There’s something so delightful about cake, isn’t there? It instantly elevates any occasion, big or small. One of my all-time favorites is the Lemon Cranberry Layer Cake. This recipe is a deliciously tart and sweet treat that brings a pop of color and flavor to the table. I remember the first time I made this cake; it was for my sister’s birthday. She loves tangy flavors, and I thought, “Why not mix in some bright citrus with the tartness of cranberries?” The result was nothing short of magical—it was like sunshine on a plate! Ever since, this cake has become the star of our family celebrations.
The best part about this cake is that it’s not only lovely to look at, but it’s also bursting with flavor. The layers of moist lemon cake paired with that vibrant cranberry filling create a perfect balance. Plus, the creamy lemon frosting draped on top? Trust me, it’s a dream come true for your taste buds. Let’s dive into the ingredients and get to baking!
What’s in Lemon Cranberry Layer Cake?
Cake Flour: This gives the cake a light and tender crumb. I always prefer using cake flour for any layer cake; it makes a noticeable difference. Brands like Swans Down are great!
Sugar: All cakes need sugar to sweeten things up. I use granulated sugar for the perfect balance of sweetness.
Baking Powder: This is our leavening agent. Fresh baking powder is key for that perfectly risen cake!
Salt: A pinch of salt enhances all the flavors, so don’t skip it!
Unsalted Butter: Butter adds richness and flavor. I like my butter at room temperature for easy mixing.
Eggs: We’ll need large eggs, preferably at room temperature, to help with the mixing process and achieving that airy texture.
Whole Milk: Adds moisture and richness to the cake. I usually use full-fat milk for the best results.
Lemon Juice and Zest: This is where the magic happens! Fresh lemon juice and zest deliver an uplifting zing that’s the essence of the cake!
Cranberry Sauce: For the filling, I like using homemade cranberry sauce because it’s less sweet than store-bought and you can control the tartness.
Powdered Sugar: A must for the frosting! It creates that smooth, dreamy texture.
Vanilla Extract: Adds a lovely depth of flavor. Use pure vanilla extract for the best taste.
Is Lemon Cranberry Layer Cake Good for You?
While this cake may not exactly be a health food, there are still beneficial aspects to consider!
Cranberry Sauce: Cranberries are high in antioxidants and vitamins. The tartness from the cranberries also helps to offset some of the sweetness in this cake. Just be mindful of the sugar content when preparing your sauce!
Lemon Juice: Fresh lemons are rich in vitamin C and can help boost your immune system. Plus, those lovely zesty notes not only brighten up the flavor but also can aid with digestion.
That being said, it’s still a cake, so moderation is key! Enjoy a slice when you want to treat yourself—life is too short for no cake!
Ingredients:
– 2 ¾ cups cake flour
– 2 cups granulated sugar
– 1 tbsp baking powder
– ½ tsp salt
– 1 cup unsalted butter, softened
– 4 large eggs, at room temperature
– 1 cup whole milk
– 1/4 cup fresh lemon juice
– 2 tbsp lemon zest (from about 2 lemons)
– 2 cups cranberry sauce (homemade or store-bought)
– 1 cup powdered sugar, for frosting
– 2 tsp vanilla extract
**Serves:** 12-16 slices
How to Make Lemon Cranberry Layer Cake?
1. **Preheat the oven**: Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. **Mix dry ingredients**: In a large bowl, whisk together the cake flour, baking powder, and salt.
3. **Cream the butter and sugar**: In another bowl, cream the softened unsalted butter and granulated sugar until light and fluffy. This should take about 4-5 minutes.
4. **Combine wet ingredients**: Add the eggs, one at a time, beating well after each addition. Then, mix in the lemon juice and zest.
5. **Incorporate the dry mixture**: Gradually sprinkle in the dry ingredients alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined; be careful not to overmix.
6. **Bake the layers**: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. **Cool the cakes**: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
8. **Prepare the frosting**: In a bowl, mix powdered sugar, and vanilla until it reaches a smooth consistency.
9. **Layer the cake**: Once the cake layers are cool, place one layer on a serving plate, spread a layer of cranberry sauce on top, then add the second layer, and repeat. Place the final layer on top.
10. **Frost the cake**: Spread the vanilla frosting evenly over the top and sides of the cake. You can add some extra lemon zest on top for a beautiful finishing touch!
Sweet Tips & Variations!
– **Make it even zippier:** If you want an extra burst of lemon flavor, consider adding some lemon extract to your frosting.
– **Decorative Elements:** Garnish with fresh cranberries and lemon slices for a stunning presentation.
– **Leftover Cranberry Sauce?** You can swirl it into plain yogurt for a breakfast treat or use it as a topping for pancakes or waffles.
– **Storage:** This cake keeps well in the fridge for up to 3 days or can be frozen for up to 3 months. Just wrap it tightly in plastic wrap!
I hope you give this Lemon Cranberry Layer Cake a try. It’s an absolute showstopper for any gathering, and honestly, it’ll make you feel like a baking superstar! I can’t wait to hear how yours turns out, so please share your experiences! Happy baking, my friends!