Introduction
Lemon Cake with Cranberry Filling is a delightful dessert that perfectly balances the tartness of fresh cranberries with the bright, zesty flavor of lemon. The soft, fluffy lemon cake is complemented by a tangy cranberry filling, making it an ideal treat for special occasions or a festive holiday gathering. This recipe is both refreshing and indulgent, offering a beautiful combination of flavors and textures that will impress any crowd.
Ingredients
For the Lemon Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
1/4 cup freshly squeezed lemon juice
1/2 cup milk
For the Cranberry Filling:
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, for thickening)
For the Frosting (optional):
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
2-3 tablespoons milk (adjust to desired consistency)
How to Make
Step 1: Prepare the Lemon Cake
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