Best Ever Lemon Bundt Cake


If you like cakes that offer the combination of light citrus taste, with a touch of fruit and a surprise of sweet bites, you will love this recipe. The light lemon cake batter is mixed with cranberries and glazed with white sugar glaze (that’s the sweet surprise) and you can serve it for dessert or a snack anytime!

Best Ever Lemon Bundt Cake



  • 1/2 cup of Sweetened Dried Cranberries
  • 1/4 cup of Lemon Juice
  • 3 cups of Flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of Salt
  • 1-1/4 cups of Butter
  • 2 cups of Icing Sugar
  • 1 cup of Egg Creations Mix
  • 2 teaspoons of Vanilla


  • 2 cups of Icing Sugar
  • 1/3 cup of Lemon Juice



  1. Combine the cranberries and lemon juice in a microwave safe bowl. Heat until steaming then let stand until cool. Strain, reserving the lemon juice and cranberries separately.
  2. Preaheat oven to 350F and butter 10-inch Bundt pan.
  3. Stir the flour with baking powder and salt.
  4. Beat the butter and sugar until fluffy.
  5. Gradually beat in the eggs. reserved lemon juice and vanilla.
  6. Add the flour, stirring until almost smooth.
  7. Fold in the reserved cranberries.
  8. Scrape into the prepared pan and smooth the top.
  9. Bake for about 1 hour or until tester inserted into the centre comes out clean.
  10. Let cool in the pan for 15 minutes then turn out onto a cooling rack and let cool completely.


  1. Blend icing sugar and lemon juice until smooth and glossy.
  2. Drizzle over cooled cake.

Hope you enjoyed this recipe – please send in your comments, suggestions adn experiences – your input is always welcomed and much appreciated!


About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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