Lemon Cranberry and Cream Butter Cake
Lemons and cranberries are a naturally perky combination and the red hued berries add the perfect autumnal spin that is thematically Succot. This makes three 7 by 3 inch small loaves or two 8 by 4 inch loaves if you would like to have one extra cake as a gift. Slicing cakes, such as this one, are a favorite at this holiday.
1 1/4 cups coarsely chopped cranberries (semi-frozen or dried cranberries
1/4 cup white sugar
2 tablespoons flour
1 8-oz. package cream cheese – softened
1 large egg – lightly beaten
1 teaspoon vanilla
1 cup (1/2 lbs.) unsalted butter – room temperature
2 cups sugar
1 teaspoon vanilla
juice of one lemon
zest or rind of one fresh lemon – finely grated
1/2 teaspoon citric acid (optional – see below)
1 cup buttermilk (or Saco Buttermilk Blend per instructions)
3 cups all-purpose flour
1/4 tsp. salt
1/2 teaspoon baking soda
1 tablespoon baking powder
Preheat to 350 F. Butter a 12-cup Bundt pan or 10 inch angel food cake pan and set aside.
Prepare the cranberries and set aside. Cream the sugar and flour with the cream cheese until smooth. Stir in egg and vanilla. Set aside.
For cake, cream the butter with the sugar until light and fluffy, scraping bowl often. In a small cup or bowl, stir together the vanilla, lemon juice, lemon zest, (citric acid) and add to the mixture. In a separate bowl, mix the flour, salt, baking soda and baking powder together and add to the mixture, alternating with the buttermilk to make a smooth batter.
Spoon half of batter into prepared pan. Spread reserved cream cheese filling all around top of batter. Sprinkle cranberries evenly over this. Top with remaining batter.
Bake 60-75 minutes until cakes tests done. Let cool 15-20 minutes in pan before inverting onto a serving plate. Dust with confectioner’s sugar and additional strands of lemon zest or use Lemon Glaze.
2 cups sifted confectioner’s sugar
3 tablespoons fresh lemon juice
Lemon shreds for decoration
Mix all ingredients to make a pourable glaze.
Citric acid is a natural product. You will find it in spice stores and drug
stores. It will enhance the lemony flavor of the cake.
This cake freezes well