Easiest Lemon Cranberry Cake

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

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.

Prep Time: 15 Min

All purpose flour Granulated sugar Baking powder Baking soda Salt Unsalted butter Cream cheese Zest of lemon Lemon juice Egg Cranberries

Cook Time: 1 HR

Ingredients

STEP 1

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.

STEP 2

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.

STEP 3

Zest the lemon, set aside. Squeeze the lemon juice into a measuring cup & top up with water to reach ¾ of a cup of liquid. Add in the lemon zest & the beaten egg. Mix together.

STEP 4

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.

SWIPE UP FOR THE FULL RECIPE

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