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Glazed Cranberry Lemon Cake
Ingredients
  • subheading: Cake:
  • ¾ cup (170 g) salted butter , room temperature
  • ⅓ cup (71 g) packed light brown sugar
  • 3 cups (340 g) fresh cranberries
  • 2 ½ cups (355 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ cups (318 g) granulated sugar
  • Zest of 2 lemons, about 2 tablespoons
  • 2 tablespoons fresh lemon juice
  • 1 ½ teaspoons vanilla extract
  • 3 large eggs
  • ¾ cup buttermilk
  • subheading: Glaze:
  • 1 cup (114 g) powdered sugar
  • 1 ½ tablespoons fresh lemon juice
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