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🍰 Lemon Bundt Cake with Cranberries

355 kcal · 30 min · 4 servings

Lemon Bundt Cake with Cranberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Cut the lemons in half and squeeze out the juice.
  3. 3. Place the cranberries in a bowl.
  4. 4. Pour the sour cherry nectar and 2 tablespoons of lemon juice over the berries.
  5. 5. Let the cranberries soak for at least 30 minutes.
  6. 6. Drain the berries and set the juice aside.
  7. 7. Put butter, sugar, and salt into a separate bowl.
  8. 8. Beat the mixture until creamy using a hand mixer and whisk.
  9. 9. Add the eggs.
  10. 10. Stir until the sugar has completely dissolved.
  11. 11. Mix flour and baking powder in a small bowl.
  12. 12. Alternately add the flour mixture and the milk to the batter.
  13. 13. Also add the lemon juice alternately.
  14. 14. Gently fold the soaked cranberries into the batter.
  15. 15. Grease a 22 cm diameter Bundt cake pan.
  16. 16. Pour the batter into the pan.
  17. 17. Bake the Bundt cake in the oven for about 50 minutes.
  18. 18. Whisk powdered sugar with 3 tablespoons of lemon juice for the glaze.
  19. 19. Turn the Bundt cake out of the pan.
  20. 20. Pour the glaze over the cake and serve.

Nutrition per serving