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Lemon-Cranberry Cake Recipe

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This recipe for Lemon-Cranberry Cake is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. unsalted butter
1 1/4 c. sugar (or Splenda for lower calorie cake)
4 eggs
1 tsp. vanilla
2 T. grated lemon peel
3 c. flour
2 tsp. baking powder
1/4 tsp. sea salt
1 c. skim milk
1 c. dried cranberries (tossed slightly in flour)
1/2 c. sifted powdered sugar
2 T. fresh squeezed lemon juice
Directions:
Directions:
Pre-heat oven to 325º. Grease and flour a 10" bundt cake pan.
Beat butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla and lemon peel.
Combine flour, baking powder, and salt in separate bowl. Gradually add dry ingredients into mixture while alternating adding the milk; just until blended. Stir in dried cranberries.
Spoon batter into pan. Bake 55-60 minutes or until toothpick comes out clean.
While cake is hot, combine powdered sugar and lemon juice until sugar dissolves.
Pierce cake all over with a toothpick or serving fork. Spoon glaze evenly over top of cake.
Let cool on cooling rack before removing from pan. May be wrapped and stored at room temperature before serving.

 

 

 

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