Thursday, January 10, 2013

Lemon Cranberry Bundt Cake (half whole wheat)

I LOVE cranberries. They are so tart and tangy and go perfect with lemons and oranges. During the Christmas season cranberries were around $2.50 a package but when I was at the store this week they were around 40 cents a package! I bought a dozen or so and froze them so I can enjoy yummy cranberry treats all year long.

The first thing I made when I got home was this cranberry bundt cake. I wasn't quite sure if using whole wheat flour and only half the sugar most other recipes called for would be a good combination, but I was pleasantly surprised. It turned out perfect. You can't tell there is any whole wheat flour in the cake and the tartness is just to my liking.

Lemon Cranberry Bundt Cake

2 cubes of butter, softened
1 8oz package of cream cheese, softened
1 1/2 cups sugar (plus more for dusting the bundt pan)
3 eggs
1/4 teaspoon almond extract
1 teaspoon vanilla
1 lemon, zested and juiced (reserve 3 tablespoons for the glaze and use the rest in the cake batter)
1 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 cups whole fresh cranberries

3 tablespoons lemon juice & zest
3/4 to 1 cup powdered sugar

Preheat oven 350 degrees

Cream together butter, cream cheese and sugar until smooth. Stir in eggs, almond, vanilla and lemon. Mix in flours, salt and baking powder. Fold in cranberries.

Grease the bundt pan and sprinkle with sugar to prevent the cake from sticking.

Pour batter into pan and bake for 1 hour. Let cool in pan 20 minutes before turning out onto cooling rack.

For glaze, stir together reserved lemon juice & zest with powdered sugar. To make a thinner glaze add milk, to make a thicker glaze add more powdered sugar. Drizzle on top of cooled cake and enjoy!

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