Lemony Christmas Wreath Cake

Bring a burst of brightness to your holiday table with this Lemony Christmas Wreath Cake. This citrusy cake is a refreshing twist on traditional holiday desserts, combining the tangy zest of lemons with the beauty of a festive wreath. It’s light, moist, and topped with a simple glaze, making it as delicious as it is beautiful.

I first made this cake as a lighter dessert option for a Christmas gathering, and it quickly became a favorite. With its vibrant flavors and stunning decoration, it’s perfect for any holiday celebration.

Let’s create this stunning Lemony Christmas Wreath Cake and add a little zest to your festivities!

Quick Overview in Todd Wilbur’s Style

This Lemony Christmas Wreath Cake features a light and moist lemon cake, drizzled with a tangy glaze and garnished with sugared cranberries and rosemary for a festive finish. It’s a simple yet elegant dessert that’s perfect for the holiday season.

Why You’ll Love This Cake

Bright, Beautiful, and Delicious

• Festive Design: A wreath shape decorated with sugared cranberries and rosemary creates a show-stopping centerpiece.
• Zesty Lemon Flavor: A refreshing alternative to rich holiday desserts.
• Easy Elegance: Simple to make yet stunning to present.
• Perfect for Any Occasion: Ideal for Christmas, brunches, or winter celebrations.

What You Need for Lemony Christmas Wreath Cake

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest (from 2 lemons)
• ½ cup fresh lemon juice
• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sour cream or Greek yogurt

For the Lemon Glaze:

• 1½ cups powdered sugar
• 3–4 tbsp fresh lemon juice
• 1 tsp lemon zest

For Decoration:

• ½ cup fresh cranberries
• ¼ cup granulated sugar (for sugared cranberries)
• 2 sprigs fresh rosemary
• Additional powdered sugar for dusting (optional)

How to Make Lemony Christmas Wreath Cake

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt or wreath-shaped pan.

Step 2: Make the Cake Batter

1. In a large bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes.
2. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 4: Make the Lemon Glaze

1. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more juice or sugar as needed.

Step 5: Decorate the Cake

1. Drizzle the glaze over the cooled cake, letting it drip down the sides.
2. Toss cranberries in a little water, then roll them in granulated sugar to create a frosted effect.
3. Arrange sugared cranberries and rosemary sprigs on the cake to mimic a festive wreath. Dust lightly with powdered sugar for a snowy effect, if desired.

Tips for Perfect Wreath Cake

1. Grease the Pan Thoroughly: Ensure every nook is greased and floured to prevent sticking.
2. Don’t Overmix: Mix just until combined to keep the cake light and tender.

Substitutions and Variations

• Orange Twist: Replace lemon juice and zest with orange for a different citrus flavor.
• Nutty Addition: Add ½ cup of chopped almonds or pistachios to the batter.
• Gluten-Free: Use a 1:1 gluten-free baking flour.

Make a Healthier Version

• Reduce Sugar: Use 1¼ cups of sugar in the batter and a lighter glaze.
• Low-Fat Option: Replace sour cream with low-fat Greek yogurt.
• Whole Grain: Substitute half the flour with whole wheat pastry flour

Frequently Asked Questions for Lemony Christmas Wreath Cake

1. Can I make this cake ahead of time?
   Yes! Bake the cake a day ahead and store it covered at room temperature. Add the glaze and decorations before serving.
2. How do I store leftovers?
   Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
3. Can I freeze this cake?
   Absolutely! Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight and glaze before serving.
4. What if I don’t have a Bundt pan?
   Use a round cake pan or two loaf pans, adjusting the baking time as needed.
5. How do I make sugared cranberries?
   Toss cranberries in water, then roll them in granulated sugar and let dry.
6. Can I use bottled lemon juice?
   Fresh lemon juice is best for flavor, but bottled works in a pinch.
7. What’s the yield for this recipe?
   This cake serves 10–12 people.
8. Can I add food coloring to the glaze?
   Yes, a few drops of green food coloring will make the glaze more festive.
9. How do I ensure the cake doesn’t stick to the pan?
   Use a non-stick Bundt pan and grease it well with butter and flour.
10. Can I use other decorations?
    Yes, pomegranate seeds, edible glitter, or sprinkles make great alternatives.
11. What’s the best way to zest lemons?
    Use a microplane or fine grater for best results, avoiding the bitter white pith.
12. Can I make mini wreath cakes?
    Yes, use a mini Bundt pan and reduce the baking time to 20–25 minutes.

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Closing Thoughts

And there you have it—Lemony Christmas Wreath Cake, a bright and festive dessert that’s perfect for holiday celebrations. With its refreshing citrus flavor and stunning presentation, this cake is sure to be the highlight of your table.

Happy baking, and enjoy every slice! 😊🍋🎄