love those recipes we all grew up with, they are just too good to pass up. Whether you’re serving them for lunch or any other occasion, this lemon and cranberry cake is sure to please.
Because of the high concentration of lemon peel, fresh lemon juice, and tangy lemon glaze, the crumbs are tender and delicate, and the taste is very vibrant.
For a complete preparation, you will need two medium-sized lemons. It is essential that you grate them before juicing them because this step cannot be reversed once it has been done. If you’re thinking of making this cake in a Bundt pan, I don’t think it’s a good idea.
It comes out of a loaf pan without difficulty, but tends to get stuck in a Bundt.
To prepare this recipe, you will need the following ingredients:
°125 ml of whole milk.
°1 tablespoon of grated lemon peel.
°2 tablespoons of fresh lemon juice.
°2 cups all-purpose flour.
°Half a teaspoon of baking soda.
°Half a teaspoon of salt.
°1 cup blueberries, you can use fresh or frozen.
°Half a cup of unsalted butter – soft.
°1¼ cups of granulated sugar.
°2 whole eggs.
°¾ cup confectioners’ sugar.
°¼ teaspoon of packed lemon peel.
°1½ tablespoons of fresh lemon juice.
Step 1 – Set the oven temperature to 350 degrees Fahrenheit and place a rack in the middle of the oven. Spray nonstick cooking spray onto a 9″ x 5″ metal loaf pan. Put parchment paper on the bottom of the tray, then sprinkle it again.
Step 2 – Mix the milk and lemon juice in a small bowl. Leave it for at least 10 minutes while you move forward with the rest of the recipe. (It will get lumpy, but that’s okay.)
Step 3 – Mix the baking soda, salt and 2 cups of flour together in a medium bowl using a whisk. Mix the blueberries with the last 1 teaspoon of the flour in a small bowl. Put them away.
Step 4 – In bowl an electric mixer fitted with paddle attachment, cream the butter with the sugar on about speed. 3 mn, to light and fluffy.
Step 5 – After scraping the sides of the tub, start beating the eggs one at a time, making sure to stir the mixture well after each addition. Again, scrape sides of bowl.
Step 6 – Mix 1/3 of the flour mixture and 1/2 of the milk mixture while the mixer is on low speed.
Step 7 – Beat in another third of the flour mixture, then the rest of the milk mixture, then the rest of the flour mixture, scraping the bowl as needed. Add the floured blueberries to the mixture and mix with a spatula until everything is combined.
Step 8 – After preparing the pan, pour the batter into it and even out the top. Next, place the cake in the oven and bake for 50 minutes, until the top is golden brown and a clean skewer inserted in the center comes out.
Step 9 – Let the cake cool for 10 minutes in the pan, then invert it onto a rack to finish cooling. When the cake has cooled, put it on a serving plate.
+To make lemon shiny, follow the steps mentioned below:
Step 1 – Combine lemon juice, lemon zest, and confectioners’ sugar in a small bowl and stir until combined. It should be a little thicker than you think, about the consistency of molasses or honey. If needed, add additional confectioners’ sugar or lemon juice to form a thick but breakable glaze.
Step 2 – Spread the icing over the surface of the cake using a spatula and let it run down the edges of the cake. Allow 10 to 15 minutes to set before serving. Make your cuts using a serrated edge knife.