Why not brighten your Holiday table with this super easy Cranberry Lemon Bundt Cake. The cake is super moist and tender. It has the perfect balance of tart and sweet with a burst of juicy cranberry and vibrant lemon in every bite.

This holiday season I wanted to create a festive dessert to be the centerpiece of our table. With one stipulation, it had to be easy and it had to include ingredients I already had available. There was no time to make another trip to the store. Looking through the refrigerator I notice I had an extra bag of fresh cranberries and plenty of lemons. So I thought, why not combine them together to create a bright and flavorful bunt cake. One that is moist and tender and loaded with tangy sweet flavors. Well, I must say I hit the mark on every account. This cake was not only delicious but was also a beautiful centerpiece for my table.

Why You Will Love This Cake

Ease: I love an easy dessert. This one fits the bill. This Bundt cake comes together in no time with simple ingredients.
Flavor: With a burst of juicy cranberries and the brightness of lemon, there will be no mistaking what the flavor is.
Texture: This cake is moist and tender with a lightly crispy exterior for the perfect bite.
Appearance: Simple but elegant is the perfect way to describe this cake.

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What You Will Need To Make This Cake

Equipment:

Electric Hand Mixer.: Having a good hand mixer will make the job of blending the ingredients much easier. You can also use a Stand Mixer If that is available to you.
Mixing Bowls: Having a variety of sizes of mixing bowls is helpful when preparing recipes.
Rubber Spatula: Rubber spatulas are great for scrapping the sides of the bowl. The perfect way to make sure you scoop out every bit of batter.
Bundt Pan: Having a good Bundt Pan is crucial for making Bundt Cake. I like to use one with a 10 to 12 cup capacity.
Microplane: This is the perfect way to get a very fine zest.

Ingredients:

Eggs: Having your eggs at room temperature will help them combine into the other ingredients easily.
Sugar: This recipe calls for both Granulated Sugar for the cake and Powdered Sugar For the glaze.
Oil: I prefer Avocado Oil for its neutral flavor, but vegetable oil will work as well.
Butter: I always opt for unsalted butter so that I can control the salt content in my recipes.
Vanilla: I like to use a Pure Vanilla Extract for its intense vanilla flavor
Lemon Zest & Juice: Fresh is always best.
Buttermilk: This will give your Bundt cake a moist texture. Its acidity activates with the leavening agents to give your cake rise.
Flour: All Purpose Flour works best.
Baking Powder & Baking Soda: These are the leavening agents. They will give your cake rise.
Salt: A small amount of salt added to sweet recipes will enhance the flavors in that recipe.
Cranberries: For this recipe I used fresh but frozen will work as well, no need to defrost. Just coat the cranberries in flour. This will prevent them from sinking to the bottom of the pan during the baking process.

Tips For Making This Cake

Having your ingredients at room temperature will allow everything to blend together smoothly.
It is very important to thoroughly coat your bunt pan with cooking spray. This will allow for your cake to be removed easily from the pan
Using a Microplane is the perfect way to zest your lemons. Using a microplane will allow for a very fine zest. Remember zest first before juicing. It will be almost impossible to zest your lemons after they have been juiced.
Remember to coat your cranberries with a small amount of flour before folding into the batter to prevent them from sinking to the bottom of the cake.
Try not to over mix your ingredients. Over mixing will create a denser cake.

How To Store This Cake

You can store the glazed cake in an air tight container at room temperature for up to three days or in the refrigerator for up to one week.

This cake can also be frozen. Just wrap the completely cooled unglazed cake with plastic wrap. Then wrap with aluminum foil. Place in the freezer for up to three months. When ready to use, remove from the freezer and place on the counter to come to room temperature, at least 5 to 6 hours. Once cake is completely defrosted, drizzle on the glaze and serve.