Lemon and cranberry cube cakes

(114 ratings)
Lemon and cranberry cube cakes
Lemon and cranberry cube cakes
  • Makes: 15

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These scrummy little teatime treats are packed full of tastebud-tickling cranberries and lemon zest. Perfect with a cuppa!


  • 175g (6oz) butter, softened
  • 175g (6oz) caster sugar
  • 175g (6oz) self-raising flour
  • 3 medium eggs
  • Finely grated zest and juice of 2 lemons
  • 2tbsp milk
  • 170g dried cranberries
  • 4-6tbsp granulated sugar

Top tip: If you can't get hold of dried cranberries, cherries work just as well - or swap the lemon for orange and the cranberries for chocolate chips.


  1. Place the butter, sugar, flour, eggs, lemon zest and milk in a bowl and beat until smooth. Stir in cranberries.
  2. Spoon the mixture into 26 x 16.5cm (10 in x 6 in) tray bake tin, lined with baking parchment, and level the surface.
  3. Bake in the centre of the oven for 30-35 mins at 190C (375F, gas mark 5), or until the cake has risen and is firm to the touch in the centre. Remove from the oven.
  4. While the cake is still hot, sprinkle with granulated sugar and drizzle with lemon juice. Leave to cool completely, then cut it into cubes.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 240(kcal)
  • Fat 11.0g
  • Saturates 7.0g
  • Sugars 16.0g
  • Salt 0.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(114 ratings)

Your comments


Jennifer is correct Donna. Dust your fruit with flour for any fruit cake and the fruit will not sink to the bottom of the cake.


You can try putting the cranberries in with the dry flour mixture and they will be less likely to sink.


The cranberries sank to the bottom of the cake. Maybe if I had chopped them into small bits they might have spread evenly through the cake. Also I might stab my cake all over with a sharp nice before drizzling on the lemon, so it soaked into the cake more evenly.


Can I make this with lime instead of lemon? TIA


can,t wait to make it and eat it .thanks


Hi, just want to THANK YOU for this recipe!!! I have found it about 2 years ago and I bake the cake whenever I can get hold of cranberries. I call this cake a "5-minute cake" because each time it takes about 5 minutes (from the oven to "hey, it's GONE") and- as a rule- I am asked to do the same cake again, even the very next day! :-)))

comments powered by Disqus

FREE Newsletter