Recipe: Easy Cranberry Lemon Cake

It's about to get all festive up in this JOINT.

But first, let's talk about intentions. And how I suck at them. 

Today, I had every intention (ALL the intentions, really), of coming up with a witty anecdote that paired so, so nicely with a cranberry lemon cake.

Instead, I did the following: woke up early to clean everything (because it makes me happy), did my real-job for some hours, ate 9 chicken nuggets in under a minute thirty so I could get to Sephora before closing time, did some Christmas shopping, ate a container of Trader Joe's guacamole in front of the TV, ordered a bar cart for my apartment that cannot fit a bar cart, and wrapped the dog in Sephora tissue paper.

Agghh and that's how the day got away from me. So it seems you're stuck with pretty-ish pictures and a recipe. I don't really have any sentimental or amusing ties to cranberry cake anyway. The only ties I have are that it's GOOD. So good. And ridiculously easy to whip up. Assuming you have a bag of cranberries and a lemon, this is one of those cakes that you can throw together before your pals come by on a weeknight. Upon their arrival there will likely be 'oooohhhs' and 'aaaahs' and 'omg Ina would be proud'. Why? Because they are the best friends ever. And the cake smells nice. 

PS. This was my first time baking with Cup4Cup, and all I've gotta say is WHATTUP MR. KELLER. The gluten free mix is so light and airy, which made for a really fluffy, moist cake. I got a 3-lb bag on Fab for under 20 bucks. 

PPS. Some handsome boy edits my photos for me (including these ones), and sometimes he does it with this view. How rude.

Recipe: Easy Cranberry Lemon Cake

[original recipe from Martha Stewart]

Ingredients

1 1/4 cups fresh cranberries

1 tbsp of sugar, plus additional 3/4 cup

1 cup gluten free flour mix (such as Cup4Cup)

1 1/4 tsp baking powder

1/2 tsp salt
6 tbsp unsalted butter (3/4 of a stick)

1/2 cup whole milk (can substitute light cream), at room temp if possible
1 tsp vanilla extract

1 egg

Zest of 1 lemon (about 2 tsp)

Instructions

Preheat oven to 350 degrees. Coat a 9-inch cake pan or dish with cooking spray.

In a small bowl, toss cranberries with 1 tablespoon of the sugar. Set aside. 

In a large bowl, whisk together the flour, remaining 3/4 cup of sugar, baking powder, and salt.

In another bowl or dish, melt the butter in the microwave. Add the milk and vanilla, and whisk to combine. Then, add the egg and whisk once more. If the mixture seizes up (because the milk was too cold) just pop it in the microwave for 10 seconds at a time until the mixture is a liquid. 

Pour the liquid ingredients into the large bowl with the dry ingredients, and whisk to combine. Add the lemon zest to the batter and whisk again.

Pour the batter into the greased cake pan and, if necessary, spread evenly with a rubber spatula. Scatter the sugared cranberries over the top. Sprinkle any excess sugar on top of the cake.

Bake for 30 to 35 minutes, until the middle of the cake only jiggles slightly. Allow the cake to cool for at least 20 minutes before slicing.