These mini lemon cakes with sugared cranberries are light, fresh and super versatile. They make the perfect dessert for your upcoming holiday parties.
For as long as I can remember I’ve been a big fan or citrus. I’m all about the oranges and lemon, especially in my baking. A cake recipe that I’ve been making for some time now is my lemon bundt cake. I made it for the first time several years ago for a friends baby shower and ever since then it’s become a staple cake in our house. I’m excited to share the recipe with you guys today! It’s light, fresh and very versatile. You can bake the cranberries in the cake or sugar them and sprinkle on top. I normally make this cake in one large bundt pan but I thought it would be fun this time to make little mini cakes. There’s not much that’s more adorable than mini cakes!
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Mini Lemon and Cranberry Cakes with Lemon Drizzle
- 2 Cups Granulated Sugar
- 1 Cup Butter, softened
- 4 Large Eggs
- 3 Tbsp. Lemon Zest
- 1 tsp. Vanilla Extract
- 2 1/2 Cups Soft Wheat Flour or All-Purpose
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 Cup Vanilla Yogurt
- 2/3 Cup Confectioners’ Sugar
- 2 Tbsp. Butter, melted
- 3 tsp. Lemon Juice
- 1/2 tsp. Ground Ginger
- 1 Cup Fresh or Frozen (thawed) Cranberries
- 1/4 Cup Water
- 3/4 Cup Granulated Sugar, divided
In a small sauce pan heat water and 1/4 cup granulated Sugar over medium to low heat until sugar has dissolved. Remove from heat and stir in cranberries.
Spoon out cranberries and lay on parchment paper to dry.
On a separate sheet of Parmenides paper roll dried cranberries in remainging sugar and set aside to later top the cake.
Mini Lemon Cake
Preheat oven to 350 degrees. Grease and flour a mini bunbt pan and set aside.
In a large bowl or mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time until combined. Best in lemon zest and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Mix in with the butter mixture alternating with the yogurt until completely combined.
Spoon batter into the bunbt pan. Bake for 18-22 minutes or until golden and tooth pick comes out clean.
Cool cakes in the pan for a couple minutes and then flip onto a cooling rack.
In a small bowl, whisk together confectioners’ sugar, melted butter, lemon juice, and ginger. Immediately pour over cooked cakes.
Too with sugared cranberries and serve.
The tangy cranberries balance the sweetness of the cake beautifully and add such pretty color and t
I’ve found recently that I prefer this recipe using the mini cake pans because the cake seems to stay moist longer. You really can’t go wrong with this recipe! Don’t forget there’s 25 more yummy recipes for ya to indulge in this fall and holiday season. Happy baking, friends!
Today I’m excited to be joining a group of 25 other bloggers who are also sharing a fabulous fall recipe with you today! Hop around to see what other delicious ideas they’ve come up with…
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Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting at Satori Design for Living
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Whitney’s Pumpkin Muffins at Amber Tysl
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Old Fashioned Apple Crisp at Modern Glam
Pumpkin Pie and Cheesecake Popsicles at Paint Me Pink
Mini Apple Tart with Custard at Happy Happy Nester
Pumpkin Cream Puffs at Life is a Party
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting at Nina Hendrick Design Co.