Lemon Cranberry Cake

Lemon Cranberry Cake 2 lemons, juice and zest of 1/2 cup butter, melted 2 eggs 1 teaspoon vanilla 1 1/2 teaspoons lemon extract 1 1/2 cups Milk 3 cups flour 1 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1 (3 1/2 ounce) boxes instant lemon pudding mix 2 cups frozen cranberries (you can use dried as well, will be less tart) Preheat oven to 350. Spray a bundt cake pan with cooking spray and set aside. Mix together in a separate bowl all dry ingredients and set aside. In a mixer add all wet ingredients mix well. Slowly add dry to wet and mix till just combined. Stir in cranberries. Bake at 350F for 1 hour or till done when a toothpick inserted in the centre comes out clean. You can also make this in 2 loaf pans you just divide the batter evenly or muffins bake for 30-35 min or until toothpick test comes out clean.