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Glazed Cranberry-Lemon Cake

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Fresh cranberries and bright lemon zest and juice add refreshing qualities to this butter-rich cake. As the cake bakes, the cranberries are transformed into a sweet-tart compote-like topping. A simple lemon glaze makes a stunning finish.

 

Glazed Cranberry-Lemon Cake

1⁄3 cup (2 1⁄2 oz./75 g) firmly packed light brown sugar

3 cups (12 oz./375 g) cranberries

2 1⁄2 cups (12 1⁄2 oz./390 g) all-purpose flour

2 1⁄2 tsp. baking powder

1⁄2 tsp. baking soda

1 tsp. kosher salt

1 1⁄2 cups (12 oz./375 g) granulated sugar

2 lemons

3⁄4 cup (6 fl. oz./180 ml) buttermilk

1 1⁄2 tsp. pure vanilla extract

3⁄4 cup (6 oz./185 g) unsalted butter

3 large eggs

1 cup (4 oz./125 g) confectioners’ sugar, plus more as needed

Preheat the oven to 350°F (180°C). Generously butter a 3-qt (3-l) Bundt pan. Sprinkle the brown sugar in the bottom of the pan, then distribute the cranberries over the sugar.

Sift the flour, baking powder, baking soda, and salt together into a bowl. Place the granulated sugar in the bowl of a stand mixer. Finely grate the zest from the lemons over the sugar and mix briefly. Juice the lemons and strain the juice into a small bowl. In a liquid measuring cup, combine 2 Tbs. of the lemon juice, the buttermilk and the vanilla; reserve the remaining lemon juice.

Add the butter to the bowl with the sugar and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the eggs one at a time. Reduce the speed to low and add the dry ingredients in 3 batches, alternating with the lemon-buttermilk mixture in 2 batches. Increase the speed to medium-high and beat for 2 minutes.

Scrape the batter into the pan and spread it evenly over the cranberries. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then invert the cake onto a plate and let cool completely.

In a bowl, whisk together the 1 cup confectioners’ sugar and 1 1⁄2 Tbs. of the reserved lemon juice until thick and smooth. Test the consistency by drizzling a bit of glaze over the cake. If it runs off the cake, whisk in a little more confectioners’ sugar; if it sits on the cake without moving, whisk in a little more lemon juice. Drizzle the glaze over the cake and let set for at least 15 minutes before serving.

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