Cranberry Lemon Pound Cake |
Author: Nikki
This Cranberry Lemon Pound Cake is super delicious. It is moist, refreshing and super simple to make. It is perfect for the holiday season.
- 1 cup butter
- 1¾ cup sugar
- 2 Tablespoons lemon zest
- 3 eggs
- 1 teaspoon vanilla
- ¾ cup buttermilk
- 2½ cups fresh cranberries
- 2 Tablespoons lemon juice
- 2½ cup flour
- 2 teaspoons baking powder
- 1 teaspoons salt
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter, sugar and lemon zest together for 3 minutes.
- Add eggs one at a time and beat an additional minute per egg.
- Add vanilla and mix in.
- Add lemon juice and mix again.
- In a separate bowl, mix and combine dry ingredients together.
- Add dry ingredients alternatively with buttermilk to the egg mixture.
- Fold in cranberries.
- Grease and flour either 2 large bread pans or 3 small ones.
- Pour batter in pans and bake at 350 degrees F for 50 to 60 minutes.
- Cool on wire racks.
Recipe by Chef in Training at https://www.chef-in-training.com/cranberry-lemon-pound-cake/
3.3.3070