Lemon and cranberry cube cakes Recipe

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  • Nut-free
  • Vegetarian

makes:

15

Skill:

easy

Cost:

cheap

Total Time:

00:45
-50

Prep:

00:15

Cooking:

00:30
35

Nutrition per portion

RDA
Calories 240 kCal 12%
Fat 11g 16%
  -  Saturates 7g 35%
  -  of which Sugars 16g 18%
Salt 0.4g 7%

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

Ingredients

  • 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

Method

  • Place the butter, sugar, flour, eggs, lemon zest and milk in a bowl and beat until smooth. Stir in cranberries.

  • Spoon the mixture into 26 x 16.5cm (10¼ in x 6½ in) tray bake tin, lined with baking parchment, and level the surface.

  • Bake in the centre of the oven for 30-35 mins at 190°C (375°F, gas mark 5), or until the cake has risen and is firm to the touch in the centre. Remove from the oven.

  • While the cake is still hot, sprinkle with granulated sugar and drizzle with lemon juice. Leave to cool completely, then cut it into cubes.

More Recipe Ideas

Top Tip

<strong>Top tip:</strong> 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.