My mother is usually saying that I don't bake much for her. The fact that we live in different cities may have something to do with that. But recently, due to some work, I had to stay back in Pune for almost two weeks. Wouldn't get a better chance than that! So besides some Caramel Ice- cream, I made this Cranberry Lemon Cake one afternoon.
This cake is just so fresh! The lemon really shines through, and cranberries are my favorites anyways. I was lucky to sneak myself a slice early on, because it was gone the same day!
Cranberry lemon cake
Recipe from Technicolor Kitchen
2/3 cup (150g) unsalted butter, softened
1 ½ cups (300g) caster (superfine) sugar
3 tablespoons lemon juice
2 tablespoons freshly grated lemon zest
¼ teaspoon vanilla
3 cups (420g) all purpose flour
2 teaspoons baking powder
1 ½ teaspoons salt
1 cup (240ml) milk
2 cups (220g) dried cranberries
½ cup (70g) icing sugar, sifted
½ cup (60ml) lemon juice
Preheat oven to 180°C/350°F. Coat 4 mini loaf pans with vegetable cooking spray.
In a large bowl cream the butter and sugar until fluffy. Beat in the lemon juice, zest, eggs and vanilla until well combined.
In another bowl stir together the flour, baking powder, and salt. Add alternately with the milk to the egg mixture, beating just until combined after each addition. Fold in cranberries.
Divide batter among prepared pans and bake for 30-40 minutes if making mini-loaves. Remove to a wire rack, but leave in the pans.
Make the glaze: in a small bowl combine the sugar and the lemon juice. Pour over the hot loaves and allow to cool completely before carefully removing from pans. Wrap tightly to store.