Dessertsbiggerbolderbaking4.7
Cranberry Orange Cake Recipe with Lemon Glaze
My Cranberry Orange Cake with Lemon Glaze uses classic ingredients and spices like cranberry, orange, and cardamom for a truly seasonal experience.
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- food processor
- bowl
- whisk
📝 Preparation Steps
1
For the Cranberry Cake
2
Preheat oven to 350°F (180°C). Grease and line a 9-inch spring form pan.
3
Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
4
In a large bowl, mix together flour, cinnamon, salt, cardamon, baking powder, and baking soda in a medium bowl and set aside.
(8oz/225g) cranberries, fresh or frozen2 cupssalt1 teaspoonbaking powder1 teaspoon
5
In a separate large bowl, whisk together the sugars, oil, and eggs. Lastly stir in sour cream, orange zest, lemon zest, vanilla, orange juice and the chopped cranberries.
6
Whisk the wet into the dry until just combined. Pour batter into the prepared pans.
7
Bake for ⏱️ 50-60 minutes or until a toothpick inserted into center of cake comes out clean. Let loaves cool in pans for ⏱️ 10 minutes the transfer to a wire rack.
8
For the Lemon Glaze
9
Whisk powdered sugar, lemon zest, and lemon juice in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about ⏱️ 1 hour. I like to do this when the loaf is still warm as I feel it soaks into the loaf better.
10
Serve at room temperature. This cake just gets better with time. It can be made 2 days ahead of time. Store airtight at room temperature for up to 4 days.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...