This Cranberry Lemon Pound Cake offers a delightful balance of zesty citrus and tart cranberries, making it a crowd-pleaser for any occasion. The buttery richness of the pound cake is enhanced by the tangy burst of fresh lemon and the tartness of cranberries, creating a moist, flavorful dessert. Perfect for holiday gatherings, afternoon tea, or as a sweet treat any time of the year, this pound cake is sure to impress with its vibrant flavor and beautiful presentation.
Ingredients:
- For the Pound Cake:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 4 large eggs
- 2 tbsp fresh lemon juice
- Zest of 1 large lemon
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen cranberries (if frozen, do not thaw)
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions:
- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. - Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream the butter and sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer, until light and fluffy (about 3-4 minutes). - Add eggs and flavorings:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the lemon juice, lemon zest, and vanilla extract until well combined. - Mix in the sour cream:
Add the sour cream (or Greek yogurt) and mix until smooth and creamy. - Combine dry and wet ingredients:
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. - Fold in the cranberries:
Gently fold in the cranberries using a spatula, ensuring they are evenly distributed throughout the batter. - Bake the cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. - Cool the cake:
Remove the pound cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. - Prepare the lemon glaze:
While the cake cools, whisk together the powdered sugar and lemon juice to make the glaze. If desired, add lemon zest for extra flavor. - Drizzle with glaze and serve:
Once the cake is fully cooled, drizzle the lemon glaze over the top. Let the glaze set for about 10 minutes before slicing and serving.
Enjoy your Zesty Cranberry Lemon Pound Cake with a cup of tea, coffee, or as a refreshing dessert!