Best Glazed Cranberry Lemon Cake Recipes

CRANBERRY-ORANGE CAKE WITH LEMON GLAZE

Steps:

• If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature., Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate., Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.

LEMON-OLIVE OIL CAKE WITH CRANBERRY GLAZE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line with parchment paper.
• In a medium bowl, whisk the flour, almond meal, salt, baking powder, baking soda, poppy seeds and lemon zest. In a small bowl, whisk the lemon juice and yogurt until very smooth. In a large bowl, whisk the granulated sugar and olive oil until combined, then whisk in the eggs, one at a time, whisking well after each addition. Stir in the almond extract. Whisk in the flour mixture in three batches, alternating with the yogurt mixture in two batches, whisking well after each addition.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
• Meanwhile, make the glaze: Combine the cranberries and water in a small saucepan over low heat and cook, smashing the cranberries with a rubber spatula as needed, until they start to break down and release their juices, 5 to 10 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids with the rubber spatula and scraping off the bottom of the sieve. Add the confectioners' sugar and salt and mix until the glaze is smooth and spreadable. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water. If it's too thin, add a pinch of confectioners' sugar.
• Spread the glaze over the top of the cake, allowing some to drip down the sides. Decorate as desired.

LEMON ALMOND CAKE WITH CRANBERRY GLAZE

Steps:

• For the lemon almond cake: Preheat the oven to 350 degrees F.
• Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
• Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
• For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar.
• To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.

GLAZED LEMON-BLUEBERRY LOAF

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
• Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.