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Lemon cranberry pound cake

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Lemon cranberry pound cake

    • 30+ 40 minutes baking
    • Serves 4
    • Medium


    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.

    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
    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. Stir in cranberries.Spoon batter into pan. Bake for 30 to 40 minutes or until toothpick comes out clean.

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