Lemon and Cranberry Layer Cake
Lemon and Cranberry Layer Cake is a vibrant dessert that combines zesty lemon sponge with tart cranberry filling, creating an irresistible treat for any occasion. Its fluffy layers and vivid colors make it not only delicious but also visually stunning, perfect for impressing guests at gatherings or simply indulging in a sweet moment at home.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (room temperature)
- 4 large eggs
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 2 cups fresh or frozen cranberries
- 2 cups powdered sugar (for frosting)
- 1 cup heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Gradually combine dry ingredients with the wet mixture until just mixed. Fold in cranberries gently.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cooling before frosting.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: - For added flavor, consider incorporating vanilla or almond extract into the batter. - To enhance presentation, top with candied lemon slices or fresh berries. - This cake can be stored in the refrigerator for up to five days or frozen in portions for up to three months.