Soak dried cranberries for 10 minutes before adding them to the batter. That way they won't burn and are very juicy. That makes the cake extra yummy. You can also use fresh cranberries when in season.
Baking soda is added to get your cake airy. Baking soda reacts with acid (hence the addition of lemon juice and sour cream in this recipe).
Because you use sour cream, you will add less butter.
Make sure you use all ingredients at room temperature. Therefore the cake becomes airier.
Every oven is different, check if the cake is done by punching a satay stick in the thickest part of the cake. When it comes out dry, the cake is ready and you can take it out of the oven. Otherwise, you bake for another 5 minutes and you repeat the previous steps.
Because you want to take the cake whole out of the tin, make sure the tin is well greased with butter (especially in the seams and corners). Then you scoop 2 tablespoons of flour into the tin. Shake so all the flour will stick around all edges. You do not want flour patches on your cake, si turn the tin over and knock out the excess flour when done.
To simply unload the cake first you let it rest for 5 minutes to adjust to room temperature. Then you can simply remove the cake from the mold.
By adding gingerbread spices (1 teaspoon for this recipe) this cake gets even more flavor. Or add 50 grams walnuts or chocolate chips (or both).
You can substitute the vanilla extract with 2 teaspoons of vanilla sugar.
Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
Add the dried cranberries for 10 minutes in hot water.
Butter the cake tin and flour it.
In the first bowl add the flour, salt, and baking soda. Mix well.
In a second bowl add the butter and sugar. Mix on high speed for about 3 minutes.
Add the eggs 1 by 1, until they are incorporated.
Then pour in the vanilla, sour cream, and lemon juice.
Mix well until everything is combined.
Adjust the mixer to low and add the dry ingredients.
Stop mixing when they are incorporated.
Mix with a spatula the cranberries through the batter and pour the batter into the cake tin.
Bake for about 60 to 70 minutes in the oven until the cake is done.