Cranberry-Lemon Pound Cake Recipe

Cranberry-Lemon Pound Cake Recipe

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This Cranberry-Lemon Pound Cake combines the tartness of fresh cranberries with the bright zing of lemon to create a moist, flavorful cake that’s perfect for any occasion. The rich, buttery pound cake base is complemented by a tangy lemon glaze and a sprinkle of powdered sugar for an elegant finish. Ideal for holiday gatherings or a special afternoon treat, this cake is as visually appealing as it is delicious.

Ingredients:

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups fresh cranberries, coarsely chopped

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Optional Garnish:

  • Additional powdered sugar for dusting
  • Lemon zest for garnish

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Prepare the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
  5. Fold in Cranberries: Gently fold the coarsely chopped cranberries into the batter.
  6. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Glaze: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cake.
  8. Garnish and Serve: If desired, dust with additional powdered sugar and garnish with lemon zest before serving.

Enjoy your Cranberry-Lemon Pound Cake with a cup of tea or coffee for a delightful treat!

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