This moist Lemon Bundt Cake with Cranberry Orange Glaze is perfect for the upcoming Memorial Day holiday! Summer desserts don’t get any better than this!
Please don’t yell at me for bringing you two desserts back to back. I get that you’re trying to work on that summer bod, but since that’s not a concern to me this year, you get all the sweets! And really, the body you already have is just fine.
Get out there and enjoy the sunshine anyway! Besides, this Lemon Bundt Cake with Cranberry Orange Glaze has so much fruit it’s basically healthy, right?
My two favorite cakes are lemon cake and strawberry cake. Now, if you know me, you know that I’m a total chocoholic. But when it comes to cake, fruity is where it’s at for me.
My grandma makes the best lemon and strawberry cakes and I crave them basically all spring and summer long. I love when you take that first bite of a lemon cake and you get that twinge in your jaw from the tartness, but then it dissipates into a moist sugary puddle in your mouth.
Excuse me, I’m literally drooling right now. This particular cake has the perfect balance of sweet and tart that makes for the ideal summer dessert that’s not too rich or heavy.
Prefer chocolate? Try this S’mores Angel Food Cake for your next summer bonfire!
- 1 cup unsalted butter, plus more for greasing, at room temperature
- 1 3/4 cups sugar
- 2 2/3 cups all-purpose flour, plus more for dusting
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups buttermilk
- 1 tbsp lemon zest
- 4 tbsp lemon juice
- 4 large eggs, at room temperature
- 2 tbsp cranberry juice
- 1 tsp orange zest
- 1 cup confectioners sugar
- Preheat the oven to 350°F. Generously grease and flour a 9-inch Bundt pan.
- In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes.
- While the butter is beating, sift together the flour, baking soda, and salt, and set aside.
In a small bowl, combine the buttermilk, lemon zest, and lemon juice. Set aside.
- Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. Alternate adding the sifted dry ingredients and the wet ingredients (three times) to the butter-sugar mixture, stirring on low until just incorporated.
- Pour the batter into the prepared Bundt pan. Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes.
- Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
- In a small bowl, combine the confectioner’s sugar, cranberry juice, and orange zest. Stir until very smooth. Add a little more confectioner’s sugar or water as necessary to achieve a glaze consistency similar to that of honey. Spoon the glaze evenly over the cake. When the glaze has firmed, transfer to a cake stand and garnish with blackberries and lemon wedges. Serve at room temp.