Cranberry Cake with Lemon Glaze Recipe

Preheat oven to 350°F (180°C). Grease and line a 9-inch spring form pan.

Pulse cranberries in a food processor until finely chopped but not puréed; set aside.

In a large bowl, mix together flour, cinnamon, salt, cardamon, baking powder, and baking soda in a medium bowl and set aside.

In a separate large bowl, whisk together the sugars, oil, and eggs. Lastly stir in sour cream, orange zest, lemon zest, vanilla, orange juice and the chopped cranberries.

Whisk the wet into the dry until just combined. Pour batter into the prepared pans.

Bake for 50-60 minutes or until a toothpick inserted into center of cake comes out clean. Let loaves cool in pans for 10 minutes the transfer to a wire rack.

Whisk powdered sugar, lemon zest, and lemon juice in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. I like to do this when the loaf is still warm as I feel it soaks into the loaf better.

Serve at room temperature. This cake just gets better with time. It can be made 2 days ahead of time. Store airtight at room temperature for up to 4 days.