Ingredients
SUGARED CRANBERRIES:3 tablespoons light corn syrup1 cup fresh or frozen, thawed cranberries1/3 cup sugarCAKE:1 cup butter, softened2 cups sugar4 large eggs, room temperature2 tablespoons grated lemon zest1 teaspoon lemon extract2-1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup fat-free vanilla Greek yogurtGLAZE:2/3 cup confectioners’ sugar2 tablespoons butter, melted1 to 3 teaspoons lemon juice1/2 teaspoon ground ginger
Preparation
For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract.
In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.
Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Mix confectioners’ sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.
