Truly the Easiest Lemon Cranberry Cake Ever! Tart, tangy cranberries are the perfect complement to a creamy, moist cake brightened by citrus.
2 Cups All purpose flour
1 Cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1/3 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
Pre-heat oven to 350F. Grease a 9×5 inch loaf pan or 11×3 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.