• Preparation Time 15 minutes
  • Baking Time 75 minutes
  • Makes 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3 cups Robin Hood® Original All Purpose Flour
  • Batter
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup butter, softened
  • 1 ½ cups granulated sugar
  • 4 eggs
  • 2 tbsp grated lemon zest
  • 1 tsp vanilla extract
  • 1 cup milk
  • 2 cups fresh or frozen cranberries
  • 1 cup dried cranberries
  • Glaze
  • 1 ½ cups icing sugar
  • 2 1/2 tbsp lemon juice

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350ºF (180ºC). Grease a 10” (4L) tube pan.
  • Combine flour, baking powder and salt in a medium mixing bowl. Reserve.
  • Beat butter and sugar in a large mixing bowl until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and vanilla extract. Add reserved flour mixture, alternating with milk in three additions, beginning and ending with the flour. Stir in cranberries. Batter will be thick.
  • Place batter in prepared pan.
  • Bake in preheated oven for 75 minutes or until a toothpick inserted into cake comes out clean. Cool.
  • Glaze: Combine icing sugar and lemon juice in a bowl. Stir well. Drizzle over cooled cake.


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