When life throws you lemon…Bake a Lemon Cranberry Pound Cake. If there is one thing we know people love to do is to bake a cake. This is an absolute moist..sweet..and a gorgeous cake. Souse those dainty berries in lemon syrup and just wait for the aroma to spread.
Recipe of Lemon Cranberry Pound Cake
Ingredients:
3 cups wheat flour
1 cup unsalted butter, softened
1 1/2 cups powdered brown sugar
2 eggs
1 teaspoon vanilla
2 tablespoons grated lemon rind/zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup dry cranberries..coarsely chopped
1tsp lemon juice
Method:
1. Before baking the cake soak dry cranberries in lemon juice for 2-3 hours
so that it can absorb maximum flavors.
2. Preheat oven to 180c degrees.
3. Grease and flour a 10-inch bundt or tube pan.
4. Beat butter and brown sugar until light and fluffy.
5. Beat in eggs, one at a time. Beat in vanilla and lemon rind. Combine wheat flour baking powder and salt.
6. Gradually add dry ingredients into mixture alternately with milk just until blended and stir in cranberries.
7. Spoon batter into pan. Bake for 30 to 40 minutes or until a toothpick comes out clean.
Recipe of Lemon Cranberry Pound Cake
Ingredients
- 3 cups wheat flour
- 1 cup unsalted butter softened
- 1 ½ cups powdered brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 tbsp grated lemon rind/zest
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 cup dry cranberries..coarsely chopped
- 1 tsp lemon juice
Instructions
- Before baking the cake soak dry cranberries in lemon juice for 2-3 hours
- so that it can absorb maximum flavors.
- Preheat oven to 180c degrees.
- Grease and flour a 10-inch bundt or tube pan.
- Beat butter and brown sugar until light and fluffy.
- Beat in eggs, one at a time. Beat in vanilla and lemon rind. Combine wheat flour baking powder and salt.
- Gradually add dry ingredients into mixture alternately with milk just until blended and stir in cranberries.
- Spoon batter into pan. Bake for 30 to 40 minutes or until a toothpick comes out clean.
