For the cake:
110 g of softened butter
Zest of 1 lemon ( about 2 teaspoons)
1/2 teaspoon of vanilla
140 g flour
60 g fine cornmeal
1/2 teaspoon of yeast
1 pinch of salt
125 ml milk
For the layer of caramel and cranberries:
55 g butter
100 g brown sugar
1 tablespoon of lemon juice
280 g cranberries
Preheat the oven to 180ºC and line a cake mold.
Prepare the caramel by melting the butter and sugar in a saucepan. Then add the lemon juice and stir to combine.
Pour the caramel into the bottom of the mold then add the cranberries. To book.
Cream the butter and sugar then add the lemon zest, vanilla, and eggs.
Incorporate the flour, baking powder, and fine cornmeal, then the milk. Mix to combine everything.
Pour the batter into the pan to cover the cranberries. Bake and cook for 30 minutes.
Let cool for 15 minutes then serve lukewarm with whipped cream or ice cream.