Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1 Tsp. baking powder

  3. 1 tsp. salt

  4. 1-2/3 cups sugar

  5. 3/4 cup unsalted butter softened

  6. 3 large eggs

  7. 2 tsp. finely grated lemon peel

  8. 2 tsp. freshly squeezed lemon juice

  9. 3/4 cup buttermilk

  10. 3 to 3-1/2 cups fresh cranberries icing sugar for dusting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Butter and flour a 10 inch/12 cup Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. Using an electric mixer, beat 1-2/3 cup sugar and butter in a large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in lemon peel and juice. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in cranberries. Spoon batter evenly into prepared pan. Bake for approximately 10 hour and 10 minutes until cake tests done. Cool cake on wire rack for 10 minutes. Turn cake out onto rack to cool completely. Brush off any excess flour with pastry brush. Transfer to serving plate; wrap with foil or plastic wrap and store at room temperature overnight. Dust with icing sugar just before serving. Yield: serves 12


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