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4.7 from 65 votes
Cranberry Orange Cake is served on a golden-edge platter with two cups of coffee. The slice in front is served on a pink dessert plate, showing the moist interior loaded with cranberries bits and spices. It's covered with glossy lemon glaze which has lemon zest in.
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Cranberry Orange Cake Recipe with Lemon Glaze
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

My Cranberry Orange Cake with Lemon Glaze uses classic ingredients and spices like cranberry, orange, and cardamom for a truly seasonal experience.

Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Gemma Stafford
Ingredients
Cranberry Orange Cake
  • 2 cups (10 oz/284 g) whole cranberries , fresh or frozen
  • 1 ½ cups (7 ½ oz/213 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ⅔ cup (5 oz/142 g) granulated sugar
  • ⅔ cup (4 oz/115 g) dark brown sugar
  • ½ cup (4 fl oz/120 ml) vegetable oil
  • 2 large eggs , at room temperature
  • ½ cup (4 oz/115 g) sour cream
  • ⅓ cup (2 ½ fl oz/75 ml) freshly squeezed orange juice
  • 1 tablespoon freshly grated orange zest
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
Lemon Glaze
  • ½ cup (2 oz/57 g) powdered sugar , sifted
  • 2 teaspoons freshly grated lemon zest
  • 3 teaspoons freshly squeezed lemon juice
Instructions
To Make the Cranberry Cake

  1. Preheat oven to 350°F (180°C). Grease and line a 9-inch spring form pan.

  2. In the bowl of a food processor, add the cranberries and pulse until finely chopped but not puréed. Set aside.

  3. In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and cardamon. Set aside. 

  4. In a separate large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, sour cream, orange juice, orange zest, lemon zest, vanilla, and cranberries.

  5. Add the wet ingredients into the dry and whisk until just combined. Pour batter into the prepared pan.

To Bake the Cranberry Orange Cake

  1. Bake for 50-60 minutes, or until a toothpick inserted into center of cake comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

To Make the Lemon Glaze

  1. In a small bowl, whisk together the powdered sugar, lemon zest and lemon juice until smooth.

  2. Spread the glaze over the warm cake, allowing it to drip down sides. Let it sit at room temperature until the glaze dries, about 1 hour.

To Serve the Cranberry Orange Cake with Lemon Glaze

  1. Enjoy with a cup of tea! Store leftovers in an airtight container at room temperature for up to 3 days. This cake gets better with time! it also freezes beautifully, well wrapped for up to 2 months.

Watch the Recipe Video!

Recipe Notes

*To substitute eggs you can replace them with Flax or more sour cream or buttermilk. Check out my Egg Substitute Chart