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Recipe of Lemon Cranberry Pound Cake

Hetal Kamdar
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 4
Calories 1146 kcal


  • 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
  • 1 tsp 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 and stir in cranberries.
  • Spoon batter into pan. Bake for 30 to 40 minutes or until a toothpick comes out clean.


Calories: 1146kcalCarbohydrates: 159gProtein: 15gFat: 51gSaturated Fat: 31gCholesterol: 210mgSodium: 592mgPotassium: 356mgFiber: 4gSugar: 85gVitamin A: 1651IUVitamin C: 4mgCalcium: 295mgIron: 6mg
Keyword lemon cranberry cake, lemon pound cake, pound cake recipes
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