Cake “Roman Lemon with Cranberries”

Cranberry and lemon go together wonderfully.
The cake turns out to be very tasty, with a slight sourness.
The main thing is to let the cake soak well..
From the specified amount of ingredients, 6-8 servings are obtained.

  • 180 g butter
  • 150 g sugar
  • 4 eggs
  • 300 g sour cream
  • 10 g baking powder
  • 600-650 g flour


  • 1 lemon
  • 400 g cranberries
  • 200 g sugar


  • 400 ml cream 33-35%
  • 150 g sugar


  • 75 ml water
  • 100 g sugar
  • juice of half a lemon


Grind butter with sugar.

Add eggs.


Add sour cream.


Add baking powder and flour.
Knead not tough dough.

Grease the form with oil (I have a form with a diameter of 26 cm).
Spread 1/3 of the dough.
To prevent the dough from sticking to your hands when you put it in the mold, soak your hands in cold water.
Put in an oven preheated to 180 degrees.
Bake for 15-20 minutes.
Bake 3 cakes.

Pour the lemon with boiling water.
Leave on for 30 minutes.

Cut lemon into wedges.
Remove pits.
Put in blender.

If there is no blender, you can skip the lemon through a meat grinder.

Add sugar to cranberries.


Add scrolled lemon.


Cooking impregnation.
Squeeze juice from half a lemon.

Pour sugar with water.
Boil until sugar is completely dissolved.

Add lemon juice.

Remove from fire.

Whip cream with sugar.

Grease the finished cake with half the impregnation.

Spread half of the cranberries and lemon.

Grease with cream.

Cover with a second cake layer.
Brush it with the remaining impregnation, cranberries, cream.
Cover with third cake layer.
Top the cake with cream.

Refrigerate for 8-10 hours.

Enjoy your meal!

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