Lemon Cranberry Cake with Milky Vanilla Frosting

Lemon Cranberry Cake with Milky Vanilla Frosting


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If you love adding lemon to your desserts, this creative recipe is for you! Not only lemon is the star of this dessert, it also comes with fresh cranberries and handmade milk vanilla frosting. Silence the dessert haters with this recipe.

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Time needed

15 min preparation + 45-60 min cooking

Serving Size / Yield

4-6 servings


  • For the cake:
  • 1 cup of fresh cranberries
  • 1 2/3 cup & 1 tablespoon of all-purpose flour
  • ½ cup of unsalted butter, room temperature
  • 1 cup of sugar
  • 2 eggs
  • 1 tablespoon of lemon zest
  • 1 ½ tablespoon of baking powder
  • ¼ teaspoon of salt
  • ½ cup of milk
  • Unsalted peanuts, garnish
  • Milky Vanilla Frosting:
  • 1 teaspoon of unsalted butter
  • 1 ½ cups of sugar
  • ½ cup of milk
  • ½ teaspoon of vanilla extract
  • ¼ cup of unsalted peanuts

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Preheat the oven at 350F. With a 9x5 inch loaf pan, spray the pan with baking spray.
In a small bowl, combine 1 tablespoon of flour and cranberries and set it aside.
In a separate mixing bowl, mix the butter and sugar until it becomes fluffy.
In another separate bowl, combine add the eggs and lemon zest until it is well combined.
Stir together half of the measured flour, baking powder, and salt. Then, add the lemon mixture and mix it together on low speed. Slowly add half of the milk until it is well combined. Continue to add the remaining flour and milk. Add the cranberries into the batter and mix for a good 30 seconds.
Pour the batter into the pan and bake for 45-60 minutes. Let the cake cool for 10 minutes.
Using a small saucepan, melt the butter. Once the butter is melted, add the sugar and milk. Stir the mixture until it starts to bowl. Let the mixture come to boil without stirring. Remove the mixture from the burner and add vanilla. Beat the mixture until it has a nice, milky consistency.
Using a toothpick, gently pierce the top of the cake many times. With a pastry brush, apply the milky vanilla frosting on top of the loaf. Continue to let the cake cool for 15 minutes.

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