Recipe of Lemon Cranberry Pound Cake
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.
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.
Nutrition
Calories: 1210kcalCarbohydrates: 169gProtein: 16gFat: 54gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 217mgSodium: 603mgPotassium: 382mgFiber: 4gSugar: 90gVitamin A: 1739IUVitamin C: 8mgCalcium: 313mgIron: 6mg
Tried this recipe?Let us know how it was!