If you’ve been stuck with the same old coffee cake, it’s time for a serious upgrade. The tang of fresh cranberries meets the zesty punch of lemon. This isn’t just another dessert; it’s a flavor revolution. Forget the bland and embrace something that hits all the right notes—bright, tart, and a touch of sweetness. Cranberry Lemon Coffee Cake is a bold move for your next brunch or mid-morning treat. The real question is: why settle for anything less when you could have the perfect combination of fruit and cake?

Cranberry Lemon Coffee Cake

Cranberry Lemon Coffee Cake

moka coffee pot
A fluffy, moist cake filled with tart cranberries and a refreshing lemon zing, topped with a delicate glaze.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings
Calories 290 kcal

Ingredients
  

For the Cake

  • All-purpose flour: 2 cups
  • Baking powder: 1 teaspoon
  • Baking soda: ½ teaspoon
  • Salt: ½ teaspoon
  • Granulated sugar: 1 cup
  • Butter: ½ cup softened
  • Eggs: 2 large
  • Vanilla extract: 1 teaspoon
  • Lemon zest: 1 tablespoon
  • Lemon juice: 2 tablespoons
  • Buttermilk: ½ cup
  • Fresh cranberries: 1 cup halved if large

For the Glaze

  • Powdered sugar: ½ cup
  • Lemon juice: 2 tablespoons

Instructions
 

Prepare the Cake

  • Preheat the oven to 350°F (175°C) and grease the pan.
  • Whisk flour, baking powder, baking soda, and salt.
  • Cream butter and sugar until light and fluffy. Add eggs, vanilla, lemon zest, and juice.
  • Mix in the dry ingredients alternately with buttermilk. Fold in cranberries.

Bake

  • Pour the batter into the pan and smooth the top.
  • Bake for 40–45 minutes, or until a toothpick comes out clean.
  • Cool for 10 minutes before transferring to a wire rack.

Make the Glaze

  • Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Notes

Nutritional Information (Per Serving)

  • Calories: 290
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g

Vitamins and Minerals

  • Vitamin C: 12%
  • Calcium: 6%
  • Iron: 5%
  • Vitamin A: 8%
  • Magnesium: 5%

Additional Notes and Tips

  • Don’t skip the glaze; it’s the cherry on top.
  • For a twist, add some poppy seeds to the batter for texture.
  • Store in an airtight container for up to three days, or freeze for later enjoyment.
This cranberry lemon coffee cake proves you can have both elegance and flavor. Why settle for basic?

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