Cranberry Lemon Pound Cake

This Cranberry Lemon Pound Cake is super delicious. It is moist, refreshing and super simple to make. It is perfect for the holiday season.

This Cranberry Lemon Pound Cake is super delicious. It is moist, refreshing and super simple to make. It is perfect for the holiday season.

Welcome to December!

The end of year is always filled with joy and excitement and I love it! The only thing I don’t love about this time of year is the snow. I am sure you have heard me rant about it before. It would be one thing if I actually did something enjoyable in it, such as snowboarding or skiing or something of that nature, but I don’t. So it’s just cold. Beautiful. But cold. I was out shoveling for almost 2 hours yesterday…. BRRRR! Yes, we have a snow blower and no I don’t know how to work it so I had to plow it the old fashioned way.

Last year was perfect. It was pretty great weather and then the one day it really snowed was Christmas Day. It was like a Christmas miracle ;)

Enough of the weather though. Let’s get back to the holidays. Particularly the food of the holidays. Cranberries are a must in one way or another. I love them in a handful of things, but most of all in baked goods. Like this Cranberry Lemon Pound Cake.

This cake is super moist and packed with delicious refreshing holiday ingredients. The lemon adds a delicious touch and really makes each bite burst with flavor.

If you are looking for something yummy to hand out as neighbor gifts, or just something yummy to bake up in your kitchen, give this one a go! It is phenomenal!

5.0 from 1 reviews
Cranberry Lemon Pound Cake
 
This Cranberry Lemon Pound Cake is super delicious. It is moist, refreshing and super simple to make. It is perfect for the holiday season.
Author:
Recipe type: Dessert
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream butter, sugar and lemon zest together for 3 minutes.
  3. Add eggs one at a time and beat an additional minute per egg.
  4. Add vanilla and mix in.
  5. Add lemon juice and mix again.
  6. In a separate bowl, mix and combine dry ingredients together.
  7. Add dry ingredients alternatively with buttermilk to the egg mixture.
  8. Fold in cranberries.
  9. Grease and flour either 2 large bread pans or 3 small ones.
  10. Pour batter in pans and bake at 350 degrees F for 50 to 60 minutes.
  11. Cool on wire racks.

Enjoy!

This Cranberry Lemon Pound Cake is super delicious. It is moist, refreshing and super simple to make. It is perfect for the holiday season.

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: bread, dessert

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Comments

  1. Sharon

    How much cranberries? Can you substitute craisins?

    1. Chef in Training

      2 1/2 cups fresh cranberries. So sorry about that! Thanks for bringing it to my attention. All fixed now :)

  2. Joanne Montgomery

    How many cranberries? Fresh or frozen? Raw or pre cooked?

    1. Chef in Training

      2 1/2 cups fresh cranberries. So sorry about that! Thanks for bringing it to my attention. All fixed now :)

  3. Medeja

    I have only tried orange and cranberry combination! I will definitely have to try lemon and cranberry :)

  4. Katie

    Cranberries aren't listed in the ingredients. I have some fresh cranberries I want to use up, and this looks like the perfect way to do it. I just don't know how many to use.

    1. Chef in Training

      2 1/2 cups fresh cranberries. So sorry about that! Thanks for bringing it to my attention. All fixed now :)

  5. Janet

    This may seem like a silly question, but could I use some leftover homemade cranberry sauce for the fresh cranberries? Would I have to reduce the amount of sugar called for in the recipe, since my cranberry sauce has sugar in it? Thanks!

  6. Donna

    What size do you consider a large pan? An 8X4 or a 9X5? I have 5 sizes of loaf pans and no idea which ones to use.

  7. Annette Parker

    Should this have baking soda as well?

  8. Anne H

    Made this today in a bundt pan, only because that was the first pan I pulled out :) Excellent, except my cranberries are very, very tart! I probably won't add as many next time.
    Also, in the directions, vanilla is not listed in the steps. And while you're at it, might as well fix #2 to say butter :))

    1. Chef in Training

      oh my goodness! Thanks for bringing all this to my attention :) All fixed now.

  9. Deb

    I love your recipes!

    The instructions do not specify when to add the vanilla. I missed putting it in, hopefully it still turns out ok.

  10. Nicky Moore

    5

    Yummy - didn't get a chance to take a picture, half the loaf was eaten before I had a chance. It was so moist, really delicious and obviously a hit in my house. I did not have fresh cranberries so used frozen and let it cook a little longer. Didn't seem to make a difference considering how fast it was devoured.

  11. Brittany

    Can you use frozen cranberries?!