Cranberry White Chocolate Lemon Bundt Cake

This is the perfect holiday cake. The tart caramelized cranberries, with a subtle sweetness from the white chocolate, make this lemon cake an irresistible addition to your holiday table.  Not only that, but it looks absolutely gorgeous.This cake is very versatile. It can be served any time of day. It makes a delicious brunch dessert, mid-day treat with coffee or tea, and best of all, the perfect dessert for your holiday festivities. Enjoy!


  • ¾ cup unsalted butter , room temperature
  • 1/2 cup light brown sugar
  • 3 cups fresh cranberries
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ cups granulated sugar
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 cup white chocolate chips


  • Preheat oven to 350 degrees F and grease a 10 or 12 inch bundt cake pan with butter or spray with coconut oil
  • Sprinkle the brown sugar over the bottom of the pan, then layer the cranberries evenly over top of the sugar
  • In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar together with the lemon zest. On slow, mix a few times so that the zest and sugar are combined and the lemon fragrance is released
  • Add the butter to the bowl with the lemon sugar and mix on medium-high speed until light and fluffy, about 2-3 minutes
  • Add the eggs, one at a time, mixing and scraping down the sides of the bowl
  • Add vanilla and 1/2 cup of sour cream and mix until just combined
  • Add 1/2 of the dry ingredients. Mix until just combined. Add remaining 1/2 cup of sour cream and mix again until just combined
  • Add remaining dry ingredients and mix but do not overmix
  • Add 2 tbsp lemon juice. Mix and stop as soon as the juice in incorporated into the batter
  • Remove bowl from stand and fold in 1 cup of white chocolate chips
  • Spread the batter carefully and evenly into the prepared pan over the cranberries
  • Bake for 50-55 minutes or until lightly golden on top and a toothpick inserted into the cake comes out clean
  • Transfer the bundt pan to a wire rack and let cool about 15 minutes. Invert the cake onto a serving platter, tapping lightly so the cake falls out. Let the cake cool completely
  • Enjoy!

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