Ingredients

The following ingredients have 4 Servings
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 2 1/2 cups sugar
  • 3 eggs
  • 1 lemon, juiced and zested
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 2 cups fresh cranberries, tossed with 1 tablespoon flour

Instruction

  • Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan.
  • With an electric mixer, beat butter and cream cheese until combined.
  • Add the sugar, then turn the mixer to med-high and cream for 3 minutes, until light and fluffy. Mix in the eggs, one at a time.
  • Add lemon juice and zest, almond extract, and vanilla and mix well. Stir in salt.
  • Add the cake flour in two batches.
  • Fold in the cranberries.
  • Spread the batter evenly in the prepared bundt pan. Bake for 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached.
  • Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.