Lemon and cranberry cube cakes

(110 ratings)

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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.

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  • 3
(110 ratings)

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