Cranberry Lemon Coffee Cake
A fluffy, moist cake filled with tart cranberries and a refreshing lemon zing, topped with a delicate glaze.
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.