Cran Lemon Coffee Cake Recipe
Ingredients
1 package (18.25 ounces) yellow cake mix with pudding in the mix
1 cup water
1/3 cup butter or margarine, melted and cooled
1/4 cup fresh lemon juice
3 eggs
1 tablespoon grated lemon peel
1 1/2 cups coarsely chopped cranberries
Directions
Preheat oven to 350°F Grease and flour 12-inch bundt pan.
Beat cake mix, water, butter, lemon juice, eggs and lemon peel in large bowl with electric mixer on low speed 2 minutes.
Fold in cranberries.
Spread batter evenly in prepared pan.
Bake about 55 minutes or until wooden pick inserted in center comes out clean.
Cool on wire rack 10 minutes.
Remove from pan; cool on wire rack.
Coffee cake may be served warm or at room temperature.
Beat cake mix, water, butter, lemon juice, eggs and lemon peel in large bowl with electric mixer on low speed 2 minutes.
Fold in cranberries.
Spread batter evenly in prepared pan.
Bake about 55 minutes or until wooden pick inserted in center comes out clean.
Cool on wire rack 10 minutes.
Remove from pan; cool on wire rack.
Coffee cake may be served warm or at room temperature.
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