Lemon Cranberry Bundt Cake

This post comes from our contributor Jill of a Better Happier St. Sebastian.

Lemon Cranberry Bundt Cake
serves 12-14

For the cranberries:
1 1/2 cups fresh cranberries
Grated zest from one lemon
1/4 cup granulated sugar

For the lemon cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
4 eggs, at room temp
1 teaspoon lemon extract
juice from one lemon
1 cup fat-free milk

Preheat oven to 350°, and prepare a bundt pan with butter and flour. Over medium heat in a small saucepan, heat the cranberries until they release juices, stirring occasionally. Add 1/4 cup sugar and lemon zest. Continue stirring until the mixture reduces, about 10 minutes. Let cool completely. In a large bowl combine the flour, baking powder, salt and set aside. Using a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, until well incorporated. Stir in lemon extract, and lemon juice. Add flour mixture alternately with the milk, beating until smooth. Pour half the cake batter into prepared bundt pan. Add cranberry mixture evenly on top, and pour remaining cake batter. Bake for 60 minutes, until edges have browned and the cake is cooked through. Cool in the pan for 10 minutes, then transfer to a wire rack. Cool another 10 minutes before topping with cranberry jam (recipe below).

Lemon Cranberry Bundt Cake

Lemon Cranberry Bundt Cake

Cranberry Jam Topping
2 generous cups of fresh cranberries
1/2 cup sugar
1/4 cup lemon juice
1/2 cup water

Pulse the fresh cranberries in a food processor until finely chopped. In a small saucepan over medium heat, add the cranberries and stir until they release juices. Let the cranberries reduce for a few minutes, stirring occasionally. Whisk in sugar, and lemon juice. Slowly add the water, stirring until completely smooth. Cover, reduce the heat and simmer for 10 minutes, until the mixture has thickened. Continue whisking over heat until it reaches a jam consistency. Add extra water, one tablespoon at a time if needed. It should be thick, but spreadable. Remove from heat, and spread on top of cranberry bundt cake.

Lemon Cranberry Bundt Cake

Lemon Cranberry Bundt Cake

Lemon Cranberry Bundt Cake

For more of Jill’s recipes visit her blog A Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog!

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9 years ago

This. Looks. Incredible. YUM!

9 years ago

Oh man. I´d.like.one.right.now.please.yes.thank.you.yum.


9 years ago

Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!

9 years ago

Yum! This looks great.

9 years ago
9 years ago

Bundt cake is my favorite. Now I’m hungry!!


9 years ago

yum love this healthy version of my fav dip!

9 years ago

A delicious option for a family favorite. Thank you…

9 years ago

I made this for my FMIL’s bday yesterday and it was a HIT!! The jam on top is to die for… love a good seasonal flavor :)

9 years ago

Looks delicious, but is it possible to make with another berry? Here in Brazil is almost impossible to find cranberries, maybe straberries goes just fine?!

9 years ago

Oh my goodness. 1000x yumm.
xoxo Kennedy
Northern Indigo