Lemon Cranberry Pound Cake
by Hetal Kamdar
Ingredients
- 3 cups wheat flour
- 1 cup unsalted butter
- 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
Step 1 of 8
Before baking the cake soak dry cranberries in lemon juice for 2-3 hours
Step 2 of 8
so that it can absorb maximum flavors.
Step 3 of 8
Preheat oven to 180c degrees.
Step 4 of 8
Grease and flour a 10-inch bundt or tube pan.
Step 5 of 8
Beat butter and brown sugar until light and fluffy.
Step 6 of 8
Beat in eggs, one at a time. Beat in vanilla and lemon rind. Combine wheat flour baking powder and salt.
Step 7 of 8
Gradually add dry ingredients into mixture alternately with milk just until blended and stir in cranberries.
Step 8 of 8
Spoon batter into pan. Bake for 30 to 40 minutes or until a toothpick comes out clean.
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