For the cranberry cake, line a baking pan with baking paper. Preheat the oven to 180 °C top and bottom heat. Beat eggs and sugar for a few minutes until foamy.
Add butter and continue to mix. Mix flour with baking soda, salt and vanilla sugar and fold into egg-butter mixture. Mix in the cranberries and lemon juice as well.
Pour the batter into the pan and bake for about 45 minutes, let cool, lift out of the pan with the baking paper and cut into 16 pieces. Serve sprinkled with powdered sugar.
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