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    Home » Breads

    December 19, 2020

    Easiest Lemon Cranberry Cake Ever

    Jump to Recipe·Print Recipe

    Cranberry cake has always been synonymous with the Holidays to me. The tart, tangy cranberries are the perfect complement to a creamy, moist cake brightened by citrus. When I couldn’t find our family’s classic Cranberry Cake recipe I begin testing recipes and played around ingredients to come up with the closest possible resemblance to our family favorite. In my opinion a good Cranberry Cake needs cream cheese. This is truly the Easiest Lemon Cranberry Cake Ever. Only one bowl and no stand mixer needed!

    Cranberry Cake
    Kids love this Lemon Cranberry Cake

    My Easiest Lemon Cranberry Cake Ever also travels beautifully and is a great gift for neighbors and friends. Just make sure to keep an extra loaf for yourself. It keeps well on the counter and can be enjoyed a slice at a time over the holidays.

    Equipment Needed:

    1 large mixing bowl

    Whisk

    Large spoon

    Zester

    2 cup measuring cup

    9x5 inch loaf pan or an 11x3 terrine like our family's Le Creuset

    Cake Ingredients:

    • 2 Cups All purpose flour
    • 1 Cup granulated sugar
    • 1 ½ tsp baking powder
    • ½ tsp baking soda
    • 1 tsp salt
    • ⅓ cup unsalted butter, cold, cut into chunks + an additional tbsp for greasing the pan
    • ¼ cup cream cheese
    • Zest of 1 lemon
    • ¾ cup of lemon juice (juice of one lemon with water added )
    • 1 large egg, beaten
    • 1 ½ cup whole cranberries
    Lemon Cranberry Cake
    Toddler-friendly recipe

    Instructions

    Pre-heat oven to 350F. Grease a 9x5 inch loaf pan or 11x3 terrine pan with the tbsp of butter

    Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. (Kids love to help with this!).

    Add the chucks of butter and cream cheese into the dry mixture. Use your fingers to break up the pieces into small bits until the batter takes on a grainy texture.

    Zest the lemon, set aside. Squeeze the lemon juice into a measuring cup  (the 2 cup size at least) and top up with water to reach ¾ of a cup of liquid. Add in the lemon zest and the beaten egg. Mix together.

    Pour egg mixture into the dry ingredients and lightly mix together with a spoon. You don’t want to mix too much or the batter becomes tough! Fold in the cranberries.

    Cranberry Cake
    9x5 inch Loaf pan

    Pour the batter into your loaf pan and bake for 1 hour. (Note if you are cooking in a cast iron terrine reduce cooking time to 50 minutes). Stick a cake tester (or a knife)  into the center of the cake, if it comes out clean then the cake is done.

    Remove cake from the oven and allow to cool in the pan for 15 minutes. Then turn the cake out of the pan – running a knife around the pan to loosen the sides – and let cool entirely on a cooling rack.

    Lemon Cranberry Cake

    Serving the Lemon Cranberry Cake

    You can choose to glaze this cake to make it look even more festive, but I believe it is sweet enough without it. The Easiest Lemon Cranberry Cake Ever is also the yummiest.

    Au plaisir,

    Le Chef's Wife

    P.S. If you are new at baking - try out my Baguettes for Beginners Recipe - learning to bake baguettes in your own home is a wonderful gift.

    Le Chef's Wife logo
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    Easiest Lemon Cranberry Cake Ever

    • Author: lechefswife
    • Prep Time: 15mins
    • Cook Time: 60
    • Total Time: 1 hour 15 minutes
    • Yield: 10 portions 1x
    Print Recipe
    Pin Recipe

    Description

    Truly the Easiest Lemon Cranberry Cake Ever! Tart, tangy cranberries are the perfect complement to a creamy, moist cake brightened by citrus.


    Ingredients

    Scale

    2 Cups All purpose flour

    1 Cup granulated sugar

    1 ½ tsp baking powder

    ½ tsp baking soda

    1 tsp salt

    ⅓ cup unsalted butter, cold, cut into chunks + an additional tbsp for greasing the pan

    ¼ cup cream cheese

    Zest of 1 lemon

    ¾ cup of lemon juice (juice of one lemon with water added)

    1 large egg, beaten

    1 ½ cup whole cranberries


    Instructions

    Instructions

    Pre-heat oven to 350F. Grease a 9x5 inch loaf pan or 11x3 terrine pan with the tbsp of butter

    Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. (Kids love to help with this!).

    Add the chucks of butter and cream cheese into the dry mixture. Use your fingers to break up the pieces into small bits until the batter takes on a grainy texture.

    Zest the lemon, set aside. Squeeze the lemon juice into a measuring cup  (the 2 cup size at least) and top up with water to reach ¾ of a cup of liquid. Add in the lemon zest and the beaten egg. Mix together.

    Pour egg mixture into the dry ingredients and lightly mix together with a spoon. You don’t want to mix too much or the batter becomes tough! Fold in the cranberries.

    Pour the batter into your loaf pan and bake for 1 hour. (Note if you are cooking in a cast iron terrine like in the photo – reduce cooking time to 50 minutes). Stick a cake tester (or a knife!)  into the center of the cake, if it comes out clean then the cake is done.

    Remove cake from the oven and allow to cool in the pan for 15 minutes. Then turn the cake out of the pan – running a knife around the pan to loosen the sides – and let cool entirely on a cooling rack.

     

    You can choose to glaze this cake to make it look even more festive, but I believe it is sweet enough without it.


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    Bonjour. If you are looking for French Recipes, made simple, you are in the right place! I translate the fancy cooking of my French Chef husband into easy-to-follow recipes that busy people with no culinary training, like me, can cook. From French Baguettes to French Riviera classic recipes, I invite you to learn French cooking with me.

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