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Mini Lemon Cakes with Sugared Cranberries

Mini Lemon and Cranberry Cakes with Lemon Drizzle

Course Dessert
Cook Time 20 minutes


  • 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

Ginger Drizzle

  • 2/3 Cup Confectioners’ Sugar
  • 2 Tbsp. Butter, melted
  • 3 tsp. Lemon Juice
  • 1/2 tsp. Ground Ginger

Sugared Cranberries

  • 1 Cup Fresh or Frozen (thawed) Cranberries
  • 1/4 Cup Water
  • 3/4 Cup Granulated Sugar, divided


  1. 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.

  2. Spoon out cranberries and lay on parchment paper to dry. 

  3. On a separate sheet of Parmenides paper roll dried cranberries in remainging sugar and set aside to later top the cake. 

Mini Lemon Cake

  1. Preheat oven to 350 degrees. Grease and flour a mini bunbt pan and set aside.  

  2. 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. 

  3. In a separate bowl, whisk together flour, baking powder, and salt. Mix in with the butter mixture alternating with the yogurt until completely combined. 

  4. Spoon batter into the bunbt pan. Bake for 18-22 minutes or until golden and tooth pick comes out clean. 

  5. Cool cakes in the pan for a couple minutes and then flip onto a cooling rack. 

Ginger Drizzle

  1. In a small bowl, whisk together confectioners’ sugar, melted butter, lemon juice, and ginger. Immediately pour over cooked cakes. 

  2. Too with sugared cranberries and serve.