Lemon Ginger Oatmeal Cake W Cranberries

Brighten up your dessert table with this Lemon Ginger Oatmeal Cake with Cranberries, a delightful fusion of flavors and textures that’s perfect for any occasion! This moist and tender cake combines the heartiness of rolled oats with the zing of fresh lemon, the warmth of ground ginger, and bursts of tart sweetness from dried cranberries. With a prep time of just 20 minutes, this easy-to-make cake is a showstopper that’s both comforting and unique. Perfectly baked in a 9-inch pan, it’s ideal for sharing at brunches, afternoon teas, or holiday gatherings. Enjoy it as is, or elevate it with a dusting of powdered sugar or a drizzle of lemon glaze for a truly irresistible treat.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1 cup Old-fashioned rolled oats
• 1 cup Boiling water
• 1.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground ginger
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 0.75 cup Brown sugar
• 0.25 cup Granulated sugar
• 2 large Eggs
• 1 tablespoon Lemon zest
• 2 tablespoons Fresh lemon juice
• 0.25 cup Milk
• 0.75 cup Dried cranberries

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.

Step 2

In a medium bowl, combine the rolled oats and boiling water. Stir to moisten the oats and let the mixture sit for 10 minutes to absorb the liquid.

Step 3

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, and salt. Set aside.

Step 4

In a large mixing bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Step 5

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Step 6

Add the lemon zest, fresh lemon juice, and milk to the wet mixture and mix until combined.

Step 7

Stir in the soaked oats. The mixture will be slightly lumpy, which is fine.

Step 8

Gradually add the dry ingredients to the wet mixture in 2-3 batches, mixing just until combined. Do not overmix.

Step 9

Fold in the dried cranberries evenly throughout the batter.

Step 10

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 11

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 12

Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Step 13

Serve as is, or optionally dust with powdered sugar or drizzle with a simple lemon glaze for added sweetness.

Nutrition Facts

Serving size	(1080.3g)

Amount per serving	% Daily Value*
Calories	2948.5

Total Fat 114.7g	0%
Saturated Fat 65.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 635.8mg	0%
Sodium 2512.5mg	0%
Total Carbohydrate 439.5g	0%
Dietary Fiber 21.6g	0%
Total Sugars 232.9g
Protein 44.5g	0%

Vitamin D 108.8IU	0%
Calcium 338.4mg	0%
Iron 14.3mg	0%
Potassium 1006.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 6.0%

Carbs: 59.2%