This recipe uses up leftover smoked orange cranberry sauce, combining it with a basic cake batter, lemon juice, and zest. Baked on a Traeger grill at 350°F, it's a moist and delicious bundt cake, perfect for pairing with coffee or tea.
In a bowl, mix together flour, baking soda, baking powder, and salt. Set aside. Cream butter and sugar together until fluffy. Whisk in eggs. Add in sour cream, lemon zest, and lemon juice. Mix the dry flour mixture with the wet mixture. Fold in cranberry sauce, making sure that there are no clumps. Grease and flour a 10-inch bundt pan. Pour in batter. Preheat grill to 350°F and grill for one hour or until a toothpick inserted into the cake comes out clean. Cool cake for 1 hour prior to glazing. In a small bowl, mix together icing sugar, lemon juice, and butter. Drizzle over cake. Serve and enjoy!
