method is completely coat a nonstick Bundt pan with baking spray, and I mean one that has oil and flour.
- In case you don't have any baking spray, you could create a similar coating by just melting some butter. You make a paste with butter and some flour and simply use a pastry brush to coat every crevice and angle of the pan. Simply melt together one tablespoon of butter and combine with one tablespoon flour.
- I have not noticed any difference in the volume in my cakes when I used baking spray, that is just my personal experience. I have also read a baker say in a message group that the spray cakes onto the pan and that could also cause your Bundt to stick. I've personally never had that baking issue.
- To avoid the cake sticking, be sure to wash your Bundt pan VERY well after each use. I wash my pan really well after I bake with it. I scrub around the nooks and crannies (I know, it's annoying to clean a Bundt pan!)I know how you feel!
- Also to note, be sure to let your cake cool in the pan for few minutes before you flip it out. A smaller Bundt will need about 5 minutes. I honestly never time how long I let it cool and I release it while it's still warm.
- If you follow these tips, the cake should easily pop right out of the Bundt pan. No more holding your breath when you flip your pan to see if the cake is sticking or not...I promise!
What to serve with cranberry desserts recipes?
- Cream Cheese Frosting: A rich and creamy topping that complements the tartness of the cranberries.
- Vanilla Ice Cream: A classic pairing that adds a smooth, sweet contrast to the cake.
- Whipped Cream: Homemade whipped cream is so easy to whip up! Or use your favorite ready-made brand.
- Fresh Berries: Serve with a mix of fresh berries like raspberries, blueberries, and strawberries for added.
- Lemon Curd: A tangy and sweet option that enhances the lemon flavor in the cake.
- Powdered Sugar: A light dusting adds a touch of sweetness and a beautiful finish.
- Hot Tea or Coffee: It's always nice to enjoy a slice of homemade cake with a hot cup of tea or coffee. If you're having for breakfast, serve it with a cappuccino!
- Warm Caramel Sauce: Drizzle over the cake for a rich, indulgent treat.
- Yogurt or Sour Cream: A dollop on the side can provide a tangy balance to the sweetness.
- Fruit Compote: A mixture of cooked fruits like apples or pears can add a warm, spiced element.
Leftover and Storing
- To refrigerate: Can leave at room temperature for one day. Best to refrigerate it the next day. Store the cake in an airtight container or wrapped well in plastic wrap for up to 5 days. You can store slices in a zipped lock bag.
- To freeze: Freeze the cake whole or freeze individual slices. Wrap slices with plastic wrap tightly and place in zipped lock freezer bag. Or wrap whole cake very well with plastic cling wrap and aluminum foil. f you freeze slices, you can enjoy a piece whenever you crave something a little sweet. Depending on how well you wrap it, it should freeze fine for 2-3 months. Defrost on counter or in fridge the night before.
Substitutions & Variations for cranberry lemon cake:
1. Flour Variations:
- Gluten-Free: Substitute the all-purpose flour and whole-wheat pastry flour with a gluten-free flour blend. I like to use Bob's Red Mill or King Arthur's Flour 1-1 Gluten-free.
2. Sweeteners:
- Honey or Maple Syrup: Replace the sugar with an equal amount of honey or maple syrup for a natural sweetener. You'll have to reduce the buttermilk slightly to balance the extra liquid.
3. Fats:
- Butter Substitutes: Use margarine or coconut oil instead of butter for a dairy-free option.
- Greek Yogurt: Replace sour cream with Greek yogurt for added protein and a slight tang.
4. Flavor Enhancements:
- Orange Zest: Add 2 teaspoons of orange zest for a citrusy twist.
- Almond Extract: Substitute vanilla extract with almond extract for a nutty flavor.
5. Fruit Variations:
- Dried Cranberries: Use dried cranberries if fresh ones are unavailable. Rehydrate them in hot water or orange juice before using.
- Mixed Berries: Add a mix of berries, such as blueberries or raspberries, for variety.
6. Spice Adjustments:
- Nutmeg: For added warmth and depth of flavor, add ¼ teaspoon of nutmeg.
- Cardamom: For a twist of spice, add ¼ teaspoon of ground cardamom.
7. Baking Modifications:
- Muffins: Make muffins instead of a cake. Pour the batter into muffin tins and spoon on a bit of cranberry in the middle. Adjust the baking time to 20-25 minutes.
8. Toppings:
- Cream Cheese Glaze: Combine cream cheese, powdered sugar, and lemon juice for a tangy glaze.
- Streusel Topping: Add a streusel made of flour, brown sugar, and butter for a crumbly topping.
9. Alcohol-Free:
- Lemon Juice: Use lemon juice instead of Limoncello if you prefer a non-alcoholic version. I had some homemade Limoncello that my mother-in-law made and the flavor is incredible. But freshly squeezed lemon juice works fine!
Expert Tips:
- Room Temperature Ingredients:
- Make sure the butter, eggs, buttermilk, and sour cream are at room temperature before starting. This helps them blend more smoothly into the batter.
- Properly Grease the Pan:
- Use baking spray or grease the Bundt pan thoroughly with butter and dust with flour to prevent sticking.
- Don't Overmix the Batter:
- Mix the ingredients just until combined. Overmixing can result in a dense cake.
- Check Cranberries:
- If using frozen cranberries, do not thaw them. Use them straight from the freezer to cook them.
- Layering the Filling:
- When adding the cranberry filling, avoid spreading it too close to the edges of the batter to prevent sticking.
- Cooling the Cake:
- Allow the cake to cool in the pan a bit before turning it out onto your serving plate. This helps the cake set and reduces the risk of breaking.
- Test for Doneness:
- Use a wooden pick or cake tester inserted into the center of the cake. It should come out clean or with just a few crumbs attached.
