Lemon Cake with Cranberries and Lemon Icing

Abigail baked a cake last night after seeing a photo on Pinterest. Unfortunately, the pin led nowhere, so we googled the recipe name until we found a matching photo. This cake was very lemon-y, and the cranberries were perfect. We'll definitely make this again.

Abigail changed the recipe just a little to accommodate Verne's butter intolerance, and she also left the red food color out of the glaze. Why ruin a great recipe with chemicals?

The link to the original recipe can be found above, and if we could have we would have definitely preferred to use real butter, and her adapted recipe is below.

Lemon Cake with Cranberries and Lemon Icing

For the cake:

1 1/4 c. all purpose flour
1 tsp. baking powder
pinch of salt
1/2 c. non-hydrogenated vegetable shortening 
1 c. raw sugar
2 eggs
1/3 c. sour cream
1 Tbsp finely grated lemon zest
1 1/2 c. fresh cranberries (for the cake and decoration)

For the glaze:

1/4 c. lemon juice

1 c confectioners' sugar, sifted

Instructions:

Preheat oven to 350°. Grease and flour a 1 lb. loaf pan.

In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, and lemon juice. Set aside.

In the bowl of an electric mixer fitted with the flat beater, combine butter and sugar on medium speed, 2-3 minutes. Add the eggs one at a time, beating after each addition until fully incorporated.

Reduce mixer speed and alternatively beat in 1/3 of the flour mixture, followed by half of the sour cream mixture, and repeat, ending with the last of the flour. Stop mixer occasionally and scrape the sides of the bowl. Remove bowl from mixer and fold in one cup of cranberries, saving some for decoration.

Spoon batter into prepared pan and bake 55-60 minutes until the top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Remove the bread from oven and place pan on wire rack to cool 15 minutes before removing bread from the pan. Cool completely before icing.

For the glaze, simply whisk together the lemon juice and confectioners' sugar until there are no lumps. Drizzle over cooled cake.



It makes a delightful breakfast, too!