Cranberry Lemon Tea Bread

Bake up delicious bread for tea-time made using lemon cake mix and cranberries; topped with cheesecake mixture.


16 servings


1 tablespoon granulated (white) sugar
1 (1 pound 2.25 ounce) box lemon cake mix (e.g. Betty Crocker®
1 cup sweetened dried cranberries
1 box (4-serving size) cheesecake instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
4 eggs
1 ounce cream cheese, softened
1 1/2 cups confectioners' (powdered) sugar
2 tablespoons milk
1 tablespoon fresh lemon juice
1 tablespoon grated lemon peel, if desired


Preheat oven to 350°F (177°C). Spray two 8 x 4-inch loaf pans with cooking spray or baking spray with flour; sprinkle 1 1/2 teaspoons granulated sugar in each pan.

In small bowl, toss 2 tablespoons of the cake mix with cranberries. In large bowl, beat remaining cake mix, dry pudding mix, water, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed, scraping bowl occasionally. Stir in cranberries. Divide batter evenly between pans.

Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour 30 minutes.

In medium bowl, beat cream cheese, powdered sugar, milk and lemon juice until smooth and thin enough to drizzle. Pour glaze over bread, allowing some to drizzle down sides. Sprinkle with lemon peel.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 45 minutes
Cool Time: 1 hour 45 minutes Total Time: 2 hours 45 minutes

Nutritional Information

Amount per serving: Calories 289, Total Fat 9 g (Saturated Fat 2 g), Sodium 326 mg; Total Carbohydrate 50 g (Dietary Fiber 0 g), Protein 3 g; Exchanges: 3 Other Carbohydrate; 1 1/2 Fat; Carbohydrate Choices: 3

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