• Cooking Time:
  • Servings: 12
  • Preparation Time:


  • 1 cup sugar
  • 3/4 cup butter, softened
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 1 Tbsp. lemon extract
  • 1 cup fresh cranberries, whole
  • 1 cup chopped pecans


  • Preheat oven to 350º F.
  • grease and flour a 10-cup bundt pan.
  • Cream the sugar and butter together until smooth and fluffy.
  • Beat in eggs one at a time.
  • Place dry ingredients into a bowl and mix together using a whisk to combine well.
  • Add dry ingredients, alternately with buttermilk and sour cream to egg mixture and beat until smooth.
  • Add extract and remaining ingredients. Mix to combine.
  • Spoon the batter into prepared bundt pan.
  • Bake 1 hr. or until wooden pick inserted in center comes out clean.
  • Let stand 10 minutes.
  • Turn cake out onto wire rack to cool completely.
  • Glaze if desired using a mixture of lemon juice and powdered sugar made to a drizzling consistency.


Categories: Cake  Dessert 

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