Inspired by MaspethMaven's post on what to do with lots of cranberries: http://www.chowhound.com/topics/show/... I decided to try my hand at a Meyer Lemon Cranberry Cake.
I started with Ina Garten's recipe for lemon cake:
Instead of loaf pans, I poured the batter in two 9-inch round cake pans, which fit the batter perfectly. Once I spread the batter out, I sprinkled 1/2-1 cup of cranberries over the top of each cake (so 1-2 cups total), and proceeded with baking.
I had to adjust the cooking time, I think they baked for about 30+ minutes at 350 degrees, until they were golden and a cake tester came out clean.
While the cake was baking, I made the following:
Lemon Buttercream Frosting:
1. Cream 10 tablespoons room temp butter for about 20 sec on med-high.
2. Add 3/4 teaspoon lemon zest, and cream for another 15 sec (also med-high).
3. Add 1 1/4 cup powdered sugar (sift) plus a pinch of salt, and cream on med-low for about 45 sec.
4. Add 2 teaspoons lemon juice and 1 tablespoon heavy cream, mix on med-low for a few seconds then turn to med-high for about 4 minutes.
Lemon Syrup (from Ina Garten's recipe above):
1. Heat 1/2 cup sugar plus 1/2 cup lemon juice till sugar dissolves.
1. Heat about 1 cup cranberries, a slosh of lemonade and a sprinkle of sugar until cranberries all pop. Let cool.
When cakes are done, cool for 10 minutes. Then invert on wire rack. Drizzle lemon syrup over inverted cakes. Allow cakes to cool completely.
Mix about 1/3 of buttercream with cool cranberry sauce. When cakes are cool, spread cranberry/buttercream mixture on one inverted cake top. Place other cake on top, still with cake inverted. Frost with the lemon buttercream.
Turns out nice and tart, although the frosting definitely made it quite sweet. There was only enough buttercream to give a very thin frosting, which turned out to be a good thing since it was so sweet. Cake was very moist with a great crumb.
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