I am loving cooking with my toddler. He was very excited to help with this cake, and we all loved that it was not ultra sweet. The cranberries and lemon make it a very bright cake, even for the winter.
You will need:
- 2 sticks unsalted butter, room temperature
- 1 c sugar
- 1 c packed brown sugar
- 4 eggs
- 2 t vanilla extract
- 1 t baking powder
- 1 t ground cinnamon
- 1/4 t ground ginger
- 1/4 t ground nutmeg
- 1/4 t ground cloves
- 1/4 t salt
- 2 1/2 c flour
- 1/2 c sour cream
- 12 oz fresh cranberries, picked through to discard any that have gone soft
- 1 lemon, zested and juiced
- Approx. 1 c powdered sugar
Then you will…
- Preheat your oven to 350 degrees. Grease a bundt pan with nonstick cooking spray.
- In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
- Mix in the eggs, vanilla, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Mix in half of the flour and the sour cream.
- Mix in the remaining flour.
- Fold in the cranberries.
- Spread into the prepared bundt pan.
- Bake for 45-60 minutes or until golden on the sides. A tester in the middle should come out clean.
- Allow to cool for 15 minutes before inverting onto a serving plate.
- Allow to cool another 15 minutes before icing.
- In a small bowl, combine the lemon zest and juice with the powdered sugar to make a smooth glaze. Drizzle over the cake before serving.