- Zesting Lemons:
- When zesting lemons, do not zest the white pith underneath the skin as is very bitter.
- Storage:
- Store the cake in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate or freeze slices in an airtight container or freezer bag.
- Adding Moisture:
- If your cake seems dry, try brushing it with a simple syrup (equal parts sugar and water boiled together) after baking and cooling for added moisture.
- Decorating:
- Dust with powdered sugar or drizzle with a glaze after the cake has completely cooled.
FAQ'S
What makes a Bundt cake different from regular cake?
Bundt cakes are defined by their shape rather than the recipe. Baked in a Bundt pan, these cakes have a distinctive doughnut-like shape with fluted or grooved sides, allowing for more surface area that results in a beautifully crisp crust and moist interior.
Is there a difference between Bundt cake and pound cake?
Yes, there is a difference between a Bundt cake and pound cake. A Bundt cake refers to any cake baked in a Bundt pan, and a pound cake is a type of cake traditionally made with a pound each of butter, sugar, eggs, and flour. Pound cakes can be baked in a Bundt pan, but not all Bundt cakes are pound cakes.
What is the secret to getting a Bundt cake out?
The secret to getting a Bundt cake out smoothly is proper preparation of the pan. Grease it thoroughly with butter or baking spray and dust it with flour or cocoa powder. Allow the cake to cool for 10-15 minutes in the pan before flipping it onto a cooling rack or right onto your serving platter.
Why are Bundt cakes so moist?
Bundt cakes are usually moist because of their dense batter and the design of the pan, which allows for even heat distribution. When you add in ingredients like sour cream, yogurt, or buttermilk, it helps to make the cake even more moist.
Can you use canned frosting for a Bundt cake?
Yes, you can use canned frosting for a Bundt cake. Warm the frosting slightly to make it pourable, then drizzle it over the cooled cake for a quick and easy topping.
How do you cook a Bundt cake?
To cook a Bundt cake, preheat your oven to the specified temperature. Prepare the batter and pour it into a well-greased Bundt pan. Bake according to the recipe's instructions, usually until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10-15 minutes before turning it out onto a cooling rack.
Some other cake recipes you'll love:
📖 Recipe
Quick Lemon Cranberry Cake Recipe
Quick Lemon Cranberry Cake Recipe features a soft, lemon-infused base with a swirl of tart cranberry sauce in the center, with a delightful surprise in every slice. It's the perfect sweet and simple holiday cake or for any get-together that looks stunning with just a dusting of powdered sugar.
Servings: 10 slices
Calories: 384kcal
Equipment
- Stand Mixer optional, batter can be made entirely by hand
Ingredients
For the cranberry filling:
For the cake:
- 1 ½ cups granulated sugar
- ⅓ cup coconut oil or any mild flavored oil
- 6 Tablespoons butter softened, or margarine for dairy free
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- 2 Tablespoons fresh lemon juice I used Limoncello, as I had some homemade on hand
- 2 cups all-purpose flour
- ¾ cup whole-wheat pastry flour could use all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk use dairy-free nut milk, if you like
- 2 Tablespoons sour cream or Greek yogurt (use dairy-free if you like)
Instructions
For the cranberry filling:
- In a small sauce pan, combine cranberries, brown sugar, water, and spices. Cook over medium-high heat, stirring, until the sugar is melted.
- Continue to cook, stirring occasionally, until most of the cranberries have burst, 5 to 6 minutes. Smash down cranberries a little while they are cooking. Set aside to cool while you prep cake batter.
For the cake:
- Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
- Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice (or limoncello).
- In a large bowl, combine flours, powder, soda, and salt; set aside.
- Combine buttermilk and sour cream. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture.
- Spoon half of batter into prepared bundt pan. Spoon the filling on top of the batter forming a ring of the sauce in the middle, taking care not to go all the way to edge of batter and touch sides of pan.
- Spoon on rest of the batter and smooth the top. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes.
- Flip cake out onto your cake platter. Dust on confectioner's sugar or a sugar glaze. Slice and enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use fresh cranberries for the best tart flavor and texture. Frozen works too, but thaw + drain first so the filling doesn't get watery.
- If your filling looks thin, simmer 1-2 extra minutes so it thickens slightly before adding to the pan.
- Let the cranberry filling cool before layering so it doesn't melt the batter and sink.
- Don't spread filling to the edge. Keep it 2-3 cm away from the sides so it stays in the middle and doesn't burn onto the pan.
- For clean layering: add batter, then filling, then batter again, and gently smooth the top without mixing.
- A 10-cup bundt pan is ideal. If your pan is smaller, don't overfill (fill about ⅔-¾ full).
- Bundt pan prep matters: use bundt baking spray or grease + flour every crevice so it releases easily.
- If you skip whole wheat pastry flour, replace it with all-purpose flour 1:1.
- Coconut oil works best when it's soft but not melted hot, so it blends smoothly with sugar/butter.
- Buttermilk substitute: 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
- Let the cake cool in the pan 10 minutes only (too long = sticks, too short = breaks).
- Best finish: dust with powdered sugar or drizzle a simple glaze (powdered sugar + lemon juice).
- Flavor tip: that limoncello swap is amazing, keep it. It boosts the lemon notes without tasting "boozy."
- Storage: keep covered at room temp 2 days, or refrigerate up to 5 days.
- Freezing: slice and freeze in airtight layers for up to 2 months.
Nutrition
Calories: 384kcal | Carbohydrates: 57g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 252mg | Potassium: 99mg | Fiber: 2g | Sugar: 31g | Vitamin A: 266IU | Vitamin C: 0.03mg | Calcium: 87mg | Iron: 2mg
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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