Recipe of Lemon Cranberry Pound Cake
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