Name: Buttermilk Cranberry Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup whole milk; 2 tablespoons lemon juice (about 1/2 lemon); 1/2 cup salted butter, melted; 1 cup white granulated sugar; 1 teaspoon vanilla extract; 1 large egg; 2 cups all-purpose flour; 1 teaspoon salt; 2 teaspoons baking soda; 2 cups fresh cranberries; 2 tablespoons sugar, for sprinkling on top; Lemon zest, for garnish (zest before juicing)

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This buttermilk cranberry cake is a festive, lightly sweetened treat that’s perfect for breakfast, brunch, or dessert. Soft and moist with tart pops of cranberry, it’s finished with a sprinkle of sugar for a delicate crunch and a hint of lemon zest for brightness. An easy, versatile recipe that looks as good as it tastes!

Buttermilk Cranberry Cake

Why You’ll Love This Recipe

Quick and easy—ready in under an hour.
Tart cranberries balance perfectly with the lightly sweet cake.
Uses simple pantry ingredients with fresh fruit.
Moist, tender crumb thanks to homemade buttermilk.
Perfect for holidays, gatherings, or everyday baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup whole milk
2 tbsp lemon juice (about 1/2 lemon)
1/2 cup salted butter, melted
1 cup granulated sugar
1 tsp vanilla extract
1 large egg
2 cups all-purpose flour
1 tsp salt
2 tsp baking soda
2 cups fresh cranberries
2 tbsp sugar (for topping)
Lemon zest (for garnish)

Directions

Preheat oven to 350°F. Grease a 9×9-inch baking pan. Zest the lemon and set aside.
In a small bowl, combine milk and lemon juice. Let sit 5 minutes to curdle into buttermilk.
In a large mixing bowl, whisk melted butter, sugar, and vanilla. Add egg and whisk until smooth and creamy.
Stir in buttermilk until combined.
Add flour, salt, and baking soda. Mix until just combined, with no visible flour pockets.
Fold in cranberries gently. Do not overmix.
Spread batter evenly in prepared pan. Sprinkle 1–2 tbsp sugar on top.
Bake 35–45 minutes, until a toothpick inserted comes out clean.
Sprinkle with lemon zest. Cool 10 minutes, slice, and serve.

Servings and timing

Servings: 9
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Calories: 214 kcal per serving

Variations

Substitute orange zest and juice for the lemon for a cranberry-orange flavor.
Add chopped nuts like pecans or walnuts for texture.
Use frozen cranberries (do not thaw) if fresh aren’t available.
Dust with powdered sugar instead of sprinkling granulated sugar before baking.
Drizzle with a lemon glaze for extra sweetness.

Storage/Reheating

Store cooled cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze in airtight wrapping for up to 2 months. Reheat slices in the microwave for 10–15 seconds or warm in the oven at 300°F for 5–7 minutes.

FAQs

Can I use buttermilk instead of making it with milk and lemon?

Yes, if you have buttermilk on hand, use 1/2 cup.

Can I use dried cranberries?

Yes, but reduce the amount to 1 1/2 cups and soak them in warm water for 10 minutes to soften.

Do I need to chop the cranberries?

No, whole cranberries work fine, but you can halve larger ones if you prefer.

Can I make this cake in a loaf pan?

Yes, bake in a standard loaf pan for 45–55 minutes, checking doneness with a toothpick.

How do I prevent cranberries from sinking?

Toss them lightly in flour before folding into the batter.

Can I reduce the sugar?

Yes, you can cut back slightly, but the sugar balances the tartness of cranberries.

Is this cake freezer-friendly?

Yes, wrap cooled slices tightly and freeze for up to 2 months.

Can I make this cake gluten-free?

Yes, substitute a gluten-free 1:1 baking flour blend.

Can I add spices?

Cinnamon, nutmeg, or cardamom pair beautifully with cranberries.

Can I double this recipe?

Yes, bake in a 9×13-inch pan for 40–50 minutes.

Conclusion

Buttermilk cranberry cake is a simple yet festive recipe that combines tangy cranberries with a soft, moist crumb. With a touch of lemon zest and a sweet sugar topping, it’s ideal for the holidays or any time you want a fruity, comforting treat. Serve warm with coffee or tea for a cozy finish.

Jessica